Mochai Kulambu is a tasty spicy gravy made by cooking mochai (hyacinth beans) with tamarind extract, ground spices, onion & tomato. Mochai Kulambu is good alternate choice to regular Kuzhambu to try at home when we run dry with veggies . Mochai Kuzhambu Recipe is posted here with step by step pictures.
Mochai Kulambu is a very tasty curry made with field beans, we also call it Mochai Kara Kuzhambu.
About Mochai Kulambu
Mochai Kulambu is tangy sidedish perfect to go with rice, idli dosa etc. It does not get spoiled easily and keeps well for 2 days too.
Mocjhai Kulambu is a typical south indian dish which pairs well with steamed rice and any mild stir fry. Now dried beans variety is widely available in many departmental stores, so stock it up and use them when you want. You can use fresh beans or try this recipe with other bean too…like karamani,soya bean etc too.
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📖 Recipe Card
Mochai Kulambu
Mochai Kulambu is a tasty spicy gravy made by cooking mochai (hyacinth beans) with tamarind extract, ground spices, onion & tomato. Mochai Kulambu is good alternate choice to regular Kuzhambu to try at home when we run dry with veggies . Mochai Kuzhambu Recipe posted here with step by step pictures.
Servings2
Ingredients
- 3/4 cup dried mochai / field beans
- a lemon sized ball tamarind when diluted comes to 1/4 cup
- 1 teaspoon red chilli powder
- 2 teaspoon coriander powder
- salt to taste
To saute and grind :
- 1 teaspoon oil
- 1/4 cup small onion
- 1 and 1/2 tomato
- 5 cloves garlic
- 1 teaspoon coriander seeds
- 1/4 cup coconut tightly packed
- 1 teaspoon fennel seeds
To Temper:
- 1 tablespoon oil
- 1 teaspoon mustard
- 1/2 teaspoon urad dal
- 1/4 teaspoon fenugreek
- a generous pinch hing
- few curry leaves torn into pieces
- 8 small onion
- 1/2 tomato
- 4 cloves garlic
Instructions
- Dry roast the bean for few mins(optional , I didnt do it this time) and soak it in water overnight or for atleast for 8 hrs.
- Soak the tamarind in warm water and extract thick pulp.
- Pressure cook beans for 5-6 whistles or until soft. Set aside.
- In a kadai heat oil – saute the ingredients listed under ‘to saute and grind’ and grind it along with coconut and fennel seeds.
- Grind it to a fine paste,Set aside.
- In a kadai heat oil – add the ingredients listed under ‘to temper’ allow it to splutter then add onion, tomato and garlic saute till raw smell of tomatoes leave.
- Then add the cooked beans along with the water, then add tamarind pulp.
- Allow it to boil for 3mins or until raw smell of tamarind leaves.Add required salt.
- Then add the coconut paste along with red chilli,coriander powders and required salt.
- Add 1/2 cup water if the mixture is too thick.
- Allow it to boil for 5-10mins until oil separates. Boiling for little more makes the curry thick and tasty too.Switch off once you get the desired consistency.
- Serve Mochai Kulambu hot with rice, can be served with dosas and idlis too!
Notes
- You can add in other veggies along with mochai like brinjal,drumstick etc etc.You can even use fresh beans for this recipe
- Boiling for more time gives the gravy a nice flavour.
- Allow atleast 30mins sitting time for the mochai to absorb the curry well. Also this kuzhambu thickens with time so adjust and switch off accordingly.
- While tempering, you can even add cinnamon, cloves instead of mustard and urad dal.
Nutrition Facts
Mochai Kulambu
Amount Per Serving (75 g)
Calories 373
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 2008mg87%
Potassium 1152mg33%
Carbohydrates 55g18%
Fiber 14g58%
Sugar 18g20%
Protein 12g24%
Vitamin A 1724IU34%
Vitamin C 235mg285%
Calcium 210mg21%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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How to make Mochai Kolumbu
- Dry roast the bean for few mins(optional , I didnt do it this time) and soak it in water overnight or for atleast for 8 hrs.Soak the tamarind in warm water and extract thick pulp. Few readers asked me to show the quantity if tamarind so here it is for you 🙂
- Pressure cook beans for 5-6 whistles or until soft.Set aside. In a kadai heat oil – saute the ingredients listed under ‘to saute and grind’ and grind it along with coconut and fennel seeds.
- Grind it to a fine paste,Set aside. In a kadai heat oil – add the ingredients listed under ‘to temper’ allow it to splutter then add onion, tomato and garlic saute till raw smell of tomatoes leave.
- Then add the cooked beans along with the water, then add tamarind pulp. Allow it to boil for 3mins or until raw smell of tamarind leaves.Add required salt.
- Then add the coconut paste along with red chilli,coriander powders and required salt. Add 1/2 cup water if the mixture is too thick.Allow it to boil for 5-10mins until oil separates.Boiling for little more makes the curry thick and tasty too.Switch off once you get the desired consistency.
