Mochai Kuzhambu

Mochai (in Tamil) is made very often at home when in season. My dad simply loves it and my mom makes poriyal, kootu and kuzhambu with it... I don't find these here in the US but the closest looking thing here is the 'Surti Papdi Lilva' in the freezer section of Indian grocery stores. When my mom was visiting us, she made a kuzhambu using this and we loved it so I wrote down the recipe then... and have made it many times since then.

MOCHAI KUZHAMBU

Ingredients:

Mochai (Surti Papdi Lilva) - 1 to 1.5 cups
Onion - 1 small to medium sized one, chopped finely
Garlic - 2-3 cloves, chopped
Tamarind - small lemon sized, soaked in warm water and juice extracted
Chilli Powder - 1 tsp
Coriander Powder - 3 tsp
Turmeric - 1/4 tsp
Salt, to taste

To Grind to a smooth paste:
Coconut - 1/2 cup
Jeera (Cumin seeds) - 1 tsp
Splash of water, if needed.

Seasonings:
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Jeera (Cumin seeds) - 1/4 tsp
Curry leaves - few
Asafoetida (hing) - pinch

Method:

1) Cook the mochai with some salt and about 1/2 cup water in the microwave for about 10 minutes (Covered).

2) Heat 2 tsp of oil and season with mustard, urad dhal, jeera and curry leaves. Add the chopped onions and garlic. Saute this until golden.

3) Now add the chilli and coriander powders (ratio of 1:3), stir for about a minute or less and immediately add the tamarind juice. Next add the turmeric powder. Allow this to boil for about 5 minutes before adding the cooked mochai. Add salt to taste, if necessary.

4) Let this cook until the raw smell goes away and then add the ground coconut-jeera paste. Let this boil for about 5 more minutes. This goes really well with rice.

For another version of mochai kuzhambu with dried beans check out this recipe.