I made this kulambu for Aadi Koozh. Usually they use dried mochai for this kulambu. I used fresh mochai for this kulambu. Now a days fresh mochai is available throughout the year. But the rate is high in the non season.
Mochai Kulambu Ingredients:
Mochai (fresh) - 200 gms
Small onion - 20
Garlic flakes - 20
Tomato - 1
Curry leaves - few
Sambar(kulambu) powder - 2 tsp
Turmeric powder - 1/4 tsp
Tamarind - small lime size
Salt - to taste
To temper:
Oil - 2 tblsp
Mustard - ¼ tsp
Urad dal - ¼ tsp
Cumin seed - ¼ tsp
Pepper - 6
Fenugreek - ¼ tsp
Asafoetida - ¼ tsp
Mochai Kulambu Method:
Peel onion and garlic. Soak tamarind in ½ cup of water and extract the pulp. Heat oil in a pressure cooker and add all tempering items. When they crackle add curry leaves, onion, garlic and mochai one by one and sauté for five minutes.
Add kulambu powder, turmeric powder, salt and tamarind water. Add one cup of water and mix well. Close the cooker and cook for one to two whistle. When the steam subsides open the cooker and boil for some time.
Serve with rice.
Note:
If you want the kulambu thick, you can grind 3 tblsp coconut and ½ tsp cumin seed in the mixie and add after tamarind water. Add 1tsp coriander powder also.
No comments
Post a Comment