Pachai Mochai Kuzhambu

1. 1
   prep · ~15 min

   Soak the tamarind and prep the beans.

   1.Soak 1 tbsp tamarind pulp in 0.5 cup warm water for 15 minutes. Squeeze and strain the pulp to extract tamarind juice. Set aside.

   2.Rinse the shelled field beans under cold water and drain.

   TIPFresh field beans cook quickly. If using dried mochai, soak them overnight and increase the pressure cooking time.
2. 2
   pressure cook · ~10 min

   Pressure cook the field beans.

   1.Add the rinsed field beans to a pressure cooker with 1 cup water and a tiny pinch of salt.

   2.Close the lid and cook on medium heat for 3 whistles.

   3.Let the pressure release naturally. The beans should be soft but hold their shape.

   TIPDon't discard the cooking water from the beans — it adds deep flavour to the gravy.
3. 3
   mix · ~1 min

   Blend the coconut with spices to a smooth paste.

   1.In a small blender, add the grated fresh coconut and 2 tbsp water.

   2.Blend until you get a very smooth, thick paste. Scrape down the sides if needed.
4. 4
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tsp oil in a heavy-bottomed pan over medium heat until shimmering.

   2.Add 1 tsp mustard seeds and let them splutter completely.

   3.Add 1 tsp cumin seeds, 2 dried red chillies, 10 curry leaves, and 1 pinch of asafoetida. Fry until fragrant, about 30 seconds.
5. 5
   saute · ~8 min

   Build the aromatic base.

   1.Add the chopped onion, chopped garlic cloves, and slit green chillies to the pan.

   2.Sauté until the onions turn translucent and soft (3-4 minutes).

   3.Add the chopped tomatoes and cook until they turn mushy and oil begins to separate (4-5 minutes).

   4.Stir in turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 30 seconds until the raw smell disappears.
6. 6
   simmer · ~10 min

   Add the beans and simmer with tamarind.

   1.Pour in the tamarind extract and let it bubble for 2 minutes to reduce the raw sourness.

   2.Add the cooked field beans along with their reserved cooking water.

   3.Pour in 1 additional cup of water to adjust consistency. Stir in the remaining salt.

   4.Bring to a gentle simmer and cook uncovered on low-medium heat for 8-10 minutes, letting the gravy thicken slightly.

   TIPThe kuzhambu should be slightly thin — it will thicken as it cools. Don't boil it down too much.
7. 7
   mix · ~2 min

   Stir in the coconut paste and finish.

   1.Lower the heat and gently stir the blended coconut paste into the simmering kuzhambu.

   2.Let it warm through for exactly 2 minutes — do not let it boil vigorously after adding coconut or the gravy may split.

   3.Turn off the heat. Taste and adjust salt if needed.
8. 8
   garnish · ~10 min

   Garnish with coriander leaves and rest.

   1.Sprinkle the chopped fresh coriander leaves on top.

   2.Let the kuzhambu rest for 10 minutes before serving to allow the flavours to meld.

   TIPThis curry always tastes deeper and richer after a short rest, and it's even better the next day.

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