Serve hot with rice, can be served with dosas and idlis too!
Expert Tips
- You can add in other veggies along with mochai like brinjal,drumstick etc etc.You can even use fresh beans for this recipe
- Boiling for more time gives the gravy a nice flavour.
- Allow atleast 30mins sitting time for the mochai to absorb the curry well. Also this kuzhambu thickens with time so adjust and switch off accordingly.
- While tempering, you can even add cinnamon, cloves instead of mustard and urad dal.
Sangeetha M
My mom's most fav kuzhambu n it almost looks like my mom's recipe…luv ur pictorials Sharmi..too neat n inviting pics!
AparnaRajeshkumar
lovely kadai 🙂 feels so authentic 🙂 where did u get sharmi ?
SHARMILEE J
Thank you!! Its a indalium kadai , I got it from my native Karaikudi 🙂
Abi
Ada.. naanum karaikudi thaan..
AparnaRajeshkumar
pathaley theriyudhu :)romba azhaga iruku !
Srimathi Mani
Looks delicious. I used to enjoy the kozhambu made with fresh mocha.
Torviewtoronto
looks fabulous lovely presentation
Priya Suresh
Mocha kozhambu, papads with rice..i can survive for many days with it..Love it very much.
Sangeetha Nambi
Super yummy and tempting traditional kozhambu !
Sushma Madhuchandra
beautiful clicks..
rena anand
looks very tasty……yesterday only i bought the beans,going to try this recipe this week,can i add curry powder together with red chilli powder?
SHARMILEE J
You mean curry masala powder? Yes you can, but adjust red chilli and coriander powders accordingly…
rena anand
sorry for late reply,yes i mean curry masala powder.thank you sister.
BAGIRATHI DEVI
it's look very nice & tempting
Saranya Balaji
simply tasty curry..
சாருஸ்ரீராஜ்
my favourite one. love your dedication and passion towards samayal.
anr
Hi Sharmi,
Thanks, Thanks a ton for showing the amount of tamarind..:)I did not try it with Mochai, but I tried it with Drumstick and Garlic. the preparation came out very well. Thanks a lot to you…. Actually speaking (being a beginner) the amount of tamarind is the base/secret for Sambar, Rasam, or any other kulambus… Thanks again
Niti
Awesome recipe…thanx for sharing it with us. My husband loved it a lot.
Sindu Venkatesh
Sharmi I would really love to say that ur such a boon in my life… was very bad at cooking and my hubby used to complain so much.. went across ur site and started my kitchen magic… today am loved and ur recipes are being a guide to my mom and mom in law… thank u I really wish to see u if possible cos my hubby s place is coimbtore … god bless u and ur family immensly
Sindu Venkatesh
Hi mam I would say that ur such a boon in my life. I was very bad at cooking as a newly wed and my attempts to cook failed to impress and was subjected to lot of criticism. . Came forward ur blog and just started following ur recipes started making magic in my kitchen ..now being a guide to my mom and mom in law too.. god bless u and ur family..
Evelin malarvizhi
Tried today..
Seriously yummy..
Thanks
Preethi Ramesh
Hi sharmi, i am very very happy to cook. U made my life pleasant… becos of u iam cooking better and better…thanks a lot…..
SUDHA RAVISHANKAR
Hi..sharmi..yesterday only I tried ur kuzhambu recipe.i know the recipe already.but i want to prepare it in diff way.it
out v.well.my hubby nd kids liked it very much…thanks
SUDHA RAVISHANKAR
Hi Sharmi…yesterday only I tried ur kuzhambu recipe.it came out v.well.actually I know the recipe already but I want to try in a diff way.so I thought of searching in net.then I got urs.my hubby nd kids liked it v.much.thanks for the recipe..expecting more from u to share with us…bye..
Mrs Vinoth
awesome receipe sharmi…. could we replace coconut with some other ingredients… i m concerned about diabetic patients in my home….
SHARMILEE J
Just skip it and add more tomatoes
PS
Tried this today and it came out delicious! Thanks ?
Iswarya
Hey sharmi
It will be good if you can suggest how much water should we keep for 1 cup of karamani or mochai as I tried today and the whole got burnt with less water .
Sharmilee J
Add water till immersing level and may 1.5 cups to 2 cups.
Dharanie
I had always prepared Kara kulambu at home but it usually lacked that authentic taste that my mom makes.
Tried this recipe today and tada it was exactly like my mom’s mochai Kara kulambu.
Thanks Sharmi.. Love your recipes
Mel
Hi Sharmi, please let me know how much water to soak the tamarind in. I am usually very nervous about tamarind because it can swing the taste around if mess up with the quantities of tamarind and water.
Sharmilee J
1/ 3 cup to 1/2 cup water should be good
Vinny
Should the coconut and fennel also be sauted?
Sharmilee J
no added raw