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    Home » Recipes » Lunch

    Mochakottai kuzhambu recipe, Mochai kulambu

    January 29, 2009 by Raks Anand 84 Comments / Jump to Recipe

    Mochakottai-kuzhambu

    Mochakottai kuzhambu, mochai kuzhambu is a flavorful south Indian tangy tamarind based gravy. Full video, step by step photos.

    Mochakottai also known as field beans in dried form is added to kuzhambu that is tangy and spicy. If you ask me, I would say this mochakottai kuzhambu is the most flavorful in kuzhambu varieties...

    After I started cooking, in these 4 years, I would have made this one hardly 2 times. But when recently my MIL visited here to Singapore, she bought so many dried legumes from the food world supermarket, like karamani, double beans, white soya beans. These are so handy and comes in smaller packs rather than in 1 kg packs here in Mustafa.

    Mochakottai-kuzhambu

    So she also got these dried mochai. When I made this kuzhambu this time, I liked it so much. I was asking myself, why I was not making this one often. Especially, rather than soaking overnight, roasting it nicely and making kuzhambu, sure gives a lots of flavor!
    Check my other kuzhambu varieties too.

    Why this mochai kuzhambu recipe is best?

    Roasting the mochai! I learnt this from my mom and always love to take a couple of mins to roast it to make it double the flavor. You can adapt soaking overnight method too, but I love this flavor a lot. And you can make it instantly, even if you forgot soaking. Perfect for people like me!

    Variations

    Since mochai is known for it's gastric properties, you may experience some gastric trouble. So it is important to add lots of garlic along. But if you want the no onion no garlic way, you can skip those and add ¼ teaspoon of asafoetida while tempering and a pinch while cooking mochai.

    Recipe card

    Mochakottai-kuzhambu
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    5 from 2 votes

    Mochakottai kuzhambu recipe

    Learn how to make mochakottai kuzhambu or mochai kuzhambu. Tangy, spicy and flavourful, this method involves no soaking and just roast the mochai and prepare kuzhambu.
    Course Side Dish
    Cuisine Indian, South Indian
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings 4

    Equipments (Amazon Affiliate links)

    • Kal chatti
    Cup measurements

    Ingredients

    • ½ cup Mochai kottai dried
    • 1 tablespoon Tamarind
    • ¼ cup Shallots/small onions
    • 1 Garlic whole bulb
    • 1 tablespoon Sambar powder
    • 1 tsp Kashmiri chilli powder optional
    • ½ teaspoon Jaggery
    • ¼ teaspoon Turmeric
    • Salt
    • 4 Curry leaves

    To Temper

    • ¼ teaspoon Fenugreek seeds
    • ½ teaspoon Mustard
    • ½ teaspoon Toor dal Thuvaram paruppu
    • ½ teaspoon Urad dal Ulutham paruppu
    • 1 teaspoon Cumin seeds
    • 1 tablespoon Sesame oil
    • 1 sprig curry leaves
    Prevent your screen from going dark

    Instructions

    • Soak tamarind in hot water for for 30 mins.
    • Take a small pressure cooker.
    • Dry roast the mochai till the skin starts turning brown, till nice aroma rises. (If you want to soak and make, soak overnight).
    • Add 2 cups water. Pressure cook for 4-5 whistles, keep aside.
    • Extract tamarind juice from tamarind, Total 2 cups tamarind juice.
    • Peel garlic, onion and if you want to chop, chop it or you can add whole also (both).
    • Heat kadai with oil and temper it with the items given under the To Temper table.
    • Add the curry leaves,followed by garlic and fry for a minute and then add onion and fry till golden brown.
    • Then add the tamarind extract, turmeric, sambar powder, salt, Kashmiri chilli powder (if desired) and bring it to boil.
    • Add the pressure cooked Mochai kottai and along with the water and allow it to boil for atleast 12-15 mins. (Add water if necessary).
    • When the kuzhambu gets thick enough and the mochai gets well cooked in it,transfer to the serving bowl.

