Thursday, August 11, 2016

Mochakottai kuzhambu recipe | Mochai Kuzhambu | Field Beans Curry

I like to try different kinds of puzhikuzhambu and karakuzhambu since we were not used to this kind of recipes in my hometown. After coming to Chennai, I started to explore these curries when I was in the hostel. I learned many recipes from my neighbor Kalpana akka and this mochai kuzhambu is one among them. I have already posted her Non Veg version of this Mochai kuzhambu with dry fish and you can check it out here (Karuvadu Kuzhambu with Mochai). Let us go to the preparation steps.
Tamarind - a lemon sized ball
Red Chilli Powder - 1.5 tsp
Coriander powder - 1 tsp
To Pressure Cook:  
Dried Mochai(Field Beans) - 1/2 cup 
Turmeric powder - 1/4 tsp 
Salt - as required 
To saute and grind: 
Oil - 1 tsp
Fennel seeds - 1 tsp 
Small Onion - 1/4 cup
Tomato - 1 
Garlic - 4 cloves
Coconut - 1/4 cup 
To Temper: 
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad Dal - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida(Hing) - a pinch
Curry leaves - few 
Small Onion - 5 to 6
Tomato - 1/2 
Garlic - 2 to 3 cloves
1. Soak the field beans(Mochai) for 8 hours or overnight. Then pressure cook it with items under 'To Pressure cook' for 3 to 4 whistles. Also, soak the tamarind in warm water to extract tamarind juice.
2. Meanwhile, in a pan add some oil and saute the shallots, tomato and garlic. Once the tomato gets mashed and onion turns translucent , switch off the flame. In the heat add the coconut and fennel seeds. Give everything a gentle mix and allow it to cool completely. Then transfer it to the mixer jar.
3. Grind the mixture to a fine smooth paste by adding a little water. In a pan, add oil and temper it with the items under 'To Temper' and saute it until the onion turns golden brown.
4. At this stage, add the cooked mochai(field beans) and the tamarind water. Add the required salt and bring everything to a rolling boil. When it is boiling, add the chilli powder and coriander powder.
5. When the gravy starts thickening, add the coconut masala paste and allow it to boil for another 5 mins in high flame. When the coconut paste blends well with the curry, switch off the flame.
The Spicy, Tangy and yummy mochakottai kuzhambu with steamed rice and any poriyal of your choice. I served it with Lady's Finger fry and store bought potato chips.
Points to remember:
  • I prefer the curry to be thick and hence I have not added much water for the gravy. If you prefer it to be watery, you can add required water while adding the tamarind juice.
  • Shallots give more flavour and taste to the curry. But you can very well add big onions.
  • Hing and garlic help in digestion, so don't skip it.
  • For a little different flavour, you can replace fennel seeds with cumin seeds. I have tried both and they taste equally good.
Warm Regards,
Happy's Cook - Divya


  1. looks yummy, I love the way you have the step by step photoes :)

  2. Nice post, I liked it and enjoyed reading it, Thanks for sharing and your instruction is very clear.
    cooks in chennai


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