MOCHAIKKOTTAI KARUVATTU KUZHAMBU.
Dear Karthika!
Here I am posting the recipe of mochaikkottai Karuvattu kuzhambu’which I have posted in 2003 in this same thread!
MOCHAIKKOTTAI KARUVATTU KUZHAMBU.
மொச்சைக்கொட்டை கருவாட்டுக் குழம்பு:
Ingredients:
Dry mochaikkottai- half cup
Tamarind- a small orange size
Gingelly oil-5 tbsp
Salt to taste
Chopped sambar onions- 1 cup
Chopped tomato- 1 cup
Small garlic flakes-half cup
Turmeric powder- half sp
Chilli powder- 2 tbsp
Coriander powder-3 tbsp
Fenugreek powder- 1 tsp
Neththili or koduva karuvadu-10 pieces
Curry leaves-2 arcs
Karuvadakam-1 tsp
Procedure:
Soak the mochaikkottai in plenty of water over night.
In the morning pressure cook them with enough water to 5 whistles.
Soak the tamarind in water for ˝ hour and extract its thick juice. Heat a kadai and pour 4 tbsp of gingelly oil
When the oil becomes hot, add the karuvadakam.
When they start to splutter, add the chopped sambar onions, garlic flakes and the turmeric powder.
When they are cooked and slightly browned, add the tomatoes. When the tomatoes are cooked and the oil floats on top, add the fenugreek powder and mix well and cook for a few seconds.
Then add the tamarind extract, the powders, and the mochaikkottai with salt and let the kuzhambu boil for some minutes.
Then add the karuvaadu after having washed them thoroughly.
As the karuvadu varieties are always prepared with extra salt, salt must be added carefully.
When they are cooked well, add thee curry leaves and put off the fire.
lastly pour the remaining oil on top.
If it is koduva karuvadu, then we have to be careful while cooking it as they are always very soft.
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