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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.
For 4 servings
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.
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.
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.
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.
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.
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.
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.
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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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 315.43 calories per serving with 12.54g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stir in the cooked mochai kottai and the ground coconut paste. Mix everything well.
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.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the kuzhambu rest for 10 minutes before serving hot with steamed rice.
Add vegetables like drumsticks (murungakkai), brinjal (kathirikai), or yellow pumpkin (parangikai) along with the tomatoes for a more wholesome curry.
For a non-vegetarian version, you can add boiled eggs or small pieces of mutton (cooked separately) to the kuzhambu in the final simmering stage.
If you prefer a lighter gravy, you can skip the coconut paste. The kuzhambu will be thinner but still flavorful.
Mochai kottai, or field beans, are an excellent source of plant-based protein, essential for muscle repair, growth, and overall body function.
The beans provide a significant amount of dietary fiber, which promotes healthy digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Spices like turmeric, cumin, and garlic contain powerful antioxidants and anti-inflammatory compounds that help strengthen the immune system.
The use of gingelly oil, along with fiber-rich beans, can help manage cholesterol levels. The dish is also low in saturated fat, supporting cardiovascular health.
Yes, you can use canned field beans to save time. Drain and rinse them well before adding them to the gravy at step 8. You won't need to pressure cook them.
If you don't have sambar powder, you can make a mix of 2 tsp coriander powder, 1 tsp red chilli powder, 1/4 tsp fenugreek powder, and a pinch of hing.
If it's too tangy, you can add a little more jaggery to balance the flavor. You can also add a splash of coconut milk to mellow it out.
Store the kuzhambu in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight. Reheat gently on the stovetop.
Yes, it's a very healthy dish. Mochai kottai (field beans) are rich in protein and fiber, which aids digestion and keeps you full. The spices used have various anti-inflammatory and antioxidant properties.
One serving (approximately 1 cup or 280g) of Mochai Kottai Kuzhambu contains around 280-320 calories, depending on the amount of oil and coconut used.