Mochai aka Val beans or Field beans are well known beans among the South Indians. We make excellent gravy with them. This delicious mochai murungakkai kaara kuzhambu goes awesome as a gravy when served with rice and papads. Drumsticks gives a wonderful flavour to this kuzhambu, since i love adding potatoes in kaara kuzhambu i have added few cubed potatoes. You can skip it,but i love potatoes in tangy tamarind gravy. This mochai kuzhambu is an authentic dish of Tamilnadu,needless to say that this dish is often made at many households. This gravy can stay prefect for many days and tastes fantastic after a day.
If my mom makes this gravy, she will keep and serve this gravy atleast for three days and we love to have this fingerlicking kuzhambu from breakfast to lunch. Yes a day old gravy tastes simply awesome to enjoy thoroughly with hot steaming idlies or with crispy dosas. Personally this gravy is one among my favourite.Every 2nd and 4th tuesdays of the month, we a group of friends shares authentic dishes from Tamilnadu and the name of the event is Tamizhar Samayal Tuesday, please do check the announcement if you want to be a part of it.
1cup Field beans/Vella mochai /Val Beans(cooked)
2cups Tamarind extract
15nos Shallots (diced)
2nos Tomatoes (chopped)
1no Drumstick (chopped as medium size)
2nos Potatoes (cube)
10nos Garlic cloves
1/4cup Gingelly oil
1/2tsp Mustard seeds
1tsp Fenugreek seeds
Few curry leaves
1tbsp Coriander powder
1tsp Chilly powder
1tsp Cumin powder
1/2tsp Pepper powder
Salt
Heat the gingelly oil, fry the mustard seeds, fenugreek seeds and curry leaves.
Add the shallots,garlic cloves and chopped tomatoes and saute everything for few minutes until the shallots gets partially cooked..
Add the drumstick pieces,saute for few minutes again.
Add now the cubed potatoes, cook for few more minutes.
Now add the tamarind extract with salt, coriander powder, chilly powder,cumin powder and pepper powder, cook in medium flame.
Add now the cooked field beans to the cooking gravy and cook until the gravy turns thick and the oil gets separates..
Serve warm with hot steaming rice and papads.
If my mom makes this gravy, she will keep and serve this gravy atleast for three days and we love to have this fingerlicking kuzhambu from breakfast to lunch. Yes a day old gravy tastes simply awesome to enjoy thoroughly with hot steaming idlies or with crispy dosas. Personally this gravy is one among my favourite.Every 2nd and 4th tuesdays of the month, we a group of friends shares authentic dishes from Tamilnadu and the name of the event is Tamizhar Samayal Tuesday, please do check the announcement if you want to be a part of it.
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| மொச்சை முருங்கக்காய் காரக்குழம்பு |
1cup Field beans/Vella mochai /Val Beans(cooked)
2cups Tamarind extract
15nos Shallots (diced)
2nos Tomatoes (chopped)
1no Drumstick (chopped as medium size)
2nos Potatoes (cube)
10nos Garlic cloves
1/4cup Gingelly oil
1/2tsp Mustard seeds
1tsp Fenugreek seeds
Few curry leaves
1tbsp Coriander powder
1tsp Chilly powder
1tsp Cumin powder
1/2tsp Pepper powder
Salt
Heat the gingelly oil, fry the mustard seeds, fenugreek seeds and curry leaves.
Add the shallots,garlic cloves and chopped tomatoes and saute everything for few minutes until the shallots gets partially cooked..
Add the drumstick pieces,saute for few minutes again.
Add now the cubed potatoes, cook for few more minutes.
Now add the tamarind extract with salt, coriander powder, chilly powder,cumin powder and pepper powder, cook in medium flame.
Add now the cooked field beans to the cooking gravy and cook until the gravy turns thick and the oil gets separates..
Serve warm with hot steaming rice and papads.
1 comment:
am happy to visit your blog and find so many unusual healthy recipes, thanks a lot for coming to my blog and leaving such sweet comments, wishing you all the best and I will definitely becoming more often..happy blogging.
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