Mochai Kottai Karakuzhambu

                           Machai Karakuzhambu is a tasty gravy to be mixed with white rice and any side dish for rice, Kootu or Poriyal goes well with it.But the preference is only for Kootu because, the Karakuzhambu, being little spicy than Sambar, Kootu which is very less spicy goes well.

                         Above all, rice mixed with plain Kadaintha Keerai and this Kuzhambu will be simply delicious.

Mochai  Kottai Karakuzhambu

Ingredients :

White  / Black Mochaikottai     1/2 cup.
Onion   1
Tomato    1
Garlic    5 pods.
Tamarind    1 Big Gooseberry size.
Grated coconut   3 tbsp.
Coriander Powder   1.5 tsp.
Chilly Powder   1  tsp.
Turmeric Powder,  Salt.


To temper :

Oil   2 tbsp.
Mustard,  Urad Dhal, Curry Leaves.

Method  :

1. Soak Mochai  for 6- 8 hours and pressure cooked for 6- 8 whistles.Soak the Tamarind in warm water for 10 mins.Some people dry roast Mochaikottai and cook in a pressure cooker without soaking.My choice is always white Mochai Kottai.

2. Heat oil, add the ingredients for tempering and later finely chopped Onion, Garlic and then the Tomatoes. Saute well.

4. Take an extract of 3 cups of water and add. Mix the Coriander and Chilly Powder.Add salt and Turmeric Powder. Mix well.When the gravy starts boiling, add the cooked Mochai and let the gravy boil on medium flame till till it becomes thick.

5. Grind the coconut finely in a mixer, add to the gravy. Simmer for 5 mins. and switch off.The tasty Mochaikottai Karakuzhambu is ready.

Instead of Coriander and Chilly Powder, 3 tsp. of Sambar or Kuzhambu Powder can be added.