Mochai Kuzhambu is also known as Mochakottai kuzhambu is a popular South Indian lunch recipe made with mochai beans, onions, tomatoes, spice powders, coconut paste and tamarind. This is a protein packed kuzhambu which is great for vegetarians and vegans. Enjoy with steaming rice and papad for a satisfying lunch.
Chettinad Mochai Kara Kuzhambu Recipe
Chettinad style mochai kara kuzhambu goes great with plain rice and any poriyal or just with some papad. Super delicious kuzhambu. I sometime use this Puli Kulambu Podi or this Chettinad kulambu masala powder to make my kuzhambu.
This is a easy recipe to make, and as usual kulambu taste best with rice. You can have it with idli or dosa as well. I have shared a kara kuzhambu recipe which is quite popular. This is another favorite recipe of mine. It is quite easy to make and taste so delicious too.
About Mochai Kara Kuzhambu
Mochai beans is also known as Field beans, hyacinth beans or lima beans. It is a hearty lentil which is high in protein and other nutrients. It is a wholesome beans which is said to have high nutrient value.
Since it is a hearty beans, it is used in curries more often than eating it as it is. I have made quite a few recipes for the blog using mochai like this potato mochai curry, mochai puli kuzhambu and this mochai sundal.
This kzuhambu is a Chettinad style with coconut paste added into it. The curry has lots of garlic, onions and tomatoes to add flavour. Instead of using chilli and coriander powder, the original recipe uses kuzhambu milagai thool. Make this and enjoy with rice.
Similar Recipes
The day before making this kuzhambu, soak mochai in water. Next day cook it in a pressure cooker. You can cook it in instant pot as well, using regular pot to cook can take so much time.
Now for the coconut paste, stir fry onions, tomatoes, garlic and coconut in oil and grind to a paste. This is used to thicken the kuzhambu.
I did a simple tempering to make the kuzhambu, added onions, tomatoes, garlic. Along with spice powders, tamarind and coconut paste to make thick mochai kuzhambu. I added a pinch of jaggery to balance the taste.
Ingredients
- Mochai - you can use hyacinth beans or field beans for making the kuzhambu. Instead of this, chana, black eyed peas can be used.
- Onions, Tomato - used in tempering as well as making paste.
- Coconut - this is what used to thicken the kuzhambu.
- Spice Powder - red chilli powder, coriander powder is used to flavour.
- Tempering - gingelly oil is used for tempering. Add mustard, urad dal, curry leaves for tadka.
- Tamarind - always taste and adjust it to your taste.
- Seasoning - salt, jaggery is used to balance the taste.
Step by Step Pictures
Pressure Cooking Mocha
1)Wash and Soak mochai overnight. Strain and add it in a pressure cooker.
2)Add salt to the beans.
3)Cover with fresh water. Cover and Pressure cook for 6 whistle, simmer the flame and cook for 15 mins.
4)Turn off the heat and let the steam go by itself. Open the cooker to check whether the mochai is cooked. Set aside.
Masala Paste
5)Heat oil in a pan. Add fennel seeds and let it sizzle.
6)Add onions, garlic and tomatoes. Saute for 2 mins.
7)Let it cook until raw smell leaves.
8)Add coconut and stir fry for 3 to 4 mins till it is lightly roasted and slightly changes colour.
9)Take it off the heat and allow it to cool down.
10)Now take it in a blender, add little water.
11)Make it into a smooth paste. Set aside.
Tempering
12)Heat oil in the same pan. Once it gets hot, Add in mustard, urad dal and curry leaves. Let them sizzle for a minute.
13)Now in the same oil, add onions, garlic, tomatoes and saute for 2 to 3 minutes until it gets slightly mushy.
14)Let it cook down.
Making Mochai Kuzhambu
15)Add chilli, coriander, turmeric powder and salt and mix well for couple more minutes.
16)Now the spices are well roasted in the oil.
17)Add in the cooked mochai with any of the cooking liquid.
18)Now add in tamarind pulp to taste.
19)Add water if needed.
20)Add in the ground coconut masala.
21)Season with salt to taste. Always taste and adjust the salt.
22)Add a teaspoon of jaggery or sugar to balance the taste.
23)Bring it to a full boil.
24)Simmer for 15 to 20 mins on a very low heat till oil floats on top.
25)Serve with rice.
📖 Get Recipe
Mochai Kara Kuzhambu Recipe (Mochakottai Kulambu)
Equipment
Ingredients
For Pressure Cooking Mochai
- 1 cup Dry Mochai (Field Beans, Hyacinth Beans)
- 4 cups Water
- 1 teaspoon Salt
For Tempering
- ¼ cup Gingelly Oil (Indian Sesame Oil)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split White Urad dal
- 2 sprig Curry leaves
For Kuzhambu
- 1 medium Onion peeled & chopped
- 10 cloves Garlic peeled & left whole
- 1 large Tomato chopped
- 2 teaspoon Red Chilli Powder
- 2 tablespoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 2 tablespoon Tamarind Pulp
- 1 cup Water as needed
- 1 teaspoon Salt to taste
- 1 teaspoon Jaggery or Sugar to taste
For Roasting & Grinding
- 2 tablespoon Sesame Oil
- 2 teaspoon Fennel Seeds
- 1 medium Onion peeled & chopped
- 1 medium Tomato chopped
- 4 cloves Garlic peeled & left whole
- ½ cup Fresh Coconut grated
Instructions
- Cooking Mochai - Wash and Soak mochai overnight. Strain and add it in a pressure cooker, add salt and water. Cover and Pressure cook for 6 whistle, simmer the flame and cook for 15 mins. Turn off the heat and let the steam go by itself. Open the cooker to check whether the mochai is cooked. Set aside.
- Make Paste - Heat oil in a pan. Add fennel seeds and let it sizzle. Add onions, garlic and tomatoes. Saute for 2 mins. Add coconut and stir fry for 3 to 4 mins till it is lightly roasted and slightly changes colour. Take it off the heat and allow it to cool down. Now take it in a blender, add little water and puree till smooth. Set this aside.
- Tempering - Heat oil in the same pan. Once it gets hot, Add in mustard, urad dal and curry leaves. Let them sizzle for a minute.
- Make Curry - Now in the same oil, add onions, garlic, tomatoes and saute for 2 to 3 minutes until it gets slightly mushy. Add chilli, coriander, turmeric powder and salt and mix well for couple more minutes.
- Mochai Kuzhambu - Now add in tamarind pulp, cooked mochai with the cooking liquid, ground coconut masala, salt and jaggery. Bring it to a boil, simmer for 15 to 20 mins on a very low heat till oil floats on top. Serve.
Bharat kripal
What is mocha in Hindi
Aarthi
It is called as vaal beans
Prabha
Can we use fresh green mochai
Aarthi
yes u can
Kayal
Dear arthi, Would like to know how much is lime sized tamarind in weighing scale grams ?
Pats
Was having mochai and was not knowing what to do with it😂.. Ur blog will give solutions to many people like me. Thank u so much for the recipe.. Will try it out and let u know soon.
Ganesh Krupa Daamodaran
Wow, absolutely loved the out come of the recipe. Felt like home after eating with rice and appalam. Thank you.
Madhuram Prabhakar
Very good recipe. I made it today and everyone loved it. Just one correction, I think adding the cooked mochchai paruppu has been missed by accident in the recipe procedure. I scrolled down the photos to see when you have added it.
Bhaskar
Thank You for a wonderful recipe