My paternal grandma makes very good mochai kuzhambu. Just love her kuzhambu so much. She would make mochai kuzhambu along with brinjal or some times even with dry fish. She would serve mochai kuzhambu with rice, idli and dosa.
Cook time. 30 minutes
Recipe cuisine. south indian
Recipe category. lunch
Serves. 3 persons
Dried mochai/field beans – 1 cup
Brinjal – 2 nos. (optional)
Tamarind – a lemon-sized ball
Small onions – 10 to 12 nos.
Tomatoes (chopped) – 2 nos.
Whole garlic cloves/poondu – 8 to 12 nos.
Jaggery – 1 tablespoon (add more if desired)
Asafoetida/hing/perungayam – a generous pinch
Curry leaves – 10 nos.
Mustard seeds – 1/2 teaspoon
Urad dal/ulutham paruppu – 1/2 teaspoon
Fenugreek seeds – 1 teaspoon
Cumin seeds – 1/2 teaspoon
Sesame oil/nallennai – 2 tablespoon
Salt – as desired
Chilli powder/milagai thool – 2.5 teaspoon
Coriander powder/daniya thool – 1.5 teaspoon
Cumin powder – 2.5 teaspoon
Turmeric powder – 1/2 teaspoon
Peppercorns – 30 nos. (reduce if you think it would be spicy for you)
Saunf/sombu – 1.5 teaspoon
Poppy seeds/kasa kasa – 1 tablespoon
Coconut – 2 tablespoon
Note. The ingredients shown will vary with the original quantity.
1. Soak the beans (mochai) in water overnight for at least eight hours. Pressure cook beans with two cups of water for 3 to 5 whistles or until it is soft.2. Soak tamarind in half glass of water and extract tamarind juice. Tamarind should be less than what you use for puli kuzhambu. Keep the tamarind juice aside. Grind the items given under ‘for the masala’ with little water. First, I ground all the items except coconut. Then, I ground the coconut and then made a paste by adding little water.3. Heat oil in a pan and add mustard seeds. When mustard seeds splutter, add urad dal, cumin seeds, and fenugreek seeds. Once urad dal turns golden brown and cumin seeds sizzle, add small onion and garlic cloves.4. Add the chopped tomatoes and asafoetida. Saute well. then, add the ground paste and boil for 5 to 7 minutes. Then add the beans.5. Now add tamarind paste. Later, add salt and jaggery. Close the lid and boil for 5 to 7 minutes.Now, mochai kuzhambu is ready! Serve with rice and poriyal and varuval.
- You can add other vegetables like drumstick (murungakai), small onions, plantain (vazhakkai), and fresh mochai (field beans).
- If you boil kuzhambu for more time, the kuzhambu will thicken and will give a nice flavor.
- Once kuzhambu is cooked, allow a setting time of thirty minutes for the mochai to absorb the kuzhambu well.
- Instead of onion shallots, you can use regular onions.