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    You are here: Home / Recent Posts / Mochai Kulambu | Mochai Kuzhambu

    Mochai Kulambu | Mochai Kuzhambu

    Last Updated On: Jan 29, 2025 by Sharmilee J

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    Mochai Kulambu is a spicy gravy made by cooking mochai (hyacinth beans) with tamarind extract, ground spices, onion and tomato. Mochai Kulambu is a good alternate choice to regular Kuzhambu to try at home when we run out of stock with vegetables. Learn to make Mochai Kuzhambu Recipe with the help of step by step pictures.

    mochai kulambu served with rice

    Mochai Kulambu is a very tasty curry made with field beans, we also call it Mochai Kara Kuzhambu. I love to pair up with rice and any vegetable stir fry today I made cabbage stir fry. Do try this mochai kulambu and enjoy!

    Jump to:
    • About Mochai Kulambu
    • Mochai Kulambu Ingredients
    • How to make Mochai Kolumbu Step by Step
    • Expert Tips
    • Serving and Storage
    • 📖 Recipe Card

    About Mochai Kulambu

    Mochai Kulambu is tangy side dish perfect to go with rice, idli dosa etc. It does not get spoiled easily and keeps well for 2 days too.

    Mochai Kulambu 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 served with rice

    Mochai Kulambu Ingredients

    • Mochai(Field Beans) – Dried field beans is used for this curry.
    • Tamarind – Tamarind is used for a tangy taste.
    • Onion, tomato – onion tomato us sauted and also used for masala paste.
    • Spice powders – Red chili powder and coriander powder is used.
    • Masala paste – In oil, small onion, tomato garlic, coriander seeds, coconut and fennel seeds are sauted and grind to a paste
    • Tempering – Oil is heated, mustard seeds, urad dal, fenugreek seeds, hing and curry leaves are tempered.

    Similar Recipes

    • Poondu Kulambu
    • Paruppu Urundai Kulambu
    • Chicken Kuzhambu
    • Mor Kuzhambu
    • Puli Kulambu

    How to make Mochai Kolumbu Step by Step

    1.Soak the bean in water overnight or for at least for 8 hours. Soak the tamarind in warm water and extract thick pulp.

    how to make mochai kulambu step1

    2.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.

    how to make mochai kulambu step2

    3.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.

    how to make mochai kulambu step3

    4.Then add the cooked beans along with the water, then add tamarind pulp. Allow it to boil for few minutes or until raw smell of tamarind leaves. Add required salt.

    how to make mochai kulambu step4

    5.Then add the coconut paste along with red chili powder, coriander powders and required salt. Add 1/2 cup water if the mixture is too thick. Allow it to boil for 5-10 minutes until oil separates. Boiling for little more makes the curry thick and tasty too. Switch off once you get the desired consistency.

    how to make mochai kulambu step5

    Serve hot with rice, can be served with dosa and idli too!

    mochai kulambu served with rice

    Expert Tips

    • 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 flavor.
    • Allow at least 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.

    Serving and Storage

    Mochai Kulambu can be served with rice, roti etc. This curry keeps well in fridge for 2 days, reheat and serve it.

    mochai kulambu served with rice

    If you have any more questions about this Mochai Kuzhambu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
    Tried this Mochai Kulambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    8969264796 00b02c0227 o
    Print Recipe Pin Recipe

    Mochai Kuzhambu Recipe

    Mochai Kulambu is a spicy gravy made by cooking mochai (hyacinth beans) with tamarind extract, ground spices, onion and tomato. Mochai Kulambu is a good alternate choice to regular Kuzhambu to try at home when we run out of stock with vegetables. Learn to make Mochai Kuzhambu Recipe with the help of step by step pictures.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 3/4 cup dried mochai / field beans
    • 1/4 cup tamarind (tightly packed)
    • 1 teaspoon red chilli powder
    • 2 teaspoon coriander powder
    • salt to taste

    To saute and grind :

    • 1 teaspoon oil
    • 1/4 cup small onion
    • 1 and 1/2 tomato
    • 5 cloves garlic
    • 1 teaspoon coriander seeds
    • 1/4 cup coconut tightly packed
    • 1 teaspoon fennel seeds

    To Temper:

    • 1 tablespoon oil
    • 1 teaspoon mustard
    • 1/2 teaspoon urad dal
    • 1/4 teaspoon fenugreek
    • 1 generous pinch hing
    • few curry leaves
    • 8 small onion
    • 1/2 tomato
    • 4 cloves garlic

    Instructions

    • Soak the bean in water overnight or for at least for 8 hours. Soak the tamarind in warm water and extract thick pulp.
    • 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 few minutes or until raw smell of tamarind leaves. Add required salt.
    • Then add the coconut paste along with red chili powder, coriander powders and required salt. Add 1/2 cup water if the mixture is too thick. Allow it to boil for 5-10 minutes 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 dosa and idli too!

