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
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
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
- 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.