Mochakottai, alternatively called as “field beans” Kuzhambu is a spicy and tangy curry. In this preparation the dried Mochakottai is roasted, boiled and added to the curry along with other spices. It is typically a South Indian dish which goes well with steamed rice.
Preparation time – 10 min
Cooking time – 25 min
Serves – 4
Ingredients:
Dried Mochakottai – 1/2 cup
Tamarind – small lemon sized
Onion – 1 small sized chopped finely
Tomatoes – 2 small sized chopped finely
Curry leaves – few, chopped
Chili powder – 1/2 tsp or as per your taste
Salt – as per your taste
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Mustard seeds – 1/4 tsp
Dry red chili – 2
Urad dal – 1/4 tsp
Sesame oil – 1 tbsp
Method:
1. Dry roast the mochakottai on a medium flame till the skin turns little brown. Wash it well and pressure cook it along with 3 cups of water for 6 to 8 whistles and set aside. The mochakottai should be nice and soft before adding it to the curry.
2. Soak the tamarind in some warm water for 15 min and extract the juice and set aside.
3. Heat up sesame oil in a pan. Now add in the mustard seeds and when it splutters add the urad dal and dry red chili. Add the onion, curry leaves and cook till the onions are nice and soft.
4. Add the tomatoes and cook well. Add the turmeric powder, chili powder and coriander powder. Cook well for a minute. Add the tamarind juice and allow it to boil.
5. Add the boiled mochakottai and salt. Add required water and allow it to boil well for 10 to 15 minutes. Adjust the salt and the consistency as per your taste and switch off the stove.
Serve with hot steamed rice and accompaniment of your choice.
You can check Curries for more curries recipes and also check our video recipes under Videos category
Tips:
You can soak the Mochakottai overnight and pressure cook it for 3 whistles instead of dry roasting.