I got this recipe from my neighbour long time back. Since we all loved this Kara kuzhambu very much, it started making frequent appearance on our dining 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. Today we will learn how to make Brinjal Mochai Kulambu-Kathirikkai Mochai Kara kuzhambu following this very easy recipe.
Brown rice with Kara kuzhambu and beans curry /poriyal
Pressure cook field beans (mochai) with a little salt till soft. Keep it aside.
Heat a tsp of oil and fry cumin seeds, fennel seeds, khus khus and cinnamon separately.Fry coconut also separately until light golden brown. Grind all the ingredients together to a smooth paste and keep it aside. This is our kulambu masala paste.
Soak tamarind in about 2 3/4 cups of hot water and extract it juice.Discard the pulp.
Cut brinjal lengthwise and keep it in a cup of water until use. This is done to prevent discoloration.
1.Heat oil, add mustard seeds, when it splutters, add hing, fenugreek seeds, red chilli, curry leaves, onion (chopped) and baby onions. Saute until onions turns pink.
2.Add garlic, saute for some more minutes.
3.Now add cooked mochai, brinjal (after draining the water) and tomato. Fry for 4-5 minutes and then add tamarind water.
4.When it starts boiling, add ground kulambu 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 using dried beans,soak it for 8 hours or overnight and pressure cook the beans.
Click the link for more South Indian Kulambu recipes
Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskitchen.