Mochakottai Kuzhambu / Val beans Gravy

Mochakottai Kuzhambu / Val Beans Gravy

Recipe Details

Allow an additional 8 hours for soaking the dried mochakottai.

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Ingredients

Main Ingredients

• Val beans / Mochakottai / Field beans – 1/2 cup, dried
• Water – 2 cups, for cooking the beans
• Oil – 1/4 cup
• Mustard seeds – 1/2 tsp
• Fenugreek seeds – 1/2 tsp
• Cumin seeds – 1/4 tsp
• Onion – 1, chopped
• Garlic – 10 cloves, chopped
• Red chili powder – 3 tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt – to taste
• Tamarind – 1 lemon-sized ball
• Water – 2 cups, for preparing the tamarind extract

To Grind

• Tomatoes – 4
• Coriander leaves – 1/4 cup
• Curry leaves – 2 sprigs

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Preparation

1. Rinse the dried mochakottai and soak them in enough water for about 8 hours or overnight.
2. Drain the soaked beans and transfer them to a pressure cooker with 2 cups water and a little salt.
3. Pressure cook for about 2 whistles, or until the beans are fully tender. Cooking time may vary depending on the beans.
4. Soak the tamarind in 2 cups warm water, squeeze well, and strain to prepare the tamarind extract.
5. Chop the onion and garlic.
6. Grind the tomatoes, coriander leaves, and curry leaves into a smooth paste. Keep aside.

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Cooking Instructions

1. Heat the oil in a wide, heavy-bottomed pan over medium heat.
2. Add the mustard seeds, fenugreek seeds, and cumin seeds.
3. When the mustard seeds begin to splutter, add the chopped onion and garlic.
4. Sauté until the onion becomes well cooked and lightly browned.
5. Add the prepared tomato-coriander-curry leaf paste.
6. Cook until the raw tomato aroma disappears and the mixture begins to thicken.
7. Add the red chili powder, coriander powder, cumin powder, and turmeric powder.
8. Fry for about 2 minutes over medium-low heat, stirring so the spices do not burn.
9. Pour in the prepared tamarind extract.
10. Add the cooked mochakottai along with salt as needed.
11. Bring the kuzhambu to a boil, then reduce the heat and simmer until the raw tamarind flavor mellows and the gravy thickens.
12. Continue cooking until the beans absorb the masala and a little oil begins to separate around the edges.
13. Taste and adjust the salt if needed, then remove from the heat.

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Tips

Soak the Beans: Soaking dried mochakottai overnight helps them cook more evenly and become tender.

Cook Until Tender: Make sure the beans are fully cooked before adding them to the tamarind gravy. Older dried beans may take longer than 2 whistles.

Sesame Oil: Sesame oil can be used in place of regular oil for a more traditional flavor that pairs especially well with tamarind-based kuzhambu.

Fenugreek: Fry the fenugreek seeds only briefly. If they become too dark, they can give the gravy a bitter taste.

Spice Level: The original recipe uses 3 teaspoons red chili powder, so this can be quite spicy. Reduce it according to your preference.

Gravy Consistency: Simmer uncovered for a thicker kuzhambu or add a little hot water if you prefer a looser gravy.

Serving Suggestion

Serve Mochakottai Kuzhambu hot with steamed white rice. Appalam, vadam, or a simple vegetable poriyal makes a good accompaniment.