Mochai Kottai Kara Kuzhambu Recipe / Tangy field beans curry

MOCHAI KULAMBU  / MOCHAI KOTTAI KARA KUZHAMBU RECIPE / TANGY FIELD BEANS CURRY

Field  beans are packed with nutrients. Mainly, they are loaded with protein, folate and numerous other vitamins and minerals. 

Mochakottai [ in tamil ] – Vicia faba, the vaal dal or Broad Bean, Fava Bean, Faba Bean, Field Bean, is a species of bean (Fabaceae) native to north Africa and southwest Asia, and extensively cultivated elsewhere. 

Mochakottai kuzhambu, mochai kuzhambu is a flavorful south Indian tangy tamarind based gravy.

Ingredients

• ¾  cup Mochai kottai dried
• Small lemon size tamarind
• 20  Shallots/small onions OR 1 big onion finely chopped
• 15 garlic  garlic
• 1 tsp Jaggery
• ½ cup fresh coconut
• 1 tomato
• 2 tsp sambar powder
• 1 tsp coriander powder
• 1 tsp fennel seeds powder
• ½ tsp jeera powder  
• 1 ½ tsp or as per taste chilli powder 
• ¼ tsp Turmeric
• Salt to taste
• few  Curry leaves
• ¼ tsp Fenugreek seeds
• 1 tsp Mustard
• ½ tsp Urad dal [ optional ]
• 2 or 3 tbsp oil [ Sesame oil preferably ]
• 1 sprig curry leaves

PREPARATION

1. Soak the beans overnight .Take the soaked beans in a pressure cooker , add lttle salt + enough water and pressure cook upto 4 to 5 whistles .

TIP  – Before soaking , dry roast the beans till the skin starts turning brown and aromatic . Roast the mochai well until it pops, first in high flame for 1 minute then on low flame, so that it starts to slightly pop (crack open). This way, the field beans gets cooked soon as well as it will be very fragrant. After roasting you can pressure cook directly , without soaking .

• Soak tamarind in 1 cup hot water for 15  mins and extract juice and keep aside
• Peel garlic + onion and chop it .
• Make a fine paste of coconut + tomato +  masala powders

METHOD

Heat oil in a pan .

 Add mustard seeds + fenugreek seeds + urad dal and let it splutter .

Add the curry leaves + garlic + shallots / onion and fry till golden brown.

Add the ground paste and mix well.

Stir fry for 3 to 4 mins .

Then add the tamarind extract + 1 cup + jaggery + 1 cup water and mix well .

Adjust salt as needed .

Bring to a boil and boil it for 5 mins.

Add the pressure cooked Mochai kottai , along with the water and allow it to boil for atleast 10 mins mins. (Add hot water if necessary).

Boiling for little more makes the curry thick and tasty too.Switch off once you get the desired consistency.

Once done off the flame and allow it to rest for  30 mins minimum so that  the beans absorb the curry well.

Serve hot with rice and other side accompaniments .

NOTE

1. We can use fresh beans instead of dried ones for this recipe.  If using fresh mochai, just pressure cook for 1 or 2 whistle, no soaking is needed.
2. 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.

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