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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.
For 4 servings
Prepare Beans and Tamarind
Sauté Aromatics and Temper Spices
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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.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 204.82 calories per serving with 3.6g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Kuzhambu Gravy
Combine and Finish the Curry
Enhance the kuzhambu by adding vegetables like drumsticks (murungakkai), brinjal (eggplant), or yellow pumpkin. Add them after sautéing the tomatoes and cook until tender before adding the beans.
For a richer, creamier texture, grind 1 teaspoon of poppy seeds (khus khus) and 5-6 cashews along with the optional coconut to make a fine paste. Add this towards the end of the cooking process.
This kara kuzhambu base is very versatile. You can replace mochai with other legumes like black-eyed peas (karamani), chickpeas (kondakadalai), or even kidney beans (rajma). Adjust cooking times accordingly.
Mochai beans (field beans) are an excellent source of plant-based protein, crucial for muscle repair, and dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
The kuzhambu is packed with spices like turmeric, coriander, and fenugreek, along with tamarind and garlic. These ingredients are rich in antioxidants that help combat oxidative stress and inflammation in the body.
The fiber from the beans and the properties of spices like asafoetida (hing) and fenugreek can promote a healthy gut microbiome and aid in smooth digestion.
Yes, it's quite healthy. Mochai beans are a great source of plant-based protein and dietary fiber. The use of various spices like turmeric and fenugreek offers anti-inflammatory benefits. Using gingelly oil provides healthy fats. To make it even healthier, you can control the amount of oil and salt used.
One serving (approximately 1 cup or 310g) contains around 350-400 calories. The exact count depends on the amount of oil and whether you add coconut. The majority of calories come from the beans, oil, and coconut.
You can substitute with other beans like canned lima beans (adjust cooking time), dried black-eyed peas, or even chickpeas. The taste and texture will be different, but the kuzhambu base works well with many legumes. Fresh or frozen mochai can also be used; they require less cooking time and no soaking.
While shallots (sambar onions) provide a unique sweet and pungent flavor, you can substitute them with one large red onion, roughly chopped. The taste will be slightly different but still delicious.
Mochai Kara Kuzhambu stores well in an airtight container in the refrigerator for up to 3 days. In fact, the flavor often deepens and tastes even better the next day. Reheat gently on the stovetop before serving.