A hearty and tangy South Indian curry made with fresh field beans simmered in a tamarind-based gravy. This traditional Tamil Nadu dish is packed with flavor and pairs perfectly with hot steamed rice.
Prep15 min
Cook35 min
Soak480 min
Servings4
Serving size: 1 cup
315cal
13gprotein
45gcarbs
Ingredients
1 cup Dried Mochai Kottai (Soaked overnight and drained)
2 tbsp Gingelly Oil (Also known as Indian sesame oil)
1 tsp Mustard Seeds
1 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 whole Dried Red Chillies (Broken in half)
1 sprig Curry Leaves
0.25 tsp Hing
10 whole Pearl Onions (Peeled. Or use 1 medium red onion, chopped)
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 vibrant and healthy South Indian stir-fry made with finely chopped beetroot, aromatic spices, and a generous sprinkle of fresh coconut. This simple side dish is ready in under 30 minutes and pairs perfectly with rice and sambar.
About Mochai Kottai Kuzhambu, Steamed Basmati Rice and Beetroot Poriyal
Protein-packed mochai kuzhambu with fluffy rice & iron-boosting beetroot! A soul-satisfying homestyle meal.
This chettinad dish is perfect for dinner. With 769.28 calories and 20.93g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
Garlic
(Minced)
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
2.5 tbsp Sambar Powder (Adjust according to spice preference)
1.25 tsp Salt (Adjust to taste)
1.5 tbsp Tamarind Paste (Or a lemon-sized ball of whole tamarind)
3 cup Water (Divided for cooking beans and making gravy)
1 tsp Jaggery (Powdered or grated)
0.25 cup Grated Coconut (Fresh or frozen)
0.5 tsp Cumin Seeds
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Pressure cook the soaked mochai kottai with 2 cups of water and a pinch of salt for 3-4 whistles until tender but not mushy. Let the pressure release naturally. Drain the beans, reserving the cooked water for the gravy.
2
While the beans cook, prepare the tamarind water by mixing the tamarind paste in 1 cup of warm water. Squeeze well to extract the juice and set aside.
3
In a small blender, combine the grated coconut and cumin seeds. Add a few tablespoons of water and grind to a very smooth, fine paste.
4
Heat gingelly oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds. Once they splutter, add urad dal, fenugreek seeds, and dried red chillies. Sauté for 30 seconds until the dal turns light golden.
5
Add the curry leaves and hing, followed by the pearl onions and minced garlic. Sauté for 4-5 minutes until the onions turn translucent and fragrant.
6
Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy. Reduce the heat to low, add the turmeric powder and sambar powder. Stir and cook for 1 minute until aromatic.
7
Pour in the prepared tamarind water and the reserved water from the cooked beans. Add salt and jaggery. Bring the mixture to a boil, then reduce the heat and let it simmer for 8-10 minutes for the flavors to meld.
8
Stir in the cooked mochai kottai and the ground coconut paste. Mix everything well.
9
Continue to simmer on low heat for another 5-7 minutes, until the gravy thickens slightly. Do not boil vigorously after adding the coconut paste as it can curdle.
10
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the kuzhambu rest for 10 minutes before serving hot with steamed rice.
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.
Wash the beetroots thoroughly. Peel the skin and chop them into very small, uniform ¼-inch cubes. A food processor with a dicing attachment can speed this up.
Finely chop the onion and slit the green chillies lengthwise.
2
Tempering (3 mins)
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and wait for them to splutter completely.
Add the urad dal and chana dal. Sauté for about 1-2 minutes until they turn a light golden brown, being careful not to burn them.
Add the asafoetida, curry leaves, and slit green chillies. Sauté for another 30 seconds until the curry leaves are crisp.
3
Sauté Aromatics (3 mins)
Add the finely chopped onions to the pan and sauté for 2-3 minutes until they become soft and translucent.
