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 bananablossom. 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.
- 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.