    Video

    Notes

    • Make sure to boil with more water for mochai to get cooked soft in the kuzhambu and blends with the taste.
    • Roast the mochai well until it pops, first in high flame for a minute then, medium to low flame, so that it starts to slightly pop (crack open). This way, mochai gets cooked soon as well as it will be very fragrant.
    • If you do not have sambar powder, you can use store bought one. 
    • Even after boiling for 12 - 15 mins, the kuzhambu is thin, then you can dissolve ½ teaspoon of rice flour in 1 tablespoon water and mix to the boiling kuzhambu.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Mochakottai kuzhambu Method:

    1. Soak tamarind, by soaking it in hot water for atleast ½ hour.
    2. Dry roast the mochai till the skin starts turning brown, till nice aroma rises. (If you want to soak and make, soak overnight).
      soak tamarind
    3. Pressure cook for 4-5 whistles, keep aside.
      Mochai kuzhambu
    4. Extract tamarind juice, making total 2 cups.
      step1-tamarind
    5. Peel garlic, onion and if u want to chop, chop it or you can add whole also (both). Heat kadai with oil and temper it with the items given under the To Temper table. Add curry leaves, followed by garlic, onion.
      step5-temper
    6. Fry until nice golden in colour and aromatic. Then add the tamarind extract.
    7. Tip in turmeric, sambar powder, salt, Kashmiri chilli powder (if desired) and add the pressure cooked Mocha kottai, bring it to boil.
      step7-boil
    8. Add enough water and allow it to boil for atleast 12-15 mins.(Add water if necessary). When the kuzhambu gets thick enough and the mochai gets well cooked in it, transfer to the serving bowl.

    Serve with Rice and accompaniment of your choice! I usually pair it with kootu or mild poriyals.

    Mochai kulambu

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    Reader Interactions

    Comments

    1. sangeetaskitchen

      January 29, 2009 at 5:56 am

      Raji i must say u have great talent in photography, it makes me feel as if the food is near me and i can eat it.

      Your blog is the best!!!!!!!

      Reply
    2. RAKS KITCHEN

      January 29, 2009 at 5:57 am

      Thanks a lot for those lovely words!Very encouraging!

      Reply
    3. Dershana

      January 29, 2009 at 6:04 am

      Mocha kottai is indeed a very flavoursome ingredient. I used to love podding them for my grandma when I was little 🙂 Your curry and the pictures look fantastic!

      Reply
    4. Kitchen Flavours

      January 29, 2009 at 6:20 am

      Wow something new to me. Looks yummy.

      Reply
    5. Mahimaa's kitchen

      January 29, 2009 at 6:29 am

      yeah, i also like mochai kottai for it's buttery texture. i will try this recipe using lima beans 🙂 kozhambu looks great.

      Reply
    6. Priya

      January 29, 2009 at 6:47 am

      Eyecatching pics Raks...i love mochai kuzhambu, my mom's fav n now its my family's fav..Looks really delicious...

      Reply
    7. jeyashrisuresh

      January 29, 2009 at 6:56 am

      thanks for reminding me also. we make it during the season when the greeen mochaiis available in the market. i never bought the dry mochai. The same i will make with black kondakadalai.And as ususal perfect click.wow.tempting .planned my luch for this weekend.

      Reply
    8. LG

      January 29, 2009 at 6:57 am

      Roasting legume is a good idea, kozhambu looks tempting. I got tempted looking at pumpkin curry and got inspired to cook some 🙂

      Reply
    9. Chitra

      January 29, 2009 at 7:15 am

      Wow...This kulambu looks great!!Pics are fantastic!!

      Reply
    10. sowmya

      January 29, 2009 at 7:30 am

      sounds good..will try it during this weekend..

      Reply
    11. DEESHA

      January 29, 2009 at 7:32 am

      what a delicious meal. lovely pic

      Reply
    12. Nags

      January 29, 2009 at 7:37 am

      pics look awesome. i saw these dried mochai in mustafa last week but didnt buy cuz already our bags were too heavy 😀

      Reply
    13. Varsha Vipins

      January 29, 2009 at 7:38 am

      Grt Grt Grt pics Raks..I adore you..:)

      Reply
    14. Vij

      January 29, 2009 at 8:17 am

      Looks so lovely! know wat I was thinkin abou this kozhambhu for the past 2 days n wanted to cook it in the weekend. Now u have made me crave for it more. Guess i need to make it by tom. 🙂

      Lovely clicks. Gr8 post.

      Reply
    15. sriharivatsan

      January 29, 2009 at 8:21 am

      First time here, i think. Your clicks are awesome and from the picture itself I can guess how the food will be...Mochakottai kuzhambu looks fabulous and tempting..

      Reply
    16. Jaishree

      January 29, 2009 at 9:48 am

      I love mochai kuzhambu, I have it on my uncle's place.but i never tried.Your kuzhambu looks yum.Pic r amazing!

