Kathirikai mochai curry is an excellent mixture that goes effectively with one another, very flavorful and attractive accompaniment for south Indian lunch menu.
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I’ve tried this combo solely as soon as in some restaurant by likelihood, it wasn’t that good, however I assumed I ought to make at residence, it will be tasting nice.
But by no means had an opportunity to purchase mochai in little India as I am going solely to Mustafa and are available again.
Luckily murugan merchants reverse to Mustafa today sells all of the issues I miss and mochai is a kind of.
I bought final week and tried this curry. I feel that is finish of mochai season, so the mochai are tiny.
Since I’ve not tried kathirikai mochai curry earlier than, I checked with my pal Sasi for the recipe, she instantly shared (thanks Sasi) and I instantly tried too. I had this for in the present day’s lunch.
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Stepwise photographs
- Finely chop onion, tomato, slice garlic into skinny circles and cur brinjal to 4-6 items, maintain it immersed in water till use.
- Pressure prepare dinner mochai with little salt and turmeric for two whistles. I used contemporary ones, if dry beans, then soak over night time and strain prepare dinner for 4-5 whistles. Heat a kadai with oil, mood with mustard, jeera, curry leaves, adopted by garlic.
3. Give it a fry and add onion. Fry until clear, add tomatoes, little salt and fry until mushy.
4. Meanwhile grind coconut and fennel with little water.
5. Add ½ cup water, brinjal, cooked mochai, sambar powder, turmeric, required salt and tamarind extract to the kadai. Mix and boil for a minute. Add the bottom paste, combine effectively.
6. Boil till water evaporates. Put flame to medium and prepare dinner till the curry turns into virtually dry. Add oil to keep away from sticking to the pan. Keep stirring every now and then to stop sticking.
Notes
- After you add the bottom coconut paste, it tends to stay so flip on occasion. however because it will get cooked, it won’t stick, so add oil and prepare dinner.
- Do not add extra water, it would make brinjal mushy.
Serve kathirikai mochai curry with any kuzhambu or you can even combine with rice as I do with sesame oil.
Recipe card
Kathirikai mochai curry recipe
Kathirikkai mochai curry is an excellent mixture that goes effectively with one another, Very flavorful and attractive accompaniment for south Indian lunch menu.
Ingredients
- 8 Brinjal
- ¾ cup Mochai Fresh
- 1 Onion
- 2 Tomato
- 6 cloves Garlic
- 1 teaspoon Tamarind tightly packed
- 2 teaspoon Sambar powder
- ¼ teaspoon Turmeric
- Salt
- 2 tablespoon Oil
To mood
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Cumin seeds
- 1 sprig Curry leaves
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Instructions
-
Finely chop onion, tomato, slice garlic into skinny circles and cur brinjal to 4-6 items, maintain it immersed in water till use.
-
Pressure prepare dinner mochai with little salt and turmeric for two whistles.
-
I used contemporary ones, if dry beans, then soak over night time and strain prepare dinner for 4-5 whistles.
-
Heat a kadai with oil, mood with mustard, jeera, curry leaves, adopted by garlic.
-
Give it a fry and add onion. Fry until clear, add tomatoes, little salt and fry until mushy.
-
Meanwhile grind coconut and fennel with little water.
-
Add ½ cup water, brinjal, cooked mochai, sambar powder, turmeric, required salt and tamarind extract to the kadai.
-
Mix and boil for a minute. Add the bottom paste, combine effectively.
-
Boil till water evaporates. Put flame to medium and prepare dinner till the curry turns into virtually dry.
-
Add oil to keep away from sticking to the pan. Keep stirring every now and then to stop sticking.
Notes
- After you add the bottom coconut paste, it tends to stay so flip on occasion. however because it will get cooked, it won’t stick, so add oil and prepare dinner.
- Do not add extra water, it would make brinjal mushy.
