Mmochai kuzhambu is a traditional recipe from the land of Chettinadu/ karaikudi. Mochai / lima beans cooked in tamarind gravy with freshly ground spices.
Recipe Tags
Veg
Everyday
Tamil Nadu
Side Dishes
Ingredients Serving: 4
Mochai Kottai / Lima beans – 1 cup
Shallots / Chinna Vengayam – 10 nos
Garlic – 6 pods
Onion – 1 no
Tomato – 1 no
Tamarind paste – 1 tsp
Kuzhambu powder / Sambar powder – 3 tsp
Asafoetida – 1/4 tsp
Mustard seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Red Chillies – 1 no
Curry leaves - 1 sprig
Gingelley Oil – 2 tbsp
Salt - 1 tsp or as reqd
Fennel seeds – 1/2 tsp
Cumin seeds – 1 tsp
Pepper corns – 1 tsp
Coriander seeds – 1 tbsp
Garlic – 2 pods
Dry Red Chillies – 3 nos
Instructions
Grind the ingredients from fennel till red chillies to a smooth paste by adding couple of tablespoons of water and set aside.
Soak the bean over night in enough water, next day discard the water and pressure cook the bean with a teaspoon of salt, 2 cups water for 5 whistles. Once pressure is down discard the water and use the bean.
Heat oil in a kadai, add mustard seeds let it splutter add curry leaves, red chilli, fenugreek seeds saute well then add onion, garlic and shallots saute well.
Add tomatoes mix well and cook till it softens add 2 cups water, tamarind paste, salt and let this boil for 4 mins.
Now add the ground paste, asafoetida, kuzhambu powder and boiled mochai kottai and let this boil for approx 10 mins or until the gravy thickens.
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Grind the ingredients from fennel till red chillies to a smooth paste by adding couple of tablespoons of water and set aside.
Soak the bean over night in enough water, next day discard the water and pressure cook the bean with a teaspoon of salt, 2 cups water for 5 whistles. Once pressure is down discard the water and use the bean.
Heat oil in a kadai, add mustard seeds let it splutter add curry leaves, red chilli, fenugreek seeds saute well then add onion, garlic and shallots saute well.
Add tomatoes mix well and cook till it softens add 2 cups water, tamarind paste, salt and let this boil for 4 mins.
Now add the ground paste, asafoetida, kuzhambu powder and boiled mochai kottai and let this boil for approx 10 mins or until the gravy thickens.
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