MOCHAKOTTAI KUZHAMBU | CHETTINADU MOCHAI KULAMBU / AVAREKALU CURRY ( GOJJU )

MOCHAKOTTAI KUZHAMBU RECIPE WITH STEP BY STEP PHOTOS | CHETTINADU MOCHAI KULAMBU | AVAREKALU CURRY RECIPE | AVAREKALU GOJJU

Mochakottai Kuzhambu / Mochai Kulambu – is a spicy tangy and a finger licking Chettinadu style Curry made using Avarekalu ( hyacinth beans ) and few freshly ground spices . Served with hot rice with a drizzle of ghee on top , this curry tastes so good !!

Few more South Indian curry / side dish recipes that you can check Sundakkai Vatha Kuzhambu , Puli Inji , Ulli Theeyal , Aviyal ,Keerai Masiyal etc

ABOUT MOCHAKOTTAI KUZHAMBU :

Kulambu recipe is one of the popular dishes in Tamil Nadu and is very common in restaurants and households of the state. There are so many ways this dish can be made and each region has its own unique style of making it . Some make it minus Onion Garlic , some minus coconut , some add veggies like bhindi , brinjal etc and some keep it simple with just few basic ingredients .. but what doesn’t change in any of these variations is usage of tamarind and sesame oil Usage of Sesame oil in Kozhumbu , makes the curry so flavorful and gives it a perfect authentic taste .

The chosen ingredient for today’s Kuzhambu is Mochai or Avarekalu( as known in kannada ) or field beans/ Vaal . One can use season fresh Avarekalu to make this curry or dried beans . If using dried beans , you can soak them overnight and pressure cook .

MOCHAKOTTAI KUZHAMBU RECIPE WITH STEP BY STEP PHOTOS

Soak tamarind in hot water for 30 mins . If using dried mochai beans / Avarekalu , soak them overnight.

To a small pressure cooker add 1-2 tsp of oil . Add 1 cup of fresh or soaked drained Avarekalu . Roast them for 2-3 mins till they are aromatic.

Here I have used fresh beans ( avarekalu ) .

Once the beans are aromatic , add a tsp of salt , tsp of Haldi .

Add 3 cups of water and pressure cook . If using fresh avarekalu, pressure cook for 2 whistles . If using dried ones, pressure cook for 4-5 whistles.

As avarekalu is getting cooked ,prepare masala . To a small kadai, add 1-2 tsp oil . Add 1 tsp Urad dal , 1 tsp Tuvar Dal , 2 tsp Channa Dal , 2 tsp Dhania , 1 tsp Rice , 1 tsp Jeera, 1/4 tsp Methi , 1 tsp Pepper and 3-5 nos Red Chilli .

Saute on a very low flame for 3-4 minutes. Let the masala be aromatic and golden . Keep them aside , allow to cool.

Transferred the roasted ingredients to a mixer jar. If you want can add 2-3 tbsp fresh coconut too for extra taste .

Add water and grind to a smooth paste. Masala for kolambu is ready . Set aside.

To prepare Kozhumbu , first prepare a tempering .Take a pan / kadai . Heat 1 tbsp oil , mustard and 1/4 tsp Methi. Once they splutter , add few curry leaves 3-4 crushed garlic and hing .

Add in chopped onion. Sauté for 2-3 minutes. Let onions get translucent .

Add in the chopped tomatoes and saute for a minute. Let the tomatoes get little soft.

Next add in cooked avarekalu along with water .

Add ground masala , salt to taste , soaked tamarind pulp , jaggery and combine everything. Add water to adjust the consistency.

Simmer the gravy and Bring it to a boil. Let it boil for 5 mins on low flame.

Enjoy Avarekalu Kozhumbu with hot rice and ghee on top !!

Few points to note while making

• You can use fresh Avarekalu / dried Mochai ( Field beans ) to make this curry .
• If using fresh beans pressure cook for 2 whistles . Pressure cook for 4 -5 whistles if using dried version Soak overnight dried avarekalu seeds and pressure cook .
• Roasting the beans for 2-3 mins till aromatic enhances the flavor and taste.
• Use Sesame oil ( Gingelly ) only for this kozhumbu for authentic & best taste . However , if you are not used to the strong flavor , can used any oil .
• Dry roast the spices nicely on medium heat until it turns aromatic and crisp. So make sure not to burn the spices which will alter the taste of this curry.
• Don’t compromise on the tamarind , spice and jaggery quantity . This curry has to be tangy , spicy with a tinge of sweetness . So balance the taste accordingly.
• Addition of coconut enhances taste .But it’s optional, however try not skipping it.