      Reply
    17. jayasri

      January 29, 2009 at 10:18 am

      hi Raji,
      you are an awesome photographer,that is what first came to my mind, Oh, I know, i love mochakottai(avarekkai)one of favourites, i used to cook so many dishes out of it, I do not get them here must try this time in the asian shop. The photos are mouth watering, amazing photography, teach me how u do it. well, u were absolutely teasing me right? about my photos!!!!!!!!!, keep it up,

      Reply
    18. RAKS KITCHEN

      January 29, 2009 at 11:20 am

      Jayasri,
      Thank you for your appreciation!
      But everybody have something to learn in each and everything,only enthusiasm is what you want to learn.... I am also an amateur in photography...i mean it!!See my photos in older posts,just now I am improving seeing the other blogger,who definitely have skills!
      And i was certainly not teasing,no way! Everybody have their own style and u have your own,right?

      Reply
    19. Akal's Saappadu

      January 29, 2009 at 11:54 am

      Lovely pictures of the Mochai kottai kozhambu. In my hostel, they used to serve this kozhambu atleast once in two weeks.
      It looks yummy!

      Reply
    20. Happy cook

      January 29, 2009 at 1:01 pm

      I dont' know if i get this legume here, should find out as the curry looks so yummy delicious.

      Reply
    21. Asha

      January 29, 2009 at 1:14 pm

      I would give an arm and a leg to get fresh Mochai or fieldbeans, I love them so much. Photos look fab, girl, mouthwatering. I do have dry beans, will try this! 🙂

      Reply
    22. Daily Meals

      January 29, 2009 at 2:25 pm

      It's a new dish to me...looks great Raji!

      Reply
    23. Gita's Kitchen

      January 29, 2009 at 2:45 pm

      I too love mochakottai kuzambu, I sued to soak them and prepare, dry roasting and then cooking is very new to me, they look delicious 🙂

      Reply
    24. Vaidehi

      January 29, 2009 at 2:55 pm

      Delicious !! pic looks very inviting!!

      chakali

      Reply
    25. Vaishali

      January 29, 2009 at 3:14 pm

      Hi Raji, I cook a lot of south Indian food because of my Tamil hubby, but I must say that the idea of using whole beans in a kuszhambu is a new one to me, and I love it. I am not sure which beans these are, though: they look a little bit like vaal, as we Maharashtrians call them, but I could be wrong.
      I'm guessing I could make this with another kind of bean, like small white beans or even rajma? What do you think?

      Reply
    26. Laavanya

      January 29, 2009 at 3:32 pm

      I'm a big fan of mochakottai kuzhambu too.. i see your recipe has no coconu.. different from mine. Must try sometime. Looks awesome raks.

      Reply
    27. Cham

      January 29, 2009 at 5:09 pm

      Mochai kuzham is my fav but somehow I love NV version the most. Here we find the smaller mochai which tends to be bitter taste. I make with brinj and drumstick the kuzhamb, looks pretty delicous with plain rice.

      Reply
    28. Pavithra Kodical

      January 29, 2009 at 6:42 pm

      Nice click dear..Looks delicious 🙂

      Reply
    29. Sujatha

      January 29, 2009 at 7:07 pm

      awesome Mochai Kuzhambu, Raji! My favorite too.. I was going thru your recipe for Maida dosai and Poosanikkai rasavangi! They look delicious and mouthwatering.. especially I have an eye on your poosanikkai rasavangi.. Will have to try that soon.. 🙂

      BTW, thanks for leaving such nice words in my blog!

      Reply
    30. Vibaas

      January 29, 2009 at 10:59 pm

      this is my favorite,raji. love it..looks so yummy. nice click.

      Reply
    31. anudivya

      January 29, 2009 at 11:21 pm

      Oh! I soooooooo miss it! I am going get some mochakottais this weekend. I used to love it, and somehow it got lost with all the other dishes and cooking. Pic is too good.

      Reply
    32. Ramya's Mane Adige

      January 30, 2009 at 2:19 am

      lovely!!! the first picture is awesome... the dish sounds delicious

      Reply
    33. n33ma

      January 30, 2009 at 5:13 am

      Wow thats a great looking curry.

      Reply
    34. Shreya

      January 30, 2009 at 11:58 am

      grt pics and recipe. I have not made this and will surely try now:-)

      Reply
    35. Ramya Bala

      January 30, 2009 at 2:55 pm

      Mochaikottai is my favorite :)kolumbu is so tempting and yummy

      Reply
    36. Malar Gandhi

      January 30, 2009 at 4:47 pm

      Wooo, looks spicy and inviting dear. Love mochai kuzhambu so much. Same like you...miss all those dry legumes here, poor me!:( The pictures are fantastic!

