I got this recipe from my neighbour long time back.Since we all loved this Kara kuzhambu very much, it started making frequent appearance in our table. Since mochai (field beans )is in season now, I have prepared this kulambu using mochai kottai but you can replace it with double beans or red beans or butter beans.
Brinjal Mochai Kulambu-Kathirikkai Mochai Kara kuzhambuIngredients needed
Tamarind- small lemon sized ball
Onion -1 chopped
Baby onion /Pearl onion -1/2 cup
Garlic - 12 cloves
Mochai (field beans) -1/2 cup fresh ones
Brinjal - 1
Oil - 3 tbsp ( Sesame seed oil preferable)
Turmeric Powder -1/4 tsp
Chilli Powder -2 tsp
Coriander powder - 1 tbsp
For the Masala Paste
Fennel seeds (sombu)-1 1/2 tsp
Cumin Seeds/jeera - 1 tsp
Coconut -1/3 cup
Poppy seeds (Khus khus-kasa kasa) - 3 tsp
Cinnamon - 1 inch piece
Heat a tsp of oil and fry cumin seeds, fennel seeds, khus khus and cinnamon separately.
Fry coconut till golden brown.
Grind all the ingredients together to a smooth paste and keep it aside.
For the seasoning
Mustard - 1 tsp
Hing/Asafoetida - a generous pinch
Fenugreek - 1/2 tsp
Red chilli -3
Curry leaves - little
Brown rice with Kara kuzhambu and beans curry /poriyalPreparation
Pressure cooks field beans with a little salt till soft.
Soak tamarind in about 2 3/4 cups of hot water and extract it juice.Throw the pulp.
1.Heat oil, add mustard seeds, when it splutters, add hing, fenugreek seeds, red chilli, curry leaves,onion (chopped) and baby onions. Saute till it turns pink.
2.Add garlic, saute for some more time .
3.Now add cooked mochai, brinjal and tomato. Fry a little and add tamarind water.
4.When it starts boiling, add grounded masala paste, turmeric powder, chilli powder,coriander powder and needed salt
5.Cook until oil separates and the gravy reaches a saucy consistency.
Note- If dried beans are used, soak it for 8 hours and pressure cook the beans.
Click the link for more South Indian Kulambu recipes
Meet you all again with another interesting recipe,till then it is bye from Padhu of Padhuskitchen.