Mar 15, 2011

Mochai kottai kuzhambu , hyacinth/field beans gravy

     There are some food items which I have got introduced to only after coming to Singapore. For example, vazhai thandu (banana stem) or the banana blossom. Then the mochai kottai or popularly known as val in the north was never made at my mother's place. So when I got this beans recently (as I make it a point to include different beans lentils or pulses daily in our diet) , I browsed many blogs to see it being used in gravies. Aracha vitta sambar , where the spices are dry roasted and ground and added to  the gravy to make it very flavorful has been my favourite. So I used the same method to make this one. It was really delicious and tasted great with rice and papads.
mochaikottai kuzhambu
Mochai kottai / hyacinth beans/field beans/val - 1 cup
Onions- 1 sliced
Tomato-1 chopped
Curry leaves- few leaves
Coriander leaves- chopped
Salt to taste
Jaggery- a small piece

Dry roast and grind to paste-
Channa dal-1tbsp
Udid dal-1/2tbsp
Dried red chillies-10 numbers
Coriander seeds-1tbsp
Grated coconut-1tbsp
Tamarind- a small lemon sized lump

Mustard seeds- 1tsp
Fenugreek seeds-10 numbers
Hing/asafoetida- 1tsp
Gingelly oil-1tbsp

    Soak the mochaikottai/beans for around 2 hours and pressure cook it till it turns soft.
   Dry roast the channa dal , udid dal,coriander seeds,dried red chillies and coconut till it turns a golden brown.Place the tamarind in this and allow it to cool. Then grind it to a fine paste adding a few drops of water while grinding.
    Heat oil in a pan. Add the mustard seeds and fenugreek seeds along with the hing and curry leaves. Now add the sliced onion and tomatoes. Saute till the tomatoes get cooked. Add the cooked beans along with salt. Also add the ground paste.Mix everything well together. Add a glass of water and cook well till the kuzhambu /gravy thickens. Garnish with chopped coriander leaves. Serve this with hot steamed rice.
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