Chettinadu Mochai Kulambu / Mochakottai Kuzhambu Recipe is a mildly spicy, little tangy and flavourful gravy which tastes too good with plain rice. I prepared it for lunch and had for dinner with idli and the next day morning with dosa. The taste was so yummy the next day and I liked it with dosa much. You can even pair mochai / field beans with brinjal or drumstick if you want to add more veggies to your diet. Also, I have shared this Kuzhambu recipe with step by step pics.
Chettinadu Mochai Kulambu / Mochakottai Kuzhambu Recipe is a mildly spicy, little tangy and flavourful gravy which tastes too good with plain rice.
- 1 Cup Mochai / Field Beans
- 1 Medium Lemon Size Tamarind
- Salt As Required
- 1.5 tsp Fennel Seeds
- 8 Nos Shallots
- 5 Garlic
- 1 Large Tomato
- 2 Generous Pinch Turmeric Powder
- 2 tsp Red Chilli Powder
- 1.5 tsp Coriander Powder
- 1 tsp Sambar Powder Link for sambar powder
- 1/4 Cup Coconut
- 2 tsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1/4 tsp Meethi Seeds
- 1 Generous Pinch Hing
- 1 Sprig Curry Leaves
- 6 Nos Shallots
- 4 Pods Garlic
- 1 Small Tomato
- 1 Red Chilli
The ingredients in the first pic are for 'To Saute and Grind' - peel the skin of shallots, garlic, chop the tomato and coconut roughly. The ingredients in the second pic are for 'To Temper'. Soak tamarind in hot water for 20 minutes, extract tamarind water and discard the pulp.
I used fresh mochai / field beans, so pressure cooked it for 1 whistle directly. If using dry mochai, soak it for overnight and pressure cook it for 4 to 5 whistles with a little salt. To saute and grind - pour little oil in a pan, then add fennel seeds, shallots, garlic flakes and saute for a while.
Then add tomato, turmeric powder, chilli powder, coriander powder, sambar powder and saute again. Do it in low flame, else the spice powders get burnt and smell bad.
Switch off the flame, add coconut and give a stir. Allow it cool down, then transfer it to a mixie jar and grind it to a smooth paste by adding little water. Heat oil in another pan and temper it with the ingredients listed in the table 'To Temper'.
Now add shallots, garlic and saute till translucent. Then add tomato and saute again until mushy.
Pour the tamarind extract, once it starts to boil add the grounded paste and required salt.
Tips for Chettinadu Mochai Kulambu
1. If using dry mochai/field beans, soak it overnight and then pressure cook it for 4 to 5 whistles.
2. If using fresh mochai, just pressure cook for 1 whistle, no soaking is needed.
3. You can even add brinjal or drumstick along with mochai for this Chettinadu mochai kulambu.
4. Mochai can be replaced with soyabean or karamani for this gravy.
5. Ensure not to burn the spice powders when sauteeing, else the kuzhambu smells bad.
6. Adjust chilli powder as per spice level required.
7. I used sesame oil, which gives a nice taste to the kulambu, but regular oil can also be used.
8. Even 1 small piece of cinnamon can be used in tempering, which adds a nice smell.
9. For more taste, a small piece of jaggery can be added at last.