Wednesday, 25 February 2015

Mocha Kottai Sambar | Pidukku Paruppu Sambar Recipe

pidukku paruppu, dry pidukku mochai paruppu

A favorite dish in my husband's home, whenever mochai is in season, I see his mom making him different recipes with mochai though I have just learned a few. I never liked this from childhood, but when my MIL makes it very delicious I couldn't resist having them. Now, it's one of my favorite too!!!If you haven't tried, try once and I am sure you will love the taste. 

pidukku paruppu, dry pidukku mochai paruppu

Recipe Category: S.Indian 
Preparation Time: 10 minutes Cooking Time: 20 minutes Serves: 4

Pidukku Paruppu / Mocha Kottai / Hitikida Avarekalu - 1/ 2 cup
Tamarind - 1 small lemon sized ball
Shallots ( Small Onion ) - 10
Green Chilli - 2, slitted
Tomato - 1, medium, deseeded, roughly chopped
Turmeric Powder - 1/4 tsp
Coriander Powder - 1.5 tbsp
Red Chilli Powder - 2 tbsp
Cumin Powder - 2 tsp
Hing - a generous pinch
Salt - as required
Water - 1/4 cup to cook masala's
Water - 2 cups for sambar consistency

To Temper:
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/2 tsp


  • Don't overcook the mocha kottai as it may get smashed to a pulp. 
  • You can also use sambar powder instead of other masala's.
  • Always add the tamarind water after the veggies get cooked.
  • Instead of tamarind, you can try replacing lemon juice. It gives a different flavour. 
  • Adjust the water according to the consistency of sambar you require.
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Method of Preparation:

1. Prepare the required ingredients. Soak tamarind in warm water for 30 minutes. Extract tamarind juice and discard the pulp. Pressure cook the mocha kottai for 1 whistle and 5 minutes over simmer. 
2. In a kadhai, heat oil and add mustard seeds, fenugreek seeds. Add shallots. Add green chilli. Saute till nicely roasted. 
3. Add tomatoes. Add sambar powder or (red chilli powder,cumin powder,coriander powder),salt, turmeric powder, hing.  In low heat, saute well for a minute. Add 1/4 cup of water. Let the masala's cook for 3-4 minutes in medium heat. 

4. Add tamarind water and then water for sambar. Let it cook for a 5-8 minutes or till the desired consistency is reached. Add pressure cooked mochai. Let it cook for a couple of minutes. Turn off. Add coriander leaves. 
Serve hot!!! 
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Serving Suggestion:
Best served with dosa and idli. 

Sending this to Remmy's Kitchen!!!


  1. Wow, we call it "vaal" in marathi... never really thought a sambar could be made out of it! Amazing :)

  2. New recipe to me .Looks very delicious

  3. I love mochai but we mostly make it as a kuzhambu. Looks yum though!

  4. This is new to me....looks so tempting... :)

  5. been looking for a nice recipe of this to try. Thanks for sharing this.



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