Description
A rare dish in North India as Mochai is usually used in South…..| Ingredients | |
|---|---|
| 1 cup | Garlic |
| 1 cup | Small onions |
| 2 | Tomatoes (chopped) |
| Tamarind (lemon size) | |
| ¼ tsp | Haldi |
| ¼ tsp | Hing |
| ½ tsp | Jaggery |
| 1 tsp | Urad dal |
| 3 T | Gingelly oil |
| 5 T | Coconut milk |
| 1 cup | Mochai |
| 3 | Red chilli |
| ½ tsp | Pepper corns |
| 1 tsp | Khus khus – roasted and ground |
| 1 tsp | Jeera |
| 1 tsp | Chilli powder |
| Salt (as per taste | |
| 2 T | Dhaniya |
| 1 tsp | Mustard |
| 4 stks | Curry leaves |
Instructions
Soak mochai overnight and cook for 12 mts on low flame the next morning.
Take 1 tsp oil in a pan, saute jeera, pepper, khus khus and red chillies,dhaniya. Cool and grind.
Put 2 Tbsp oil in a pan, add mustard seeds, urad dal, curry leaves, garlic, onion and saute till brown. Add tomatoes and saute till soft.
Add 1 tsp chilli powder, haldi, hing, ground mixture, and cook well. Add 1 cup water, tamarind pulp, mochai and cook.
When oil leaves the sides, add coconut milk and simmer for 5 mts.
Serve hot with Rice, vadam and aloo curry.
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