Mochai Kulambu
Mochai Kulambu is a tasty spicy gravy made by cooking mochai (hyacinth beans) with tamarind extract, ground spices, onion & tomato. Mochai Kulambu is good alternate choice to regular Kuzhambu to try at home when we run dry with veggies . Mochai Kuzhambu Recipe posted here with step by step pictures.
Servings2
Ingredients
- 3/4 cup dried mochai / field beans
- a lemon sized ball tamarind when diluted comes to 1/4 cup
- 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
- a generous pinch hing
- few curry leaves torn into pieces
- 8 small onion
- 1/2 tomato
- 4 cloves garlic
Instructions
- 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.
- 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 Mochai Kulambu hot with rice, can be served with dosas and idlis 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 Kulambu
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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