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.
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 tsp of asafoetida while tempering and a pinch while cooking mochai.
Mochakottai kuzhambu recipe
Equipments (Amazon Affiliate links)
- Kal chatti
Ingredients
- ½ cup Mochai kottai dried
- 1 tbsp Tamarind
- ¼ cup Shallots/small onions
- 1 Garlic whole bulb
- 1 tbsp Sambar powder
- 1 tsp Kashmiri chilli powder optional
- ½ tsp Jaggery
- ¼ tsp Turmeric
- Salt – As needed
- 4 Curry leaves
To Temper
- ¼ tsp Fenugreek seeds
- ½ tsp Mustard
- ½ tsp Toor dal Thuvaram paruppu
- ½ tsp Urad dal Ulutham paruppu
- 1 tsp Cumin seeds
- 1 tbsp Sesame oil
- 1 sprig curry leaves
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 tsp of rice flour in 1 tbsp water and mix to the boiling kuzhambu.
Mochakottai kuzhambu Method:
- Soak tamarind, by soaking it in hot water for atleast ½ hour.
- Dry roast the mochai till the skin starts turning brown, till nice aroma rises. (If you want to soak and make, soak overnight).
- Pressure cook for 4-5 whistles, keep aside.
- Extract tamarind juice, making total 2 cups.
- 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.
- Fry until nice golden in colour and aromatic. Then add the tamarind extract.
- Tip in turmeric, sambar powder, salt, Kashmiri chilli powder (if desired) and add the pressure cooked Mocha kottai, bring it to boil.
- 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.
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!!!!!!!
Thanks a lot for those lovely words!Very encouraging!
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!
Wow something new to me. Looks yummy.
yeah, i also like mochai kottai for it’s buttery texture. i will try this recipe using lima beans 🙂 kozhambu looks great.
Eyecatching pics Raks…i love mochai kuzhambu, my mom’s fav n now its my family’s fav..Looks really delicious…
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.
Roasting legume is a good idea, kozhambu looks tempting. I got tempted looking at pumpkin curry and got inspired to cook some 🙂
Wow…This kulambu looks great!!Pics are fantastic!!
sounds good..will try it during this weekend..
what a delicious meal. lovely pic
pics look awesome. i saw these dried mochai in mustafa last week but didnt buy cuz already our bags were too heavy 😀
Grt Grt Grt pics Raks..I adore you..:)
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.
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..
I love mochai kuzhambu, I have it on my uncle’s place.but i never tried.Your kuzhambu looks yum.Pic r amazing!
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,
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?
Lovely pictures of the Mochai kottai kozhambu. In my hostel, they used to serve this kozhambu atleast once in two weeks.
It looks yummy!
I dont’ know if i get this legume here, should find out as the curry looks so yummy delicious.
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! 🙂
It’s a new dish to me…looks great Raji!
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 🙂
Delicious !! pic looks very inviting!!
chakali
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?
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.
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.
Nice click dear..Looks delicious 🙂
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!
this is my favorite,raji. love it..looks so yummy. nice click.
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.
lovely!!! the first picture is awesome… the dish sounds delicious
Wow thats a great looking curry.
grt pics and recipe. I have not made this and will surely try now:-)
Mochaikottai is my favorite :)kolumbu is so tempting and yummy
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!
Wow, tempting pic. Have never tried roasting a legume and then adding it to a dish. Looks very delicious.
Kuzhambu looks inviting! So at what time you want me to be there for lunch dear?
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.
I love mochai! Your kozhambu looks gorgeous. I didnt know that you have to roast it before cooking, I learnt something 🙂
same pinch this was my yesterday kulambu… love it and drooling here raji. nice pic.
Lovely photos! Such a pity we dont get mochai all over the globe! Have been yearning for this for a while now!!
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.
Beautiful pictures raji..thanks for the entry!
Oh my gosh, that first photograph almost had me reaching out to touch my screen.
A very new kind of recipe Looks so tempting as if I can almost touch it. Thanks for sharing it.
Soma(www.ecurry.com)
Hey lovely entry. Kuzhambu looks yummy. Nice pic. I really admire them 🙂
what’s the hindi name for these beans? looks very appetizing, Rice and beans is a fulfilling meal.
Yasmeen,
I think Val beans….or lablab beans…not sure dear…:)
Looks delicious!! Great pics too:)
Looks delcious.
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
Hi Rajini,
Hindi – Val dal / English – Hyacinth bean or field bean 🙂
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.
can we use double beans instead of mochai.
Sure,try and see Madhavi!
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 ….
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 ….
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.
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
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!
hi Raji,
I live in Simei too..Would definitely like to meet you in person..
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…:)
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.
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.
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.
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.
Hi raji
The speciality of you and your blog is Presenting.Ur pictures are super…….
i cant resist myself without trying immediately….
thanks raji..
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
can we try the same recipe wt green mochais??
can we try the same recipe with green mochai???
Luks awesome… Slurp slurp…
hi i tried this one, but i didn't get a thick consistency. 🙁
I tried this with lima beans today… It came out deliciously well!!! Ur measurements are perfect!!!! 🙂
another question too… you said garlic-whole.. you meant the whole pod, right ?
Hi raks, yummy recipe.. a quick question.. can i make this with fresh green mocha rather than the dried ones. Please reply 🙂
I think it's called papdi lilva ……
You can try, but dried mochai when roasted lends a great flavor in this kuzhambu. So try both version and see the difference.
Around 12 flakes
hi nice dish today i m going to prepare can u tell me which sambhar powder u use
I used homemade sambar powder pls check my recipe index for link
If ever I get to visit Singapore, it is my sincere hope that somehow I will get to eat a meal you have prepared.
Can I use the fresh mochai kottai for this recipe?
I have not tried but yes you can. Dried and roasted are more flavourful 🙂