Beans are very high in protein and fiber but low in fat. They have been proven to be a major player in the fight against cancer. Beyond that, they are beneficial to those with diabetes, and help lower cholesterol. Val bean are rarely cooked at my house, this is a chetinadu style val bean gravy.

Mochakottai Kulambu / Val beans Gravy

Mochakottai Kuzhambu / Val beans Gravy
Prep time
Cook time
Total time
Serves: 2
  • Val beans / Mochakottai - ½ cup
  • Oil - ¼ cup
  • Mustard - ½ tsp
  • Fenugreek Seed - ½ tsp
  • Cumin Seed - ¼ tsp
  • Onion - 1 no
  • Garlic - 10 nos
  • Red Chili powder - 3 tsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1tsp
  • Turmeric - ¼ tsp
  • Salt - as required
  • Tamarind - 1 lemon size
To Grind:
  • Tomato - 4 nos
  • Coriander leaves - ¼ cup
  • Curry leaves - 2 strands
  1. Soak Val beans for abt 8 hrs and pressure cook for 2 whistles with water 2 cups and salt. Soak Tamarind in 2 cups of water and extract juice. chop onions and garlic. Grind the items given in to Grind Section.
  1. In a pan heat oil. When hot add mustard, fenugreek, cumin. When the mustard crackles add chopped onion and garlic and fry till onion turns brown. Add the ground paste and cook till the raw smell leaves. Add Red Chili powder, Coriander powder, Cumin powder, Turmeric and fry for 2 minutes.
  2. Add the tamarind juice and cooked Val beans and allow it to boil till the raw smell from tamarind juice leaves and oil separates.
  1. Use Sesame Oil for better taste with tamarind.

(*) Goes good with steamed white rice.