Category Archives: Kuzhambu Without Coconut

Mochai Kuzhambu | Mochai Kara Kuzhambu | Mochai Kottai Kuzhambu Recipe


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




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.


Biriyani Brinjal Kuzhambu

Sesame Brinjal Kuzhambu

Biriyani Brinjal Kuzhambu

Tangy, sweet, spicy, and gooey kuzhambu!
I had tried several kuzhambu but nothing came near the taste of this Biriyani Brinjal Kuzhambu. I learned it from my friend and tried it. It came out very well. The combination of pepper, tamarind paste, and sesame seeds brought out a tangy, sweet, spicy, and gooey kuzhambu.
If you are a lover of sesame seeds, do not add more than the quantity given below otherwise the sesame flavor will dominate the other flavors. These days, my biriyani is not complete without this kuzhambu.

Brinjal – 1/4 kg

Sesame seeds (ellu)- 3 tablespoon

Mustard seeds (kadugu) – 1/2 teaspoon

Fenugreek seeds (vendheyam) – 1 teaspoon<

Cumin Seeds (seeragam) – 1 teaspoon

Pepper (milagu) – 1 teaspoon

Chopped onions – 2 nos.

Chopped tomatoes – 3 nos.

Green chillies – 3 to 4 nos.

Turmeric powder – 1/2 teaspoon

Coriander powder – 2 teaspoons

Chilli powder – 1 teaspoon

Ginger garlic paste – 1 teaspoon

Tamarind – lemon size

Vinegar – 1 teaspoon

Salt – as desired

Sesame oil (Nallennai) – 3 tablespoons


1. Cut brinjal into big pieces.

2. In a small pan, fry fenugreek seeds, cumin seeds, and sesame seeds without adding oil. Grind it to a fine powder.

3. In a pan, heat oil. For this kuzhambu, you need lot of oil for good taste. Add mustard seeds. When mustard seeds crackle, add fenugreek seeds, cumin seeds, pepper, and onions.

4. Saute onions till they are transparent. Then, add salt, turmeric powder, and  ginger garlic paste. Fry till the raw smell of the paste goes off.

5. Then, add brinjal pieces and boil well. After few minutes, add tomatoes, green chillies, salt, vinegar, coriander powder, chilli powder, tamarind paste, and water in an order. Boil well.

6. Finally, add curry leaves and the ground powder. After 3-4 minutes, switch off the stove.

Now, Biriyani Brinjal Kuzhambu is ready!!!

Serve. With Rice, Biriyani, and Poriyal & Varuval