Mochai kottai kulambu / Field beans brinjal spicy tangy curry

Mochai kottai kulambu / Field beans spicy tangy curry is a very delicious condiment made with field beans, we also call it kara kulambu. It is a typical south Indian dish which pairs well with steamed rice, idli and dosa. Full video, step by step photos. Mochakottai/Field beans Kulmbu is a mildly spicy, little tangy and flavourful gravy which tastes too good. You can even pair field beans with brinjal or drumstick.  It is a flavourful south Indian tangy tamarind-based gravy.  Mochakottai also known as field beans in dried form is added to this kulambu. Eating these beans regularly may have benefits for symptoms of Parkinson’s disease, help prevent birth defects, boost immunity, aid weight loss and lower cholesterol levels and blood pressure. You can use fresh field beans or any other dried beans like karamani, double beans, white soya beans for this same recipe. One busy morning I suddenly want to cook this spicy kulambu, what to do, not even soak anything, that time I made a call to my MIL, she told dry roast the field beans in kadai till it’ll get open somewhat in the middle part then use for curry, I follow the same, but the mission was failure. I roast in medium-high flame so that curry had a BBQ flavour…. No one like it. So, I suggest better soak for overnight, otherwise dry roast in low flame. In December-January periods we’ll get lots of fresh field beans, so make a use of it.

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Mochai kottai kulambu / Field beans brinjal spicy tangy curry

Author: Gomathi Cuisine: South Indian Courses: Lunch, Vegetarian Recipe Keys: Quick Meals

Difficulty: Beginner Prep Time 15 min Cook Time 20 min Total Time 35 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Servings

To prepare Coconut paste

• 1 Small onion
• ¹⁄₂ teaspoon Cumin seeds
• ¹⁄₂ cup Grated coconut
• ¹⁄₄ cup water

To prepare main recipe

• 1 cup Dried field beans
• 2 tablespoons Gingelly oil
• ¹⁄₂ teaspoon Mustard seeds
• ¹⁄₂ teaspoon Cumin seeds
• ¹⁄₈ teaspoon Asafoetida powder
• ¹⁄₂ teaspoon Fenugreek seeds
• ¹⁄₂ teaspoon Sundried seasoning ball
• Few curry leaves
• 12 cloves Garlic
• 1 cup Chopped small onion
• 1 cup Chopped tomato
• ¹⁄₈ teaspoon Turmeric powder
• ¹⁄₂ teaspoon Kashmiri red chilli powder
• 1 tablespoon Red chilli powder
• 1.5 tablespoon Coriander powder
• ¹⁄₂ tablespoon Rock salt
• 300 grams Purple Brinjal
• Tamarind (one big lemon sized)
• Chopped curry leaves

Instructions

1. Take 1 cup of field beans wash and soak for at least 8 hrs., then pressure cook with required salt for 2 whistles in medium flame

   

2. Heat the clay pot with gingelly oil.

   

3. Add mustard seeds, cumin seeds, allow them to splutters.

   

4. Add asafetida, fenugreek seeds and sun-dried seasoning ball (Kari vadagam.

   

5. Add few curry leaves, garlic cloves sauté for 2 minutes.

   

6. Add chopped small onions sauté until it become translucent.

   

7. Add cup chopped tomato sauté until become mushy.

   

8. Add turmeric powder, Kashmiri red chilli powder, red chilli powder, coriander powder.

   

9. Sauté well in medium flame until raw smell goes off and oil get separates from the masala.

   

10. Add rock salt and mix well.

    

11. Add cut purple brinjal and toss well for 2 minutes.

    

12. Add tamarind water (one lemon sized tamarind soak in 1 cup of water) and add another cup of water to make adequate consistency.

    

13. Cover and cook in medium flame until brinjal get cooked well and oil get separate from the curry.

    

14. In mixie jar add one small onion, cumin seeds and grated coconut grind into fine coconut paste.

    

15. Now add pressure cooked field beans with water in to the curry and mix well.

    

16. Allow to boil for another 5 minutes in medium flame.

    

17. Now add freshly ground coconut paste with little water.

    

18. Allow to boil for a minute.

    

19. Garnish with few curry leaves.

    

20. Field bean brinjal spicy curry is now ready for serving.

    

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