This kuzhambu always reminds my sweet memories at home. Whenever mom asks us what to cook for tomorrow on weekdays my dad’s reply would be mostly kathirikai manga potta mochakottai kuzhambu. Because it is his favorite one and I too love it. When it comes to veggies, I am not a choosy person. I love all the recipes mostly. Some times mom also used to add dry fish to it and make a non veg version of it and I ‘ll make a post of it later. If you are preplanned of making this Curry the previous day itself you can soak them overnight. Otherwise, you can follow these simple steps to cook it. As the sourness of the mango and tomato was enough I did not add tamarind. You can also use tamarind extract if needed.
I made this for my lunch today. I had it with Rice and some pappads, onion vadagams.
Try out the recipe and give your valuable feedbacks.
Let’s see how to make this Curry.
Preparation Time : 20 mins
Cooking Time : 40 mins
Serves : 3
Mochai – 1/2 cup
Oil – 1 tsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tbsp
Coriander powder – 1 tbsp
Brinjal – 3 (cut into halves or quarters)
Tomato – 1(roughly chopped)
Drumstick – 1(cut into finger-length pieces)
Raw mango – 1(sour one, cut into slices)
Salt as required
Grated coconut – 1/2 cup(tightly packed)
Gingelly oil – 3 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Shallots – 5(sliced)
Curry leaves – 2 sprigs
1.In a pan add a teaspoon of oil, Then add the mochai or Val beans into it. Roast them in low flame until it turns light golden. Then wash it well in water and add them to a pressure cooker along with 1 cup of water and pressure cook until it gets soft.
2.In the same pan, add Turmeric powder, Red chilli powder and coriander powder and roast it for a minute.
3.Grind coconut into a smooth paste adding water.
4.Add the veggies into the pan along with 1 cup of water and salt. When the veggies are half cooked. Add the Roasted masala. Cover with a lid and cook until the veggies get cooked. Then add the cooked mochai,ground coconut. Mix well. Add 1/2 cup of water. Cover and cook for 10 minutes in low flame. Check for salt and add if required.
5. In a tadka pan. Heat oil, add Mustard seeds, fenugreek seeds, sliced shallots and curry leaves. Fry the shallots to golden. Then add the tempering to the curry and the curry is ready.
Serve with Rice.
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