Sunday, 7 August 2016

Chettinad Mochai Kuzhambu !



This chettinad style mochai kottai kuzhambu is a very traditional recipe with field beans along with some flavorful freshly ground spices. I have already posted a normal kuzhambu version (kara kuzhambu) with this beans. You can find it that Karunai Kizhangu Mochai Kuzhambu here
Kuzhambus are a very good alternative to lentil based sambars. If you are interested in more such south Indian kuzhambu recipes check out and try all of these. They are super yum and tangy and delicious with hot steamed rice.


INGREDIENTS
  • 1 cup Mochai Kottai (Field Beans)
  • 2 tsp Oil
  • 1/4 tsp Fenugreek Seeds
  • 1 tsp Mustard Seeds
  • a pinch of asafoedita
  • few curry leaves
  • 6 - 7 Garlic cloves
  • 1 medium onion
  • 2 tomatoes
  • salt as needed
  • 1/2 tsp turmeric powder
  •  3 tsp Kuzhambu Powder / Sambar Powder
  • tamarind (lemon size)

To Roast and Grind
  • 1 tsp Pepper corns
  • 2 Dry red chillis
  • 1 tsp Fennel Seeds
  • 1 tsp Cumin Seeds
  • 1 tbsp Coriander Seeds
  • 1 1/2 tsp Urad Dal
  • 2 tbsp Fresh Grated Coconut

STEPS
  • Soak the mochai (beans ) overnight and then pressure cook for 2 - 3 whistles until they are cooked soft.
  • Dry roast the ingredients mentioned above (except coconut) until they are well roasted and nice aroma wafts.
  • Lastly add coconut and roast for couple of seconds and remove from heat and allow it cool.


  • Heat oil, add mustard seeds, fenugreek seeds, jeera , asafoedita etc and then add garlic followed by sliced onions.
  • Saute the onions till they are slightly brown and then add chopped tomatoes.


  • Once tomatoes are soft, add salt and the sambar powder / Kuzhambu powder give a mix.
  • Add a cup of water and allow it to come to a boil.
  • Soak tamarind and extract the juice and add it to the kuzhambu,


  • Grind the roasted ingredients into a paste adding little water.
  • Add this ground paste to the kuzhambu. close  and allow to cook for five minutes.


  • Now add the cooked mochai to the kuzhambu, close and simmer for 7 to 10 minutes.
  • Turn off stove and garnish with coriander leaves.

NOTES

  • If you do not have kuzhambu powder or sambhar powder then, just add a combination of red chilli powder and coriander powder.
  • Adjust the spices like pepper, dry red chillis etc as per taste.
  • I generally add a tsp of jaggery to such kuzhambus, so its upto you to add it in this kuzhambu.
  • Serve with hot rice.
  • If you forgot to soak the beans overnight then dry roast them till brown spots appear on them, and then pressure cook them till they are coked soft.


With Love,

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