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 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!
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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 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.
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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.
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.
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.
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.
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.
Serve hot with rice, can be served with dosa and idli too!
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.
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
Mochai Kuzhambu Recipe
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.
Sangeetha M
My mom's most fav kuzhambu n it almost looks like my mom's recipe…luv ur pictorials Sharmi..too neat n inviting pics!
AparnaRajeshkumar
lovely kadai 🙂 feels so authentic 🙂 where did u get sharmi ?
SHARMILEE J
Thank you!! Its a indalium kadai , I got it from my native Karaikudi 🙂
Abi
Ada.. naanum karaikudi thaan..
AparnaRajeshkumar
pathaley theriyudhu :)romba azhaga iruku !
Srimathi Mani
Looks delicious. I used to enjoy the kozhambu made with fresh mocha.
Torviewtoronto
looks fabulous lovely presentation
Priya Suresh
Mocha kozhambu, papads with rice..i can survive for many days with it..Love it very much.
Sangeetha Nambi
Super yummy and tempting traditional kozhambu !
Sushma Madhuchandra
beautiful clicks..
rena anand
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?
SHARMILEE J
You mean curry masala powder? Yes you can, but adjust red chilli and coriander powders accordingly…
rena anand
sorry for late reply,yes i mean curry masala powder.thank you sister.
BAGIRATHI DEVI
it's look very nice & tempting
Saranya Balaji
simply tasty curry..
சாருஸ்ரீராஜ்
my favourite one. love your dedication and passion towards samayal.
anr
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
Niti
Awesome recipe…thanx for sharing it with us. My husband loved it a lot.
Sindu Venkatesh
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
Sindu Venkatesh
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..
Evelin malarvizhi
Tried today..
Seriously yummy..
Thanks
Preethi Ramesh
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…..
SUDHA RAVISHANKAR
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
SUDHA RAVISHANKAR
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..
Mrs Vinoth
awesome receipe sharmi…. could we replace coconut with some other ingredients… i m concerned about diabetic patients in my home….
SHARMILEE J
Just skip it and add more tomatoes
PS
Tried this today and it came out delicious! Thanks ?
Iswarya
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 .
Sharmilee J
Add water till immersing level and may 1.5 cups to 2 cups.
Dharanie
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
Mel
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.
Sharmilee J
1/ 3 cup to 1/2 cup water should be good
Vinny
Should the coconut and fennel also be sauted?
Sharmilee J
no added raw