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mochakottai kuzhambu

Mochakottai Kuzhambu

Revathi Palani
Mochakottai, aka Mochai, is a high protein dry bean extensively used in Indian cuisine. Learn to make an authentic South Indian mochakottai kuzhambu .
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gravy
Cuisine Indian
Servings 4

Ingredients
  

  • ¾ Dry Mochai - ¾ Cup
  • 8 Red Shallots | Red pearl onions | Small onions
  • ½ large Tomato (Chopped)
  • 3 Brinjal (Chopped lengthwise)
  • 1 Drumstick (Chopped into 2 inch sticks)
  • ¼ tsp Turmeric
  • 1 ½ tsp Sambar powder
  • ¼ tsp Asafoetida
  • 1 tsp Salt (adjust per taste)
  • Tamarind - Medium gooseberry size
  • Coriander leaves - For garnishing

To Grind

  • ¼ tsp Oil
  • 10 Red Shallots | Red pearl onions | Small onions
  • ½ large Tomato (Chopped)
  • 1 small Green Chilli
  • 4 cloves Garlic
  • Cup Coconut (Chopped)
  • ½ tsp Fennel seeds

To Temper

  • 2 tsp Oil
  • ¼ tsp Mustard
  • ½ tsp Broken urad dal
  • ½ tsp Jeera
  • 1 sprig Curry leaves
  • 3 cloves Garlic (sliced)

Instructions
 

  • First wash and soak the mochai overnight. Then pressure cook them along with a pinch of salt and asafoetida by adding about a cup of water for 4 whistles or until soft. Keep aside.


    mochai mochai
  • Soak the tamarind and extract half a cup of tamarind juice by adding required water. Keep aside.


    mochai mochai
  • Heat a pan with ¼ tsp of oil and add all the ingredients given under "To grind", except coconut and fennel seeds. Saute for 2-3 mins until the onions start becoming translucent. Transfer them to the plate, let them cool down to room temperature and then grind them in a mixie along with coconut and fennel seeds to a fine paste. Keep aside.


    mochai mochai

    mochai mochai
  • Now heat a pan with oil, add the mustard and once the mustard splutters, add the other ingredients listed under "To temper" in the given order. once the broken urad dal starts turning golden brown, add the curry leaves, garlic, small onion and saute until the onion turns translucent.


    mochai mochai
  • Now add the tomato, brinjal, drumstick and saute for 2 minutes. Add a cup of water and give a quick mix. Now add all the powders (turmeric, sambar, asafoetida, and salt) and give a quick stir.


    mochai mochai

    mochai mochai
  • Add the prepared ground paste along with a cup of water and give a stir. Let the kuzhambu come to a boil. Once it starts to boil turn the flame to low-medium and let the gravy keep cooking until the veggies are ¾ done.


    mochai mochai
  • Now add the tamarind extract and continue cooking until the raw smell of tamarind is gone and veggies are almost done. Now add the cooked mochai (along with the water used while cooking them) into the gravy and cook until the desired consistency is reached. Turn off the flame.


    mochai mochai

    mochai mochai
  • Enjoy hot with rice/idli/dosa or chappati.

Notes | FAQ

- Instead of soaking the mochakottai overnight, you can even dry roast the mochai until they start changing to golden brown and then pressure cook.
- Adjust the tamarind extract and tomato quantity accordingly based on the size and tartness of your tomatoes.
- Immediately after adding the ground paste, the kuzhambu will start to thicken up. Also, it will thicken slightly after cooling. So adjust the water quantity as per your desire.
- Adding the tamarind extract before the veggies are cooked, will delay the cooking process. So always add the tamarind extract once the veggies are half done. In case of making plain mochai kuzhambu without any veggies, add them along with the powders at the starting stage. cook until the raw smell of tamarind and the masala powders are gone.
mochakottai kuzhambu