    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.
    Nutrition Facts
    Mochai Kuzhambu Recipe
    Amount Per Serving (75 g)
    Calories 373 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 4g25%
    Trans Fat 0.04g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 7g
    Sodium 2008mg87%
    Potassium 1152mg33%
    Carbohydrates 55g18%
    Fiber 14g58%
    Sugar 18g20%
    Protein 12g24%
    Vitamin A 1724IU34%
    Vitamin C 235mg285%
    Calcium 210mg21%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Kuzhambu - Indian Curries, RandomPosts, Recent Posts, youmaylike

    Reader Interactions

    Comments

    1. Sangeetha M

      June 11, 2013 at 4:19 pm

      My mom's most fav kuzhambu n it almost looks like my mom's recipe…luv ur pictorials Sharmi..too neat n inviting pics!

      Reply
    2. AparnaRajeshkumar

      June 11, 2013 at 4:21 pm

      lovely kadai 🙂 feels so authentic 🙂 where did u get sharmi ?

      Reply
      • SHARMILEE J

        June 11, 2013 at 4:23 pm

        Thank you!! Its a indalium kadai , I got it from my native Karaikudi 🙂

        Reply
        • Abi

          May 02, 2017 at 6:20 pm

          Ada.. naanum karaikudi thaan..

          Reply
      • AparnaRajeshkumar

        June 12, 2013 at 3:23 am

        pathaley theriyudhu :)romba azhaga iruku !

        Reply
    3. Srimathi Mani

      June 11, 2013 at 5:56 pm

      Looks delicious. I used to enjoy the kozhambu made with fresh mocha.

      Reply
    4. Torviewtoronto

      June 11, 2013 at 6:29 pm

      looks fabulous lovely presentation

      Reply
    5. Priya Suresh

      June 11, 2013 at 6:41 pm

      Mocha kozhambu, papads with rice..i can survive for many days with it..Love it very much.

      Reply
    6. Sangeetha Nambi

      June 12, 2013 at 4:19 am

      Super yummy and tempting traditional kozhambu !

      Reply
    7. Sushma Madhuchandra

      June 12, 2013 at 6:52 am

      beautiful clicks..

      Reply
    8. rena anand

      June 12, 2013 at 8:24 am

      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?

      Reply
      • SHARMILEE J

        June 12, 2013 at 11:16 am

        You mean curry masala powder? Yes you can, but adjust red chilli and coriander powders accordingly…

        Reply
      • rena anand

        June 14, 2013 at 2:51 am

        sorry for late reply,yes i mean curry masala powder.thank you sister.

        Reply
    9. BAGIRATHI DEVI

      June 12, 2013 at 1:55 pm

      it's look very nice & tempting

      Reply
    10. Saranya Balaji

      June 13, 2013 at 8:16 am

      simply tasty curry..

      Reply
    11. சாருஸ்ரீராஜ்

      June 13, 2013 at 11:18 am

      my favourite one. love your dedication and passion towards samayal.

      Reply
    12. anr

      June 18, 2013 at 10:39 am

      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

      Reply
    13. Niti

      December 29, 2013 at 9:43 am

      Awesome recipe…thanx for sharing it with us. My husband loved it a lot.

      Reply
    14. Sindu Venkatesh

      January 28, 2014 at 6:37 pm

      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

      Reply
    15. Sindu Venkatesh

      January 28, 2014 at 6:43 pm

      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..

      Reply
    16. Evelin malarvizhi

      June 04, 2015 at 4:41 am

      Tried today..
      Seriously yummy..
      Thanks

      Reply
    17. Preethi Ramesh

      August 24, 2015 at 7:05 am

      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…..

      Reply
    18. SUDHA RAVISHANKAR

      October 10, 2015 at 5:18 am

      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

      Reply
    19. SUDHA RAVISHANKAR

      October 10, 2015 at 5:24 am

      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..

      Reply
    20. Mrs Vinoth

      October 08, 2016 at 3:48 pm

      awesome receipe sharmi…. could we replace coconut with some other ingredients… i m concerned about diabetic patients in my home….

      Reply
      • SHARMILEE J

        October 10, 2016 at 6:32 am

        Just skip it and add more tomatoes

        Reply
    21. PS

      October 11, 2016 at 5:38 pm

      Tried this today and it came out delicious! Thanks ?

      Reply
    22. Iswarya

      May 31, 2017 at 11:55 pm

      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 .

      Reply
      • Sharmilee J

        July 05, 2017 at 7:56 am

        Add water till immersing level and may 1.5 cups to 2 cups.

        Reply
    23. Dharanie

      October 10, 2018 at 8:53 pm

      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

      Reply
    24. Mel

      November 22, 2018 at 1:26 am

      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.

      Reply
      • Sharmilee J

        March 16, 2019 at 6:23 pm

        1/ 3 cup to 1/2 cup water should be good

        Reply
    25. Vinny

      June 10, 2019 at 8:16 pm

      Should the coconut and fennel also be sauted?

      Reply
      • Sharmilee J

        July 03, 2019 at 6:29 am

        no added raw

        Reply
    3.88 from 8 votes (8 ratings without comment)

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