Mochai Kuzhambu | Mochai Kara Kuzhambu | Mochai Kottai Kuzhambu Recipe

Ingredients

Dried Mochai (field beans) – 1 cup

Brinjal – 2 nos. (optional)

Tamarind – a lemon-sized ball

Small onions – 10 to 12 nos.

Chopped tomatoes – 2 nos.

Whole garlic cloves (poondu) – 8 to 12 nos.

Jaggery – 1 tablespoon (add more if desired)

Asafoetida – a generous pinch

Mustard seeds – 1/2 teaspoon

Urad dal (ulutham paruppu) – 1/2 teaspoon

Fenugreek seeds – 1 teaspoon

Cumin seeds – 1/2 teaspoon

Curry leaves – 10 nos.

Salt – as desired

Sesame oil (Nallennai) – 2 tablespoon

 

For Masala

Chilli powder (milaga thool) – 2.5 teaspoon

Coriander powder (daniya thool) – 1.5 teaspoon

Cumin powder (seeraga thool) – 2.5 teaspoon

Turmeric powder (manjal thool) – 1/2 teaspoon

Peppercorns (milage) – 30 nos. (reduce if you think it would be spicy for you)

Saunf (sombu) – 1.5 teaspoon

Poppy seeds (kasa kasa) – 1 tablespoon

Coconut – 2 tablespoon

 

 

Preparation

1. Soak the beans (mochai) in water overnight for at least 8 hours. Pressure cook beans with 2 cups of water for 3 to 5 whistles or until it is soft.

 

2. Soak tamarind in 1/2 glass of water and extract tamarind juice. Tamarind should be less than what you use for puli kuzhambu. Keep the tamarind juice aside.

 

3. Grind the items given under ‘for the masala’ with little water.

First, I ground all the items except coconut. Then, I ground the coconut and then made a paste by adding little water.

 

4. Heat oil in a pan and add mustard seeds. When mustard seeds splutter, add urad dal, cumin seeds, and fenugreek seeds. Once urad dal turns golden brown and cumin seeds sizzle, add small onion and garlic cloves.

 

5.  Add the chopped tomatoes and asafoetida. Saute well. then, add the ground paste and boil for 5 to 7 minutes.

 

6. Add the beans followed by tamarind paste. Later, add salt and jaggery. Close the lid and boil for 5 to 7 minutes.


Mochai Kuzhambu is ready!

Serve. With Rice and Poriyal & Varuval

 

 

Notes
  • You can add other vegetables like drumstick (murungakai), small onions, plantain (vazhakkai), and fresh mochai (field beans).
  • If you boil kuzhambu for more time, the kuzhambu will thicken and will give a nice flavor.
  • Once kuzhambu is cooked, allow a setting time of 30 minutes for the mochai to absorb the kuzhambu well.
  • Instead of onion shallots, you can use regular onions.

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