Mochai Kottai Kuzhambu is a very tasty curry made with field beans, we also call it kara kuzhambu. It is a typical south indian dish which pairs well with steamed rice and any mild stir fry. Now dried beans variety is widely available in many departmental stores, so stock it up and use them when you want. You can use fresh beans or try this recipe with other bean too…like karamani,soya bean etc too.
Mochai Kulambu – Ingredients
Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian
Recipe Category: Side dish | Recipe Cuisine: South Indian
Dried Mochai(Field Beans) – 3/4 cup
Tamarind – a lemon sized ball (when diluted comes to 1/4 cup)
Red Chilli Powder – 1 tsp
Coriander powder – 2 tsp
Salt – to taste
To saute and grind:
Oil – 1 tsp
Small Onion – 1/4 cup
Tomato – 1 and 1/2
Garlic – 5 cloves
Coriander seeds – 1 tsp
Coconut – 1/4 cup tightly packed
Fennel seeds – 1 tsp
To temper:
Oil – 1 tbsp
Mustard seeds – 1 tsp
Urad Dal – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Hing – a generous pinch
Curry leaves – few torn into pieces
Small Onion – 8
Tomato – 1/2
Garlic – 4 cloves
Method:
- Dry roast the bean for few mins(optional , I didnt do it this time) and soak it in water overnight or for atleast for 8 hrs.Soak the tamarind in warm water and extract thick pulp. Few readers asked me to show the quantity if tamarind so here it is for you 🙂
- Pressure cook beans for 5-6 whistles or until soft.Set aside. In a kadai heat oil – saute the ingredients listed under ‘to saute and grind’ and grind it along with coconut and fennel seeds.
- Grind it to a fine paste,Set aside. In a kadai heat oil – add the ingredients listed under ‘to temper’ allow it to splutter then add onion, tomato and garlic saute till raw smell of tomatoes leave.
- Then add the cooked beans along with the water, then add tamarind pulp. Allow it to boil for 3mins or until raw smell of tamarind leaves.Add required salt.
- Then add the coconut paste along with red chilli,coriander powders and required salt. Add 1/2 cup water if the mixture is too thick.Allow it to boil for 5-10mins until oil separates.Boiling for little more makes the curry thick and tasty too.Switch off once you get the desired consistency.
Serve hot with rice, can be served with dosas and idlis too!
My Notes
- You can add in other veggies along with mochai like brinjal,drumstick etc etc.You can even use fresh beans for this recipe
- Boiling for more time gives the gravy a nice flavour.
- Allow atleast 30mins sitting time for the mochai to absorb the curry well. Also this kuzhambu thickens with time so adjust and switch off accordingly.
- While tempering, you can even add cinnamon, cloves instead of mustard and urad dal.
My mom's most fav kuzhambu n it almost looks like my mom's recipe…luv ur pictorials Sharmi..too neat n inviting pics!
lovely kadai 🙂 feels so authentic 🙂 where did u get sharmi ?
Thank you!! Its a indalium kadai , I got it from my native Karaikudi 🙂
Ada.. naanum karaikudi thaan..
pathaley theriyudhu :)romba azhaga iruku !
Looks delicious. I used to enjoy the kozhambu made with fresh mocha.
looks fabulous lovely presentation
Mocha kozhambu, papads with rice..i can survive for many days with it..Love it very much.
Looks delicious..
-Mythreyi
Yum! Yum! Yum!
ooo…looks delicious…and clicks are awesome..
http://www.recipefavourite.com
Super yummy and tempting traditional kozhambu !
beautiful clicks..
looks very tasty……yesterday only i bought the beans,going to try this recipe this week,can i add curry powder together with red chilli powder?
You mean curry masala powder? Yes you can, but adjust red chilli and coriander powders accordingly…
sorry for late reply,yes i mean curry masala powder.thank you sister.
it's look very nice & tempting
simply tasty curry..
my favourite one. love your dedication and passion towards samayal.
Hi Sharmi,
Thanks, Thanks a ton for showing the amount of tamarind..:)I did not try it with Mochai, but I tried it with Drumstick and Garlic. the preparation came out very well. Thanks a lot to you…. Actually speaking (being a beginner) the amount of tamarind is the base/secret for Sambar, Rasam, or any other kulambus… Thanks again
Awesome recipe…thanx for sharing it with us. My husband loved it a lot.
Sharmi I would really love to say that ur such a boon in my life… was very bad at cooking and my hubby used to complain so much.. went across ur site and started my kitchen magic… today am loved and ur recipes are being a guide to my mom and mom in law… thank u I really wish to see u if possible cos my hubby s place is coimbtore … god bless u and ur family immensly
Hi mam I would say that ur such a boon in my life. I was very bad at cooking as a newly wed and my attempts to cook failed to impress and was subjected to lot of criticism. . Came forward ur blog and just started following ur recipes started making magic in my kitchen ..now being a guide to my mom and mom in law too.. god bless u and ur family..
Tried today..
Seriously yummy..
Thanks
Hi sharmi, i am very very happy to cook. U made my life pleasant… becos of u iam cooking better and better…thanks a lot…..
Hi..sharmi..yesterday only I tried ur kuzhambu recipe.i know the recipe already.but i want to prepare it in diff way.it
out v.well.my hubby nd kids liked it very much…thanks
Hi Sharmi…yesterday only I tried ur kuzhambu recipe.it came out v.well.actually I know the recipe already but I want to try in a diff way.so I thought of searching in net.then I got urs.my hubby nd kids liked it v.much.thanks for the recipe..expecting more from u to share with us…bye..
awesome receipe sharmi…. could we replace coconut with some other ingredients… i m concerned about diabetic patients in my home….
Just skip it and add more tomatoes
Tried this today and it came out delicious! Thanks ?
Hey sharmi
It will be good if you can suggest how much water should we keep for 1 cup of karamani or mochai as I tried today and the whole got burnt with less water .
Add water till immersing level and may 1.5 cups to 2 cups.
I had always prepared Kara kulambu at home but it usually lacked that authentic taste that my mom makes.
Tried this recipe today and tada it was exactly like my mom’s mochai Kara kulambu.
Thanks Sharmi.. Love your recipes
Hi Sharmi, please let me know how much water to soak the tamarind in. I am usually very nervous about tamarind because it can swing the taste around if mess up with the quantities of tamarind and water.
1/ 3 cup to 1/2 cup water should be good
Should the coconut and fennel also be sauted?
no added raw