Peel the mochai and soak it for 5 hours or overnight.
If using dried mochai, soak it overnight.
Press it and take out the outer skin. It will come out easily.
Keep it aside.
In a pressure cooker, add 3 tsp of oil and add 1 chopped onion, 7-8 small garlic cloves, 1 tsp cumin seeds and ½ tsp whole pepper. You can add 2-3 cloves and a tiny piece of cinnamon too.
Saute for 2 minutes.
Now add the coriander leaves, tomato and coconut.
Cook for 2-3 minutes and add the red chili powder and coriander powder.
Switch off the flame.
Cool and grind this into a fine paste.
In the pressure cooker add 2 tsp of oil and add 1 tsp mustard seeds and few curry leaves.
Once the mustard splutters, add the mochai and saute for a minute.
Add the peeled and cubed potato to this and saute for a minute.
Now add in the ground paste, ½ tsp turmeric powder and salt.
Mix well and add 1 cup of water to this.
Pressure cook for 2 whistles and switch off the stove.
Once the pressure releases naturally, open the cooker.
Mix well.
Pidikku paruppu kuzhambu is ready.
Serve with hot rice and a simple papad.