Mochai Kara Kuzhambu Recipe (Mochakottai Kulambu)

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Cooking Mochai - Wash and Soak mochai overnight. Strain and add it in a pressure cooker, add salt and water. Cover and Pressure cook for 6 whistle, simmer the flame and cook for 15 mins. Turn off the heat and let the steam go by itself. Open the cooker to check whether the mochai is cooked. Set aside.
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Make Paste - Heat oil in a pan. Add fennel seeds and let it sizzle. Add onions, garlic and tomatoes. Saute for 2 mins. Add coconut and stir fry for 3 to 4 mins till it is lightly roasted and slightly changes colour. Take it off the heat and allow it to cool down. Now take it in a blender, add little water and puree till smooth. Set this aside.
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Tempering - Heat oil in the same pan. Once it gets hot, Add in mustard, urad dal and curry leaves. Let them sizzle for a minute.
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Make Curry - Now in the same oil, add onions, garlic, tomatoes and saute for 2 to 3 minutes until it gets slightly mushy. Add chilli, coriander, turmeric powder and salt and mix well for couple more minutes.
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Mochai Kuzhambu - Now add in tamarind pulp, cooked mochai with the cooking liquid, ground coconut masala, salt and jaggery. Bring it to a boil, simmer for 15 to 20 mins on a very low heat till oil floats on top. Serve.