Mochakaai Saathumadhu /  AvareyKaai Rasam

Mochakaai or Avareykai Saathumadhu.


  • Cuisine: south indian
  • Yield: 6 serving
  • Course or type: main course
  • Preparation Time: 15
  • Difficulty: medium
  • Cooking Time: 10


1 handful Mochakaai / Avareykallu
5 tbsps Toor dal
1/4 tsp Turmeric
2 Tomatoes
tamarind in size of a gooseberry
5 curry leaves
pinch asafoetida
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


  1. 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.
  2. Take the the extract of the tomato-tamarind and keep it aside.
  3. 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.
  4. Meanwhile , take a kadaai , keep it on medium heat. Add 2 tbsps of coriander seeds and 5 dry red chillies. Saute this until aromatic.
  5. 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.
  6. Now check if the tomatoes have cooked, Add the tomato-tamarind mixture and allow this to boil in medium heat for 2 minutes.
  7. Add the ground paste to the boiling tomatoes and add the remaining avareykaai-Toor dal mixture along with its stock , stir.
  8. 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


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