Mochai masala is a famous and a common dish in South India. This mochai or the mochaikottai as comonly called is available in plenty in South India. There are many varieties of mochai available in the market like the dried and the fresh ones. If using the dried ones, soak overnight and then use. Here I have used the fresh ones.
By February 25, 2013Published:
- Yield: 1 bowl (3 Servings)
- Cook: 15 mins
Tasty mochai cooked with spices and coconut.
- 1 Cup Mochai
- 1 Onion
- 1 Tomato
- 1/3 Cup Grated coconut
- 1/2 teaspoon Fennel seeds
- 2 cloves Garlic
- 1/2 teaspoon Chilli powder
- 1/4 teaspoon Turmeric powder
- to taste Salt
- 2 tablespoon Oil
- few Curry leaves
- 1/2 teaspoon Mustard seeds and urad dal
- 1/2 teaspoon Garam masala powder
- Pressure cook the mochai with little salt, turmeric powder and chilli powder. If using the dried variety, soak overnight or for 4-6 hours.
- In a kadai, heat oil, add mustard seeds, urad dal and few fennel seeds. After they splutter, add the onions, curry leaves and saute.
- Then add the tomatoes and saute.
- Now add the chilli powder, turmeric powder, garam masala powder and salt. Then add the cooked mochai and cook for a few minutes on medium flame.
- Meanwhile grind the coconut, garlic and fennel seeds to a paste by adding little water.
- Cook until the gravy thickens to desired consistency. Switch off the flame and transfer to a serving dish.
- Serve this spicy and tasty mochai masala with hot rice.
- Tastes best when served with rice and spinach.
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