A classic and robust Tamil curry featuring tender field beans (mochai) simmered in a spicy and tangy tamarind gravy. This authentic kuzhambu gets its depth from aromatic spices, sambar powder, and a hint of jaggery, making it a perfect and satisfying partner for hot steamed rice.
Prep20 min
Cook40 min
Soak480 min
Servings4
Serving size: 1 cup
205cal
4gprotein
21gcarbs
Ingredients
1 cup Dried Mochai Beans (Requires soaking overnight or for at least 8 hours)
30 g Tamarind (Seedless block, about the size of a small lime)
3 tbsp Gingelly Oil (Indian sesame oil, for authentic flavor)
1 tsp Mustard Seeds
0.5 tsp Fenugreek Seeds
1 tsp Urad Dal
1 sprig Curry Leaves (About 12-15 leaves)
0.25 tsp Hing (Asafoetida)
1 cup Shallots (Peeled whole, also known as sambar onions)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and healthy South Indian stir-fry where tender green beans are cooked with aromatic spices and finished with fresh grated coconut. This classic side dish comes together in under 30 minutes and pairs perfectly with rice and sambar.
About Mochai Kara Kuzhambu, Steamed Basmati Rice and Beans Poriyal
Tangy Mochai Kara Kuzhambu with fiber-rich beans poriyal and rice. A delicious, energy-giving lunch!
This chettinad dish is perfect for lunch. With 632.97 calories and 12.32g of protein per serving, it's a nutritious choice for your meal plan.
13gfat
8 clove Garlic Cloves (Peeled whole)
1 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
3 tbsp Sambar Powder (Adjust to your preferred spice level)
1 tsp Coriander Powder
1 tsp Jaggery Powder (Balances the tangy and spicy flavors)
1.5 tsp Salt (Divided, or to taste)
3 cup Water (For cooking beans and making the gravy)
2 tbsp Grated Coconut (Optional, for a thicker, creamier gravy)
Instructions
1
Prepare Beans and Tamarind
Wash and soak the dried mochai beans in ample water overnight, or for a minimum of 8 hours.
Drain the soaked beans. Place them in a pressure cooker with 2 cups of fresh water and 0.5 tsp of salt. Cook for 3-4 whistles on medium heat until the beans are soft but still hold their shape. Set aside, reserving the cooked water.
While the beans cook, soak the tamarind in 1 cup of warm water for 15-20 minutes. Squeeze the pulp thoroughly to extract a thick juice. Strain and discard the solids.
2
Sauté Aromatics and Temper Spices
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and wait for them to splutter completely. Then, add the fenugreek seeds and urad dal, sautéing for 30 seconds until the dal turns light golden.
Add the curry leaves and hing, giving it a quick stir. Immediately add the whole peeled shallots and garlic cloves.
Sauté for 6-8 minutes until the shallots become translucent and fragrant.
Add the chopped tomato and cook for another 4-5 minutes until it breaks down and becomes soft and mushy.
3
Build the Kuzhambu Gravy
Reduce the heat to low. Add the turmeric powder, sambar powder, and coriander powder. Stir continuously for about 1 minute until the spices are aromatic, being careful not to burn them.
Pour in the prepared tamarind extract. Add the remaining 1 tsp of salt and the jaggery powder.
Mix well, increase the heat to medium, and bring the mixture to a boil. Allow it to simmer for 10-12 minutes, until the gravy thickens slightly and the raw smell of the tamarind has completely disappeared.
4
Combine and Finish the Curry
Add the pressure-cooked mochai beans along with their cooking water to the simmering tamarind gravy.
Stir gently to combine and let the kuzhambu simmer for another 5-7 minutes, allowing the beans to absorb the flavors of the gravy.
If using coconut, grind the grated coconut with a few tablespoons of water to a very fine, smooth paste. Add this paste to the kuzhambu.
Simmer for just 2-3 more minutes after adding the coconut paste. Do not over-boil. Check the seasoning and adjust salt if needed.
Turn off the heat and let the kuzhambu rest for at least 15 minutes before serving for the flavors to meld.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
1 medium Onion (Finely chopped)
0.5 cup Fresh Grated Coconut (Fresh is preferred, but frozen (thawed) works too)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 whole Dried Red Chili (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Asafoetida (Also known as Hing)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Adjust to taste)
3 tbsp Water (For steaming the beans)
Instructions
1
Prepare the Vegetables
Wash the green beans thoroughly under running water.
Trim the ends and finely chop them into uniform ¼-inch pieces. This ensures they cook quickly and evenly.
Finely chop the onion and set aside.
2
Temper the Spices (Tadka)
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30-45 seconds.
Lower the heat and add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn golden brown and become aromatic. Be careful not to burn them.
Add the broken dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3
Sauté and Cook the Beans
Add the finely chopped onion to the pan and sauté for 2-3 minutes until it becomes soft and translucent.
Add the chopped green beans, turmeric powder, and salt. Mix everything thoroughly to coat the beans with the spices.
