MOCHAI KUZHAMBU
Recipe type: lunch
Cuisine: Indian
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Mochai (Field Beans) - ¾ cup
  • Tamarind – a big gooseberry sized ball (when diluted comes to ¼ cup)
  • Small Onion – 8 nos
  • Tomato - ½
  • Garlic - 4 cloves
  • Red Chilli Powder - 1 tsp
  • Coriander powder - 2 tsp
  • Salt - to taste
To saute and grind:
  • Oil - 1 tsp
  • Shallots - 6 to 7 nos
  • Tomato – 1 no
  • Garlic - 4 cloves
  • Coriander seeds - 1 tsp
  • Fennel seeds – ½ tsp
  • Grated coconut – 2 tbsp
To temper:
  • Oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - ½ tsp
  • Fenugreek seeds - ¼ tsp
  • Hing - a generous pinch
  • Curry leaves – a sprig
Instructions
  1. Soak the beans in water overnight or at least 8 hours and pressure cook for 6 whistles.
  2. Soak the tamarind in water for 15 minutes and extract the juice.
  3. Sauté and grind the ingredients mentioned above to a fine paste.
  4. Heat oil in a sauce pan and add the items given under tempering. When they start to sizzle, add in chopped shallots. Sauté until they turn translucent.
  5. Now add in garlic cloves and sauté until the raw smell leaves. Add the chopped tomatoes and sauté till they become mushy.
  6. Add in the cooked beans along with tamarind juice and water and bring it to boil- it should take couple of minutes.
  7. Now add in the ground paste followed by red chilli powder, coriander powder and salt. Mix well and bring it to boil- add water if needed.
  8. Simmer it in a low flame for 10 minutes until the gravy thickens.
  9. Switch off the flame and close the lid. Serve it after 30 minutes. Enjoy!
Notes
You could also dry roast the Mochai or field beans before soaking in water.
Always try adding coconut just while blending, without roasting it. As coconut has high cholesterol when roasted.
Whenever you make any type of beans gravy, try to serve it at least after 15 minutes so that the beans absorb the masalas from the gravy.
Recipe by MyEdibleCravings at http://myediblecravings.com/mochai-kuzhambu/