Mochai Kottai Kaara Kulambu Recipe
This Field bean curry is one of my favourite curries. Healthy and flavourish dish loved by all. Try and enjoy!
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupHealthy
Ingredients
1. Field Bean(Dried)/Mochai - 1 cup,
2. Fenugreek seeds - 1 tsp,
3. Pearl onions - 6 (Finely chopped),
4. Tomato - 1 (Finely chopped),
5. Curry leaves - 1 string,
6. Green chilly - 1 (Slit lengthwise),
7. Turmeric powder - 1/2 tsp,
8. Red chilly powder - 2 tsp,
9. Coriander powder - 3 tsp,
10. Sambar powder - 1 tsp(Optional),
11. Gingerly oil - 3 tsp,
12. Salt - as per taste,
13. Tamarind juice - 1/2 cup.
To grind:
1. Grated coconut - 4 tsp,
2. Fennel seeds - 1 tsp.
Directions
1. Grind the ingredients given for grinding in to a fine paste.
2. Heat a tsp oil in pressure cooker, add the beans and saute in medium flame for 5mins till one or two beans splutter and you get the bean flavour.
3. Add water, salt and steam cook for 6 whisles(or till done). Do not drain the water.
4. Heat oil in kadai, add the fenugreek seeds and saute till light brown, add the chopped onions and saute for few minutes.
5. Add the green chilly and curry leaves and saute.
6. Add the tomaoes and saute till mashing. Add all the powders, salt and saute till the raw smell goes.
7. Add the grinded coconut and saute for 2mins.
8. Now add the tamarind juice and water. Adjust the taste and let it boil.
9. When the curry thickens, add the steamed beans and simmer for 5mins.
10. Finally add a tsp of oil and simmer till the oil floats on top.
Serve hot with plain white rice.Ejoy!
2. Heat a tsp oil in pressure cooker, add the beans and saute in medium flame for 5mins till one or two beans splutter and you get the bean flavour.
3. Add water, salt and steam cook for 6 whisles(or till done). Do not drain the water.
4. Heat oil in kadai, add the fenugreek seeds and saute till light brown, add the chopped onions and saute for few minutes.
5. Add the green chilly and curry leaves and saute.
6. Add the tomaoes and saute till mashing. Add all the powders, salt and saute till the raw smell goes.
7. Add the grinded coconut and saute for 2mins.
8. Now add the tamarind juice and water. Adjust the taste and let it boil.
9. When the curry thickens, add the steamed beans and simmer for 5mins.
10. Finally add a tsp of oil and simmer till the oil floats on top.
Serve hot with plain white rice.Ejoy!
Comments
Comments: 3 |
Add a Comment
veg foodie says :
Sanghi...ur recipes are a joy to read and prepare...... i love every vegetarian recipe u have here....this curry sounds very intriguing. im gonna try this sometime soon :)
Posted on: 5 September 2009 - 2:25am
Questions, Comments and Reviews
By Same Chef
Chef
