Description

Mochai Kulambu is a hearty and flavorful South Indian curry made with dried field beans (mochai). This protein-rich and comforting dish is a staple in many Tamil households, known for its unique earthy taste and thick gravy.

Ingredients

For the Mochai (Field Beans)

• 1 cup Dried Mochai (Field Beans) (soaked overnight and pressure cooked until soft)

For the Kulambu Base

• 3-4 tablespoons Sesame Oil (Gingelly Oil)
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Fenugreek Seeds
• 1 sprig Curry Leaves
• 1/4 teaspoon Asafoetida (Hing)
• 10-12 Shallots (Chinna Vengayam) (peeled and roughly chopped)
• 6-8 Garlic Cloves (peeled)
• 2 medium Tomatoes (finely chopped)
• a small lemon sized ball Tamarind (soaked in warm water and extract pulp)
• 1/2 teaspoon Turmeric Powder
• 2-3 tablespoons Sambar Powder (adjust to taste)
• 1 tablespoon Coriander Powder
• Salt (to taste)
• 2-3 cups Water (or as needed for desired consistency)

For Grinding (Optional, for thicker gravy)

• 2-3 tablespoons Fresh Coconut (grated)
• 1/2 teaspoon Cumin Seeds

Instructions

1. Soak the dried mochai (field beans) overnight or for at least 8 hours. Drain the water and pressure cook the soaked mochai with enough water and a pinch of salt for 3-4 whistles or until soft. Keep aside.
2. Heat sesame oil in a heavy-bottomed pan or pot. Add mustard seeds and fenugreek seeds. Let them splutter.
3. Add curry leaves and asafoetida. Saute for a few seconds.
4. Add the chopped shallots and peeled garlic cloves. Saute until the shallots turn translucent and the garlic is fragrant.
5. Add the finely chopped tomatoes and cook until they soften and turn mushy.
6. Add turmeric powder, sambar powder, and coriander powder. Saute the masalas for a minute on low heat to cook out the raw flavor.
7. Extract tamarind pulp by soaking the tamarind in warm water and squeezing. Strain the pulp and add it to the pan. Add 2-3 cups of water (or more depending on desired consistency) and salt to taste. Mix well.
8. Bring the kulambu mixture to a boil. Reduce heat and let it simmer for 10-15 minutes, allowing the flavors to meld and the raw smell of tamarind to disappear.
9. Add the cooked mochai (field beans) to the simmering kulambu. Mix gently and let it cook for another 5-7 minutes, allowing the beans to absorb the flavors.
10. (Optional step for thicker gravy) If using, grind the fresh coconut and cumin seeds with a little water into a smooth paste. Add this paste to the kulambu and mix well. Cook for another 2-3 minutes until the coconut paste is incorporated.
11. Check the seasoning and adjust salt if needed. The kulambu should be thick and fragrant. Turn off the heat.
12. Serve hot with rice or rotis.