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A typical Tamilnadu's Tangy Gravy with Field beans is called Mochai Kara kuzhambu.This is a mouth watering kuzhambu variety . This kuzhambu with hot steamed rice and any vegetable stir fry goes very well. Mochai kuzhambu is an unbeatable combination for curd rice too. This kuzhambu can be used for 2 or 3 days refrigerating...
Ingredients for making Mochai Kara Kuzhambu:
Fresh Mochai or Dried ones (Field beans/Vall dal) 100 gms
Tamarind juice extracted from a lemon size Tamarind 500ml
Mustard seeds, fenugreek, hing powder and a red chilli for sauteing.
For Kuzhambu Paste:
Heat Kadai with 3 tea spoons of oil.
Fry the following items to golden brown together:
Coriander seeds 5 tea spoons
Thur dal 2 tea spoons
Urad dal 2 tea spoons
Pepper corns 2 tea spoons
Cumin seeds 1 tea sppon
Raw rice 1 tea spoon
Curry leaves 1 table sppons
Red chillies 5 or 6
After all items become well roasted add the curry leaves and fry for a minute and then grind them to smooth paste with water and keep aside.
Wanna try more varieties of Kuzhambu from Bhojana?? Click Here.
Method for making Mochai Kara Kuzhambu:
If the beans are fresh directly pressure cook them to 3 or 4 whistles with little salt and keep aside. If you are using dried beans, soak them overnight and then pressure cook them.
Heat a kadai with 4 tea spoons of sesame oil. Saute it with the items given under seasoning. Add turmeric powder. Now pour the tamarind juice into it. Add required salt and a small piece of jagerry. Once the raw smell goes, add the boiled field beans and the grounded paste with enough water. Allow the gravy to boil till it thickens.
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