Get all the ingredients ready |
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Soak the mochakottai for over night. Pressure cook the mochakottai with a pinch of turmeric powder and garlic for 8 whistles or until soft. |
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Add tomato, coconut, tamarind water, sombu, cloves and black pepper into blender. Grind it to smooth paste. Add 1/4 cup of water and keep aside. |
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Heat the pan with oil and add sombu, onion, curry leaves. Saute well until the onion turns golden brown. |
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Add turmeric powder, salt, red chilli powder, coriander powder and saute well. |
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Add brinjal, mix well and cook for a minute. |
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Add water and close the pan with lid until the brinjal boiled. |
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Add the cooked mochakottai and mix well. |
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Add the masala paste and 1 & 1/2 cup of water. Close the pan with lid and let it simmer for 15 minutes on medium flame. |
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The oil should float on top of the kuzhambu. This indicates, the kuzhambu is done. |
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Mochakottai / Val Bean Kazhambu is ready to serve with rice. |
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