Mochakaai or Avareykai Saathumadhu.
1 handful Mochakaai / Avareykallu
5 tbsps Toor dal
1/4 tsp Turmeric
tamarind in size of a gooseberry
5 curry leaves
For the paste
2 tbsps coriander seeds
5 dry red chillies
1 tbsp Saathumadhu Podi (see Note)
1 handful coconut scrapings
2 tbsps cumin / jeera
1 tbsp Ghee
1 tbsp mustard seeds
- Cook the toor dal and Avareykallu / Mochakaai together in a pressure cooker up to 4 whistles(Add turmeric to this for color) . Also cook the tomatoes and tamarind either in microwave or cook it in a pot of boiling water for 10 minutes or until the tamarinds turn soft and skin of the tomatoes start peeling.
- Take the the extract of the tomato-tamarind and keep it aside.
- In a cooking vessel add the chopped tomatoes , salt and curry leaves. Add about 200 ml water and boil this in medium heat on a stove top.
- Meanwhile , take a kadaai , keep it on medium heat. Add 2 tbsps of coriander seeds and 5 dry red chillies. Saute this until aromatic.
- Transfer this mixture into a blender along with coconut scrapings , cumin , Saathumadhu Podi / Rasam Podi and 2 tbsps of cooked avarekaai-toor dal mixture. Grind it to a smooth paste.
- Now check if the tomatoes have cooked, Add the tomato-tamarind mixture and allow this to boil in medium heat for 2 minutes.
- Add the ground paste to the boiling tomatoes and add the remaining avareykaai-Toor dal mixture along with its stock , stir.
- Now get the tempering ready and add it to the saathumadhu. Garnish with some chopped coriander leaves and serve it hot with Plain rice.
Recipe for Saathumadhu Podi / Rasam Podi