Mochai Kulambhu Recipe using manpanai

Mochai Kulambhu is very authentic recipe at my place. We pick the green mochai from farm land and do pooja on pongal day early morning and make this kulambhu for pongal lunch. Pal pongal and mochai kulambhu is the best combination. Along with sweet pongal we make dry mochai payaru that's awesome combination.

Click below for the other versions of Puli kuzhambhus

Pulikulambu with Brinjal, Drumstick and Onions 

Quick Stuffed Brinjal Fry Recipe - Ennai Kathirikkai Masala

Ennai kathrikkai kulambhu

Manathakali Vathal Kulambhu

Kathirikkai Puli Kulambhu Recipe

Today we going to see the mochai kulambhu which I used the dried ones. Here I never get fresh green mochai, even for pongal time I used to make from dry mochai.

Ingredients

• Mochai - 1 cup
• Green Mirchi - 2 
• Chilli Powder - 1 tbsp
• Coriander Powder - 2 tbsp
• Turmeric Powder -1 tsp
• Homemade Tamarind paste - 1 tbsp
• Water as needed
• Salt to taste
• Jaggery to taste

For Roasting & Grinding:

• Cumin Seeds - 2 tsp
• Fennel Seeds  - 1 tsp
• Onion - 1
• Tomato - 1
• Garlic - 3
• Coconut - ½ cup grated

 For Seasoning:

• Mustard Seeds - 1 tsp
• Urad dal  - 1 tsp
• Curry leaves - a handful

Method

1. Soak mochai overnight. Take it in a cooker and add  water. Pressure cook for 3 whistles. Let pressure goes by itself. Set aside.
2. Heat coconut oil in a pan.  Coconut oil always enhances the taste of meal.
3. Add onions, garlic and tomatoes. Saute for 2 mins. Add cumin, fennel seeds,  coconut and stir fry for 3 to 4 mins. Grind it as puree till smooth.
4. Heat oil in the same pan, Add in mustard, urad dal and curry leaves. Let them sizzle.
5. Add green mirchi, chilli powder, corriander powder, turmeric, salt and mix well.
6. Add in tamarind paste, water, ground masala and salt. Allow it to boil, simmer for 15 mins till oil seperates.
7. Ready to serve.

Soak overnight and pressure cook for 3 whistles.

Add coconut oil

Add onions, garlic and tomatoes.

Add coconut, cumin seeds and fennel seeds.

Saute it well.

Once cool down, grind it.

Heat coconut oil

Add mustard seeds and urad dal.

Add curry leaves and green mirchi.

Add all spice powders

Add water as required.

Add Tamarind paste.

Allow to boil for 15 mins

Add jaggery after the oil seperates.

Its ready.