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A tangy and aromatic South Indian curry from Tamil Nadu, featuring fresh field beans simmered in a tamarind and coconut-based gravy. This comforting kuzhambu is the perfect accompaniment to steamed rice.
Prepare Tamarind and Coconut Paste
Cook the Mochai Beans
Prepare the Kuzhambu Base (Tempering)
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A tangy and aromatic South Indian curry from Tamil Nadu, featuring fresh field beans simmered in a tamarind and coconut-based gravy. This comforting kuzhambu is the perfect accompaniment to steamed rice.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 264.91 calories per serving with 7.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy
Combine and Finish
Serve
Incorporate vegetables like drumsticks (murungakkai), brinjal (kathirikai), or yellow pumpkin (parangikai). Add them after sautéing the tomatoes and cook until tender before adding the tamarind extract.
For a lighter version, you can skip the coconut paste. The kuzhambu will be thinner and tangier. You may need to simmer it a bit longer to thicken.
This recipe works well with other beans like black-eyed peas (karamani) or double beans. Adjust cooking time as needed for the beans you choose.
For a thicker, more sambar-like consistency, add 1/4 cup of cooked and mashed toor dal along with the cooked mochai beans.
Pachai Mochai (field beans) are an excellent source of plant-based protein, essential for muscle repair, and dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
The combination of tamarind, asafoetida, and spices like fennel seeds stimulates digestive enzymes, helping to prevent bloating and indigestion. The fiber content further supports a healthy gut.
The use of coconut and gingelly (sesame) oil provides medium-chain triglycerides (MCTs) and monounsaturated fats, which are beneficial for heart health and provide sustained energy.
Spices like turmeric, garlic, and curry leaves are rich in antioxidants and have anti-inflammatory properties that help strengthen the immune system and protect the body from cellular damage.
If fresh mochai (field beans) are unavailable, you can use dried mochai. Soak them overnight, then pressure cook until tender before using. Frozen lima beans or double beans are also excellent substitutes.
Yes, it is a nutritious dish. The mochai beans are a great source of plant-based protein and dietary fiber. The spices used have various health benefits, and using traditional gingelly oil provides healthy fats. It is a well-balanced, wholesome meal when served with rice.
One serving (approximately 1 cup or 285g) of Pachai Mochai Kuzhambu contains around 250-300 calories. The exact count can vary based on the amount of oil and coconut used.
Absolutely. To make it without coconut, simply skip the grinding step. The resulting kuzhambu will be thinner and tangier, known as a 'puli kuzhambu'. You might want to simmer it a little longer to achieve the desired consistency.
Pachai Mochai Kuzhambu can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop before serving.
This usually happens if the kuzhambu is boiled vigorously after adding the coconut paste. Coconut milk and paste are sensitive to high heat. Always simmer on low heat for just 5-7 minutes after adding the coconut to prevent it from separating.