      Reply
    37. Maya

      January 30, 2009 at 8:39 pm

      Wow, tempting pic. Have never tried roasting a legume and then adding it to a dish. Looks very delicious.

      Reply
    38. AnuSriram

      January 30, 2009 at 8:57 pm

      Kuzhambu looks inviting! So at what time you want me to be there for lunch dear?

      Reply
    39. Nithya Praveen

      January 31, 2009 at 2:20 am

      Wow..looks awesome.I use Mochakottai for making the kozhambu on Thiruvadirai.It is served with Kali which is sumtng like a sweet rice.The picture is wonderful.

      Reply
    40. veggie belly

      January 31, 2009 at 4:02 am

      I love mochai! Your kozhambu looks gorgeous. I didnt know that you have to roast it before cooking, I learnt something 🙂

      Reply
    41. Adlak's tiny world

      January 31, 2009 at 4:12 pm

      same pinch this was my yesterday kulambu... love it and drooling here raji. nice pic.

      Reply
    42. Dibs

      February 01, 2009 at 9:29 am

      Lovely photos! Such a pity we dont get mochai all over the globe! Have been yearning for this for a while now!!

      Reply
    43. vidhas

      February 01, 2009 at 12:33 pm

      I love this kolambhu. I used to soak overnight , i will follow your idea. I used to combine with brinjal. lovely pictures. Awesome click. Photos are so tempting.

      Reply
    44. Srivalli

      February 01, 2009 at 4:52 pm

      Beautiful pictures raji..thanks for the entry!

      Reply
    45. Cynthia

      February 01, 2009 at 10:19 pm

      Oh my gosh, that first photograph almost had me reaching out to touch my screen.

      Reply
    46. soma

      February 02, 2009 at 12:16 am

      A very new kind of recipe Looks so tempting as if I can almost touch it. Thanks for sharing it.
      Soma(www.ecurry.com)

      Reply
    47. Rathna

      February 02, 2009 at 3:52 am

      Hey lovely entry. Kuzhambu looks yummy. Nice pic. I really admire them 🙂

      Reply
    48. Yasmeen

      February 03, 2009 at 5:35 pm

      what's the hindi name for these beans? looks very appetizing, Rice and beans is a fulfilling meal.

      Reply
    49. RAKS KITCHEN

      February 04, 2009 at 4:04 pm

      Yasmeen,
      I think Val beans....or lablab beans...not sure dear...:)

      Reply
    50. Sunshinemom

      February 11, 2009 at 3:05 am

      Looks delicious!! Great pics too:)

      Reply
    51. Rajee

      February 14, 2009 at 10:09 am

      Looks delcious.

      Reply
    52. Rajini Kokati

      September 15, 2009 at 4:06 am

      Hi, I really liked your mocchai recipe. I'd like to know what they call it in the US Indian Stores either in Hindi or English. I know in Telugu they call it Annumulu. Thanks, Rajini

      Reply
    53. RAKS KITCHEN

      September 15, 2009 at 11:39 am

      Hi Rajini,
      Hindi - Val dal / English - Hyacinth bean or field bean 🙂

      Reply
    54. justvisit

      November 05, 2009 at 2:25 am

      Hey you are doing a great job here.I tried your recepie and liked it.Your blog really inspired me to start one of my own.For a variation of the same dish with a tangy taste visit
      my blog at
      queencook.wordpress.com.

      good luck.

      Reply
    55. madhavi

      December 10, 2009 at 4:35 am

      can we use double beans instead of mochai.

      Reply
    56. RAKS KITCHEN

      December 10, 2009 at 4:38 am

      Sure,try and see Madhavi!

      Reply
    57. dhalphena

      January 29, 2010 at 4:40 pm

      hi ..this is my first time i am leaving a comment ..but i have tried many of ur recipes ,and all seem to be fantastic...i am keen on trying out this kolamnbhu ....thanks a bunch ....

      Reply
    58. dhalphena

      January 29, 2010 at 4:40 pm

      hi ..this is my first time i am leaving a comment ..but i have tried many of ur recipes ,and all seem to be fantastic...i am keen on trying out this kolamnbhu ....thanks a bunch ....

      Reply
    59. PranisKitchen

      May 02, 2010 at 3:56 am

      i was searching about this beans finally ended up in your blog..nice mochakottai kuzhambu..what's this in english ..
      really delicious one yarr..loved the presentation..thanks for sharing.

