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.
Servings2
Ingredients
- ¾ cup dried mochai / field beans
- ¼ cup tamarind (tightly packed)
- 1 teaspoon red chilli powder
- 2 teaspoon coriander powder
- salt to taste
To saute and grind :
- 1 teaspoon oil
- ¼ cup small onion
- 1 and ½ tomato
- 5 cloves garlic
- 1 teaspoon coriander seeds
- ¼ cup coconut tightly packed
- 1 teaspoon fennel seeds
To Temper:
- 1 tablespoon oil
- 1 teaspoon mustard
- ½ teaspoon urad dal
- ¼ teaspoon fenugreek
- 1 generous pinch hing
- few curry leaves
- 8 small onion
- ½ 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 ½ 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.
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