anan0:7 Mocha Kulambu~ Mochal Ktal Kara Kuzhambu Recipe Sharmis Passions Mochai Kulambu - Ingredients Preparation Time 15 mins | Cooking Time: 20 mins | Serves :2 Recipe Catagory: Se dis | Recipe Cuisine: South Incian Dried Mochai(Field Beans) ~ 3/4 cup Tamarind — a lemon sized ball (when diluted comes to 1/4 cup) Red Chilli Powder — 1 tsp Coriander powder — 2 tsp Salt—to taste To Saute And Grind: Oil-1 tsp ‘Small Onion — 1/4 cup hip wwr sharmispassions com!2013008¢moctai-kuzhamymecha-kel-are-kuzhambuhinlanaz0%7 Mocha’ Kulambu- Mocha! Koti Kara Kuzhamtas Recipe Sharmis Passions Tomato ~ 1 and 1/2 Garlic 5 cloves : Coriander seeds — 1 tsp i Coconut — 1/4 cup tightly packed : Fennel seeds —1 tsp To Temper: Oil—1 tbsp Mustard seeds — 1 tsp i Urad Dal - 1/2 tsp ; Fenugreek seeds — 1/4 tsp : Hing — a generous pinch : Curry leaves — few torn into pieces : ‘Small Onion - 8 ; Tomato — 1/2 Garlic —4 cloves : Method: 1. Dry roast the bean for few mins(optional , | didnt do it this time) and soak it in water overnight or for atleast for 8 hrs.Soak the tamarind in warm water and extract thick pulp. Few readers asked me to show the quantity if tamarind so__here itis for you 2, Pressure cook beans for 5-6 whistles or until soft.Set aside. In a kadai heat oil — saute the ingredients listed under ‘to saute and grind’ and grind it along with coconut and fennel seeds ip hwwr sharmispassions com/201308¢moctai-kuzhamoymcha-kl-are-kuzhambuhinlanan0:7 Mocha Kulambu Mochal Kot Kara Kuzhambu Recipe - Sharm Passions 3. Grind it to a fine paste,Set aside. In a kadai heat oll — add the ingredients listed under ‘to temper’ allow it to splutter then add onion, tomato and garlic saute till raw smell of tomatoes leave. 4. Then add the cooked beans along with the water, then add tamarind pulp. Allow it to boil for 3mins or until raw smell of tamarind leaves. Add required salt 5. Then add the coconut paste along with red chill,coriander powders and required salt. Add 1/2 cup water if the mixture is too thick Allow it to boil for 5-10mins unti oil separates.Boiling for litle more makes the curry thick and tasty too.Switch off once you get the desired consistency. Serve hot with rice, can be served with dosas and idlis too! hip hvu sharmispassions com/201308¢moctai-kuzhamby-mocha-kel-are-kuzhambuhinlanan0:7 Mocha Kulambu~ Mochal Koti Kara Kuzhambu Recipe - Sharm Passions My Notes + You can add in other veggies along with mochai like brinjal,drumstick etc etc. You can even use fresh beans for this recipe + Bolling for more time gives the gravy a nice flavour. + Allow atleast 30mins sitting time for the mochai to absorb the curry well. Also this kuzhambu thickens with time so adjust and switch off accordingly. + While tempering, you can even add cinnamon, cloves instead of mustard and urad dal. ip wwr sharmispassions com/201308¢moctai-kuzhamymecha-kel-are-kuzhambuLhinl