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Mochai Kottai Rasam

Published under: Rasam

A variety of rasam made in parts of Thanjavur, Kumbakonam and other parts of Tamil Nadu.
Mochai Kottai (Field Beans)

Mocha (Dry Field Beans) – 1/2 cup
Tamarind Extract – 1/2 cup, thick
Dry Red Chillies – 1 or 2
Green Chillies – 2
Turmeric Powder – 1 tsp
Garlic – 2 cloves
Asafoetida Powder – 1/4 tsp
Coriander Powder – 1/2 tsp
Black Pepper Powder – 1 tsp
Coconut Oil – 1 tsp
Mustard Seeds – 1 tsp
Curry Leaves – few
Salt as per taste

1. Soak the mochai for a few hours and peel the skin.
2. Grind green chillies, salt and 1 tsp of mochai coarsely and keep aside.
3. Gently roast the garlic and grind with turmeric powder.
4. Combine the mochai, tamarind extract and salt in a pan.
5. Simmer for 10 minutes.
6. Add pepper powder, garlic powder, coriander powder, asafoetida powder and 2 cups of water.
7. Add the ground mochai paste and stir well.
8. Bring to a boil and switch off the flame.
9. Heat coconut oil in a small frying pan.
10. Fry the mustard seeds, curry leaves, dry red chillies and add to the rasam.
11. Serve hot.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

1 comment

Gowtham November 25, 2013 - 12:36 pm

Good post


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