Mochai Kuzhambu

Soak the mochai in 750 ml water for 8 hours or overnight. Drain and rinse it well. Peel and slice the shallots, peel the garlic, chop the tomato and coriander leaves, rinse the curry leaves, and powder the jaggery. Soak the tamarind in 200 ml water for 15 minutes, then squeeze and strain it.

Mochai / hyacinth BeansWater

Add the soaked mochai, 500 ml water, turmeric powder and salt to a pressure cooker. Pressure cook for 3 whistles on medium flame, then let the pressure release on its own; the beans should be fully soft but hold their shape.

WaterTurmeric PowderSalt

Heat oil in a kadai on medium flame for 1 minute until hot. Add mustard seeds and fry for 1 minute until they splutter without burning. Then add 1 g fenugreek seeds, fry for 10-15 seconds, and immediately add curry leaves and fry for 0.5 minute until crisp.

OilMustard SeedsFenugreek SeedsCurry leaves

Add the shallots and garlic. Fry on medium flame for 5 to 6 minutes until the shallots turn light golden and the raw smell of garlic goes. Add the tomato and cook for 3 to 4 minutes until soft.

Small Onion (Shallots)GarlicTomato

Add turmeric powder, Cookd Kulambu Chilli Masala and coriander powder. Mix on low flame for 1 minute until the raw smell of the powders goes. Add the strained tamarind water and salt, and mix well.

Turmeric PowderCookd Kulambu Chilli MasalaCoriander PowderTamarindWaterSalt

Add the cooked mochai with its cooking water and 400 ml water. Boil on medium flame for 12 to 15 minutes until the raw smell of tamarind goes, the kuzhambu thickens and oil shows at the sides. Add jaggery during the last 2 minutes and mix well.

WaterJaggery

Switch off the flame and add coriander leaves. Rest the kuzhambu for 5 minutes so the gravy settles, then serve hot with rice or chapati.

Coriander Leaves