A delicious gravy that is made with mochai kottai (dried beans). We can also substitute Mochai Kottai with Karamani (cow gram) or Whole gram (Kondai kadalai).
Kondaikadalai Masala Kuzhambu
Difficulty: EasyThis tangy kuzhambu made with kondai kadalai is served with hot rice or roti.
Karamani Kuzhambu
Difficulty: EasyA gravy dish made with karamani (cowgram), tamarind and coconut. This dish is served with steamed rice.
Mochai Kottai Kuzhambu
Course: KuzhambuCuisine: Indian, TamilDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
15
minutesA delicious gravy made with mochai kottai (dried beans) and tamarind. This is served with steamed rice.
Ingredients
Mochai Kottai – 1 cup
Tamarind – Lemon size
Salt – 2 teaspoon
Sambar Powder – 1 heaped tablespoon
Turmeric powder – ½ teaspoon
Coconut gratings – 2 tablespoon
Oil – 2 tablespoon
Mustard – 1 teaspoon
Sambar Onion – 5
Curry leaves – few
Directions
- Soak tamarind and salt in one cup of water.
- In a kadai put one teaspoon oil and fry the Mochai Kottai till it turns light brown.
- Put it in a pressure cooker and add 2 cups of water and pressure cook for three whistles. Cool it and drain the excess water.
- Squeeze out the tamarind and extract the juice. Add more water and again take out the remaining juice. The tamarind juice should be of 3 cups.
- Add sambar powder and turmeric powder to the tamarind juice.
- Add cooked mochai kottai also. Mix well and bring to boil.
- Grind the coconut to a fine paste. Add to the boiling kuzhambu. Stir well. Allow to boil in a low flame for few more minutes.
- Season it with mustard, curry leaves and chopped onion.
Notes
- You can also make the above Kuzhambu using Karamani (cow gram) or Whole gram (Kondai kadalai) instead of Mochai Kottai (dried beans).
Delicious sambar. Made it today. entire family luved it…………keep posting more recipes……….. u rock……….
Thank you Vidya. This is one of my favourite dishes.
Receipes are good. I like everything.
Thank you Sujala.
Recipe is so good. My husband doesn’t like kuzhambu when coconut is grinded and added. But he Loved it.
Thank you Gayathri for writing. Nice to hear your husband liked this kuzhambu.
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