Thursday, 14 April 2016

Karunai Kizhangu Mochai Kuzhambu !



Kuzhamubus are always my favorite though Vj is not a big fan of them. They are tangy and spicy and I just love them for that. There are many different types of kuzhambus made in Tamilnadu , and the ingredients used in them are almost the same while the quantity differs giving them different names like puli kuzhambu, kara kuzhambu etc.
Mochai aka Mochaikottai (Field Beans) is variety of beans rich in protein and mostly available in dried form in India. It tastes great in this type of kuzhambu and may or maynot be combined with any other vegetable.
Yam is my another favourite vegetable and I just love it in any form like fried or in stir fry or in such kuzhambus. Its not available much here in London, but during a weekend shopping to Kingsbury I grabbed a big ball of yam and made this yummy kuzhambu.
If you are interested in any other kuzhambu varieties from Tamilnadu do check them out.
Sundaikai Vathalkuzhambu
Araikeerai Kuzhambu
Vendaikai Morekuzhambu
Kathirikai Pulikuzhambu
Manathakkali Vathakuzhambu (No Onion No Garlic)


INGREDIENTS

  • 150 gms mochai (Field Beans)
  • 250 gms Karunai Kizhangu (yam)
  • 2 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Fennel seeds (or Cumin Seeds)
  • a pinch of asafoedita
  • few curry leaves
  • 2 Dry red chillis
  • 6 - 7 Garlic cloves
  • 1 Big Onion (finely chopped)
  • 2 Tomatoes (finely chopped)
  • lemon size tamarind (soak and extract the juice)
  • salt as needed
  • 1/2 tsp turmeric powder
  • 1 tsp Sambar Powder
  • 1 1/2 tbsp Kuzhambu Powder (or homemade chilli powder or mix of red chilli powder + Coriander powder)
  • 1/2 tsp Jaggery
  • coriander leaves to garnish

STEPS
  • Soak the beans overnight (approx 10 hours). Next day pressure cook it for 2 - 3 whistles (with little salt) or until they are cooked soft.
  • Heat some oil in a cooker , splutter the mustard seeds and then add some fennel seeds followed by hing (asafoedita)

  •  Add garlic , broken red chillis and saute for few seconds. Then add finely chopped onion and saute until onion becomes transparent and soft.
  • Add the tomatoes and continue sauting until they become soft and mushy.


  •  Next add the yam (karunai Kizhangu) chunks and saute for a minute. Add some water and the spice powders, salt and the tamarind extract.


  • Lastly add the (already cooked) beans and close the cooker and cook for one whistle. Allow the pressure to release on its own. Lastly add jaggery and give a mix.
  • Add fresh chopped coriander leaves and serve with hot rice.


NOTES

  • The vegetable added here is purely optional and you can make the kuzhambu with just the beans too. Or replace yam with brinjal, it tastes yum as well.
  • Instead of pressure cooking the kuzhambu, you can cook in a heavy bottomed vessel as per your preference. It takes a little more time. For the morning hurry I always prefer pressure cooker for most of the cooking.
  • In case you are cooking in a vessel, then allow the vegetable to cook first adding some water. Once it is more than half cooked, then add salt, spices and tamarind water. Otherwise veggie wont be cooked properly. 
  • Yam take a little longer time to cook, so pressure cooker is just fine. Whereas if using brinjal it cooks faster , so it can be just make in a vessel or kadai.
  • Adjust tanginess (tamarind extract) as per taste. We like it to be more tangy and add more extract. Jaggery is optional but we prefer it whenever there is more tamarind as it balances the taste. 
  • In case you forget to soak the motchai (beans) overnight then just roast them for 5 to 7 minutes in medium flame and then pressure cook it. It will be perfectly cooked. 



With Love,


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