Learn how to make south Indian mochai kulambu. 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 mochai kottai 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 supermaket,like karamani,double beans,white soya beans ..including these mochais…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 for overnight,roasting it nicely and making kuzhambu,sure gives a lots of flavor!
Check my Karamani kuzhambu and kondakadalai kuzhambu too.
Mochakottai kuzhambu recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 15 mins | Cook time: 25 mins | Serves: 3 | Author: Raks anand
Click here for cup measurements
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.
Ingredients
Mochai kottai (dried) – 1/2 cup
Tamarind – 1 tbsp
Shallots/small onions – 1/4 cup (after chopping)
Garlic – 1 whole
Sambar powder – 1 tbsp
Tomato(optional) – 1
Jaggery – 1/2 tsp
Turmeric – 1/2 tsp
Salt – As needed
Curry leaves – 2 sprigs
To Temper
Fenugreek seeds/vendhayam – 1/4 tsp
Mustard – 1/2 tsp
Toor dal – 1 tsp
Cumin seeds – 1 tsp
Sesame oil – 1 tbsp
Method:
- 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 from tamarind,by soaking it in warm water for atleast 1/2 hour.
- 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 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,jaggery(if desired) and bring it to boil.
- Add the pressure cooked Mochai kottai and 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.
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.
Serve with Rice and accompaniment of ur choice!!. Check my Lunch menu combo with this mochai kuzhambu.
sangeetaskitchen
January 29, 2009 at 5:56 amRaji 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!!!!!!!
RAKS KITCHEN
January 29, 2009 at 5:57 amThanks a lot for those lovely words!Very encouraging!
Dershana
January 29, 2009 at 6:04 amMocha 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!
Kitchen Flavours
January 29, 2009 at 6:20 amWow something new to me. Looks yummy.
Mahimaa's kitchen
January 29, 2009 at 6:29 amyeah, i also like mochai kottai for it’s buttery texture. i will try this recipe using lima beans 🙂 kozhambu looks great.
Priya
January 29, 2009 at 6:47 amEyecatching pics Raks…i love mochai kuzhambu, my mom’s fav n now its my family’s fav..Looks really delicious…
jeyashrisuresh
January 29, 2009 at 6:56 amthanks 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.
LG
January 29, 2009 at 6:57 amRoasting legume is a good idea, kozhambu looks tempting. I got tempted looking at pumpkin curry and got inspired to cook some 🙂
Chitra
January 29, 2009 at 7:15 amWow…This kulambu looks great!!Pics are fantastic!!
sowmya
January 29, 2009 at 7:30 amsounds good..will try it during this weekend..
DEESHA
January 29, 2009 at 7:32 amwhat a delicious meal. lovely pic
Nags
January 29, 2009 at 7:37 ampics look awesome. i saw these dried mochai in mustafa last week but didnt buy cuz already our bags were too heavy 😀
Varsha Vipins
January 29, 2009 at 7:38 amGrt Grt Grt pics Raks..I adore you..:)
Vij
January 29, 2009 at 8:17 amLooks 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.
sriharivatsan
January 29, 2009 at 8:21 amFirst 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..
Jaishree
January 29, 2009 at 9:48 amI love mochai kuzhambu, I have it on my uncle’s place.but i never tried.Your kuzhambu looks yum.Pic r amazing!
jayasri
January 29, 2009 at 10:18 amhi 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,
RAKS KITCHEN
January 29, 2009 at 11:20 amJayasri,
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?
Akal's Saappadu
January 29, 2009 at 11:54 amLovely pictures of the Mochai kottai kozhambu. In my hostel, they used to serve this kozhambu atleast once in two weeks.
It looks yummy!
Happy cook
January 29, 2009 at 1:01 pmI dont’ know if i get this legume here, should find out as the curry looks so yummy delicious.
Asha
January 29, 2009 at 1:14 pmI 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! 🙂
Daily Meals
January 29, 2009 at 2:25 pmIt’s a new dish to me…looks great Raji!
Gita's Kitchen
January 29, 2009 at 2:45 pmI too love mochakottai kuzambu, I sued to soak them and prepare, dry roasting and then cooking is very new to me, they look delicious 🙂
Vaidehi
January 29, 2009 at 2:55 pmDelicious !! pic looks very inviting!!
chakali
Vaishali
January 29, 2009 at 3:14 pmHi 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?
Laavanya
January 29, 2009 at 3:32 pmI’m a big fan of mochakottai kuzhambu too.. i see your recipe has no coconu.. different from mine. Must try sometime. Looks awesome raks.
Cham
January 29, 2009 at 5:09 pmMochai 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.
Pavithra Kodical
January 29, 2009 at 6:42 pmNice click dear..Looks delicious 🙂
Sujatha
January 29, 2009 at 7:07 pmawesome 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!
Vibaas
January 29, 2009 at 10:59 pmthis is my favorite,raji. love it..looks so yummy. nice click.
anudivya
January 29, 2009 at 11:21 pmOh! 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.
Ramya's Mane Adige
January 30, 2009 at 2:19 amlovely!!! the first picture is awesome… the dish sounds delicious
n33ma
January 30, 2009 at 5:13 amWow thats a great looking curry.
Shreya
January 30, 2009 at 11:58 amgrt pics and recipe. I have not made this and will surely try now:-)
Ramya Bala
January 30, 2009 at 2:55 pmMochaikottai is my favorite :)kolumbu is so tempting and yummy
Malar Gandhi
January 30, 2009 at 4:47 pmWooo, 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!
