Ingredients:

• 1/2 cup – mochai kottai (dried)
• Tamarind, small lemon-sized
• 1/4 cup – shallots/small onions, chopped
• 1 whole – Garlic
• 1 tbsp – sambar powder
• 1 – Tomato (optional)
• 1 – Jaggery (optional) small Peanut sized
• 1/2 tsp – Turmeric
• Salt as needed
• 2 sprigs – Curry leaves
• To temper:
• 1/4 tsp – Fenugreek seeds/vendhayam
• 1 tsp – mustard
• 1/2 tsp – tur dal
• 2 tsp – cumin
• 1 tbsp – sesame oil

Method:

1. Dry roast the mochai (soak overnight, if required) till it starts turning brown and a nice aroma arises.
2. Pressure cook up to 4-5 whistles, keep aside.
3. Extract tamarind juice after soaking it in warm water for at least 1/2 hour.
4. Peel garlic, onion and use them whole or chopped.
5. Heat kadai with oil and temper it with the items given for tempering.
6. Add the curry leaves, followed by garlic and fry for a minute and then add onion and fry till golden brown.
7. Add the tamarind extract, turmeric, sambhar powder, salt, jaggery (if desired) and bring it to boil.
8. Add the pressure cooked mochai kottai and add enough water and allow it to boil for at least 12-15 minutes.
9. When the kuzhambu gets thick enough and the mochai gets well cooked in it, transfer to the serving bowl.
10. Serve with rice.
11. Recipe and Image courtesy: Rak`s Kitchen
12. http://www.rakskitchen.net/