Padhuskitchen


Mochai Kulambu-Mochai Kathirikkai Kara Kulambu

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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.

Brinjal Mochai Kulambu-Kathirikkai Mochai Kara kuzhambu

Brinjal Mochai Kulambu-Kathirikkai Mochai Kara kuzhambu


Brinjal Kara kuzhambu

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 3-4
 Recipe Category: Kuzhambu-Brinjal-Side Dish
 Recipe Cuisine: South Indian
 Author:

   Ingredients 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
   Tomato -1
   Brinjal – 1
   Salt needed

   Spice Powder

   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
   Grated Coconut -1/3 cup
   Poppy seeds (Khus khus-kasa kasa) – 3 tsp
   Cinnamon – 1 inch piece

   For the seasoning

   Oil – 3 tbsp ( Sesame seed oil preferable)
   Mustard seeds – 1 tsp
   Hing/Asafoetida – a generous pinch
   Fenugreek seeds (vendhayam)- 1/2 tsp
   Red chilli -3
   Curry leaves – 2 sprigs

kara kulambu, beans poriyal and brown rice-Lunch menu
Brown rice with Kara kuzhambu and beans curry /poriyal

Preparation

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.

Method


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.

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Reader Interactions

Comments

  13. Faith

    I love curry so much and I can't get enough recipes. Thanks for sharing this beautiful dish with us. It really looks great and I like how rich it is.

    Have a great week ahead.

    Reply

  27. Sundar Mascot

    Made thakkalikkai koottu using your recipe and it tasted awesome……made it once again using the same paste….please suggest if we can made pavakkai pitlai and kathirikkai pitlai also using the same paste but following your instructions on all ingredients and method of making exactly as instructed by you…..Thanks in advance for your reply.

    Reply

  28. Murugesh Selvaraju

    I have been following your blog for few months now and everything I have tried has come out absolutely delicious. As a bachelor living out of South India, you blog is just like a neighbor to whom I can call upon and cook delicious stuff. Keep up the good work Mrs Padhu.

    Reply

  30. aishwariyaa jeganathan

    Looks so yummy madam…. i am a ardent follower of ur dishes… and thanks alot for the delicious dishes… and a small doubt in this recipe mam… can we add any other veggie other than brinjal as me and my hubby dont like it

    Reply

  32. vp

    Hi Padhu,
    I am a big fan of your blog and have been using it for years to refer recipes. Your recipes match exactly with how mom cooks back at home, so I try to visit your blog instead of calling my mom all the time for cooking doubts :))
    Thank you and keep up the great work.
    Thanks
    Padma

    Reply

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