Maya
January 30, 2009 at 8:39 pmWow, tempting pic. Have never tried roasting a legume and then adding it to a dish. Looks very delicious.
AnuSriram
January 30, 2009 at 8:57 pmKuzhambu looks inviting! So at what time you want me to be there for lunch dear?
Nithya Praveen
January 31, 2009 at 2:20 amWow..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.
veggie belly
January 31, 2009 at 4:02 amI love mochai! Your kozhambu looks gorgeous. I didnt know that you have to roast it before cooking, I learnt something 🙂
Adlak's tiny world
January 31, 2009 at 4:12 pmsame pinch this was my yesterday kulambu… love it and drooling here raji. nice pic.
Dibs
February 1, 2009 at 9:29 amLovely photos! Such a pity we dont get mochai all over the globe! Have been yearning for this for a while now!!
vidhas
February 1, 2009 at 12:33 pmI 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.
Srivalli
February 1, 2009 at 4:52 pmBeautiful pictures raji..thanks for the entry!
Cynthia
February 1, 2009 at 10:19 pmOh my gosh, that first photograph almost had me reaching out to touch my screen.
soma
February 2, 2009 at 12:16 amA very new kind of recipe Looks so tempting as if I can almost touch it. Thanks for sharing it.
Soma(www.ecurry.com)
Rathna
February 2, 2009 at 3:52 amHey lovely entry. Kuzhambu looks yummy. Nice pic. I really admire them 🙂
Yasmeen
February 3, 2009 at 5:35 pmwhat’s the hindi name for these beans? looks very appetizing, Rice and beans is a fulfilling meal.
RAKS KITCHEN
February 4, 2009 at 4:04 pmYasmeen,
I think Val beans….or lablab beans…not sure dear…:)
Sunshinemom
February 11, 2009 at 3:05 amLooks delicious!! Great pics too:)
Rajee
February 14, 2009 at 10:09 amLooks delcious.
Rajini Kokati
September 15, 2009 at 4:06 amHi, 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
RAKS KITCHEN
September 15, 2009 at 11:39 amHi Rajini,
Hindi – Val dal / English – Hyacinth bean or field bean 🙂
justvisit
November 5, 2009 at 2:25 amHey 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.
madhavi
December 10, 2009 at 4:35 amcan we use double beans instead of mochai.
RAKS KITCHEN
December 10, 2009 at 4:38 amSure,try and see Madhavi!
dhalphena
January 29, 2010 at 4:40 pmhi ..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 ….
dhalphena
January 29, 2010 at 4:40 pmhi ..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 ….
PranisKitchen
May 2, 2010 at 3:56 ami 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.
Shankari
May 2, 2010 at 3:56 amHi 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
RAKS KITCHEN
May 23, 2010 at 1:14 amThank 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!
Sailaja
March 15, 2011 at 9:12 amhi Raji,
I live in Simei too..Would definitely like to meet you in person..
RAKS KITCHEN
March 15, 2011 at 9:14 amHi 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…:)
Varsha
July 15, 2011 at 10:26 pmHello 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.
Banu
January 18, 2012 at 5:48 amNice 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.
Banu
January 18, 2012 at 5:48 amNice recipe.Just a question.We need to dry roast mochakottai and soak it overnight or can cook immediatly after dry roasting.Thanks in advance.
RAKS KITCHEN
January 18, 2012 at 5:55 amYou 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.
Ravi Kiran
October 4, 2012 at 6:02 amHi raji
The speciality of you and your blog is Presenting.Ur pictures are super…….
i cant resist myself without trying immediately….
thanks raji..
Malai R
May 10, 2013 at 3:47 amHi 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
GIVEreYOU
December 17, 2013 at 10:47 amcan we try the same recipe wt green mochais??
GIVEreYOU
December 19, 2013 at 11:05 amcan we try the same recipe with green mochai???
deepika ramachandran
April 29, 2014 at 5:17 amLuks awesome… Slurp slurp…
Sathya Karthikeyan
May 25, 2014 at 8:39 amhi i tried this one, but i didn't get a thick consistency. 🙁
Yagna Dheepika
July 7, 2014 at 8:04 amI tried this with lima beans today… It came out deliciously well!!! Ur measurements are perfect!!!! 🙂
kuttygayu
April 24, 2015 at 4:01 amanother question too… you said garlic-whole.. you meant the whole pod, right ?
kuttygayu
April 24, 2015 at 4:01 amHi raks, yummy recipe.. a quick question.. can i make this with fresh green mocha rather than the dried ones. Please reply 🙂
kuttygayu
April 24, 2015 at 4:01 amI think it's called papdi lilva ……
Raks anand
April 24, 2015 at 4:05 amYou can try, but dried mochai when roasted lends a great flavor in this kuzhambu. So try both version and see the difference.
Raks anand
April 24, 2015 at 4:05 amAround 12 flakes
kavitha s
November 14, 2015 at 10:14 amhi nice dish today i m going to prepare can u tell me which sambhar powder u use
Raks anand
November 14, 2015 at 10:26 amI used homemade sambar powder pls check my recipe index for link
David Stratton
February 26, 2016 at 2:44 pmIf ever I get to visit Singapore, it is my sincere hope that somehow I will get to eat a meal you have prepared.