      Reply
    60. Shankari

      May 02, 2010 at 3:56 am

      Hi Raks,

      I love mochai and with Sambhar powder I think u hv simplied it I will surely try it out.. u know my Mother-in-law makes tasty mochai kuzhambhu but 5 months back she has expired [I didn't learn from her] will let u know the result

      Shankari

      Reply
    61. RAKS KITCHEN

      May 23, 2010 at 1:14 am

      Thank you dhalphena, for taking time and leaving feedback here,it means a lot to me! Shankari and pranithanks a lot! I am very gald u like this!

      Reply
    62. Sailaja

      March 15, 2011 at 9:12 am

      hi Raji,

      I live in Simei too..Would definitely like to meet you in person..

      Reply
    63. RAKS KITCHEN

      March 15, 2011 at 9:14 am

      Hi sailaja,
      I live in Pasir ris now,need to update in the profile 🙂 anyway do mail me we shall meet up some time,we are near by only anyway...:)

      Reply
    64. Varsha

      July 15, 2011 at 10:26 pm

      Hello Rak's,

      Came across your blog while surfing for mooli paratha recipe but I liked your posts so much that I ended up reading other recipes too, especially kuzhambu. I've heard about these dishes and now that I have the recipe, i'll give it a try.

      Reply
    65. Banu

      January 18, 2012 at 5:48 am

      Nice recipe.Just a question.We need to dry roast mochakottai & soak it overnight or can pressure cook it directly after dry roasting.Thanks in advance.

      Reply
    66. Banu

      January 18, 2012 at 5:48 am

      Nice recipe.Just a question.We need to dry roast mochakottai and soak it overnight or can cook immediatly after dry roasting.Thanks in advance.

      Reply
    67. RAKS KITCHEN

      January 18, 2012 at 5:55 am

      You need not soak compulsory, just make sure you pressure cook until soft and let it boil until soft. But soaking can also be done. For that you don't even have to roast. Just soak overnight.

      Reply
    68. Ravi Kiran

      October 04, 2012 at 6:02 am

      Hi raji
      The speciality of you and your blog is Presenting.Ur pictures are super.......
      i cant resist myself without trying immediately....
      thanks raji..

      Reply
    69. Malai R

      May 10, 2013 at 3:47 am

      Hi Raji,

      I just started following your recipes and it is nice that you have proper illustrations for each and every step. It would be nice if you can add the poli recipe. Looking forward to it.

      Thanks.

      Annamalai

      Reply
    70. GIVEreYOU

      December 17, 2013 at 10:47 am

      can we try the same recipe wt green mochais??

      Reply
    71. GIVEreYOU

      December 19, 2013 at 11:05 am

      can we try the same recipe with green mochai???

      Reply
    72. deepika ramachandran

      April 29, 2014 at 5:17 am

      Luks awesome... Slurp slurp...

      Reply
    73. Sathya Karthikeyan

      May 25, 2014 at 8:39 am

      hi i tried this one, but i didn't get a thick consistency. 🙁

      Reply
    74. Yagna Dheepika

      July 07, 2014 at 8:04 am

      I tried this with lima beans today... It came out deliciously well!!! Ur measurements are perfect!!!! 🙂

      Reply
    75. kuttygayu

      April 24, 2015 at 4:01 am

      another question too... you said garlic-whole.. you meant the whole pod, right ?

      Reply
    76. kuttygayu

      April 24, 2015 at 4:01 am

      Hi raks, yummy recipe.. a quick question.. can i make this with fresh green mocha rather than the dried ones. Please reply 🙂

      Reply
    77. kuttygayu

      April 24, 2015 at 4:01 am

      I think it's called papdi lilva ......

      Reply
    78. Raks anand

      April 24, 2015 at 4:05 am

      You can try, but dried mochai when roasted lends a great flavor in this kuzhambu. So try both version and see the difference.

      Reply
    79. Raks anand

      April 24, 2015 at 4:05 am

      Around 12 flakes

      Reply
    80. kavitha s

      November 14, 2015 at 10:14 am

      hi nice dish today i m going to prepare can u tell me which sambhar powder u use

      Reply
    81. Raks anand

      November 14, 2015 at 10:26 am

      I used homemade sambar powder pls check my recipe index for link

      Reply
    82. David Stratton

      February 26, 2016 at 2:44 pm

      If ever I get to visit Singapore, it is my sincere hope that somehow I will get to eat a meal you have prepared.

      Reply
    83. Malar

      January 13, 2021 at 5:00 pm

      Can I use the fresh mochai kottai for this recipe?

      Reply
      • Raks Anand

        January 14, 2021 at 2:16 pm

        I have not tried but yes you can. Dried and roasted are more flavourful 🙂

        Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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