|TAMARIND EXTRACT||1 AND 1/2 CUP|
|DRIED MOCHAKOTTAI||FIST FUL|
|SAMBAR POWDER||2 TBLSP|
|CUMIN SEEDS||1 TSP|
|PEPPER CORNS||1/2 TSP|
|MUSTARD SEEDS||1/4 TSP|
- Soak the dried mochai with enough water for 6-8 hours.
- Pressure cook this with little salt for 2 whistles and keep aside.
- Cut the brinjals lengthwise and peel the skin of the shallots.
- Chop the tomatoes and keep aside.
- In a pan add oil and throw in the mustard seeds and when it crackles add the curry leaves and the onions.
- Saute the onions in medium flame till the onions become golden brown.
- When it is done add the brinjals and tomatoes and cook till the tomatoes becomes mushy and the brinjals become tender.
- Add the mochai to this and saute well.
- Now add the tamarind extract and add the sambar powder,turmeric powder and salt to this.
- Bring it to a nice boil till the
- Grind the coconut, cumin seeds and pepper corns into a fine paste adding a little water.
- Add this ground paste to the boiling kuzhambhu and mix well.
- Boil this for 2-3 minutes.
- We had this with Chow chow (white) kootu.