Mochai Kara Kuzhambu

1. 1
   prep · ~10 min

   Soak the mochai and make the tamarind extract.

   1.Rinse the mochai well and soak it in plenty of water overnight.

   2.Soak the tamarind in warm water for 10 minutes.

   3.Squeeze and strain the tamarind to get a smooth extract.
2. 2
   pressure cook · ~20 min

   Pressure cook the mochai until tender.

   Drain the soaked mochai and add it to a pressure cooker with 3 cups water. Cook for 4 to 5 whistles until soft but not mushy, then keep it aside with the cooking liquid.

   TIPOlder dried mochai may need extra cooking time, so check that the beans mash easily when pressed.
3. 3
   roast · ~5 min

   Roast the spices and coconut.

   1.Heat a small pan over low heat.

   2.Dry roast dried red chili, coriander seeds, cumin seeds, and black peppercorns until fragrant.

   3.Add grated coconut and roast until it loses rawness and turns lightly golden.

   4.Cool the mixture for a few minutes.

   TIPKeep the heat low so the coconut browns gently and the spices do not turn bitter.
4. 4
   mix

   Grind the roasted mixture.

   Grind the roasted spices and coconut with a little water to a smooth paste. Keep the paste ready for the gravy.

5. 5
   temper · ~1 min

   Make the tempering.

   1.Heat sesame oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add fenugreek seeds and curry leaves.

   4.Stir for a few seconds until fragrant.
6. 6
   saute · ~8 min

   Cook the onions, garlic, and tomatoes.

   1.Add small onion and garlic to the pan.

   2.Cook until the onions soften and turn light golden.

   3.Add tomato and cook until soft and pulpy.

   4.Add turmeric powder and red chili powder, then mix well.
7. 7
   simmer · ~10 min

   Build the kuzhambu.

   1.Pour in the tamarind extract and 1 cup water.

   2.Add the ground spice paste and salt.

   3.Mix well and bring the gravy to a steady simmer.

   4.Cook for 8 to 10 minutes until the raw tamarind smell fades.
8. 8
   simmer · ~10 min

   Add the mochai and finish the gravy.

   Add the cooked mochai along with a little of its cooking liquid. Simmer for 8 to 10 minutes until the kuzhambu thickens slightly and the flavors come together. Stir in jaggery at the end.

   TIPThe gravy should be tangy and bold, with enough body to coat rice without turning too thick.
9. 9
   rest · ~10 min

   Let the kuzhambu rest for 10 minutes.

10. 10
    serve

    Serve hot with rice, idli, or dosa.

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