Mochakottai Kulambhu /Kathirikkai Mochai Kulambhu/Field beans and Eggplant Gravy

Coming to day 2 in mega marathon in protein rich dishes,is an authentic dish made with field beans.This kulambhu is one such popular in southern parts of Tamilnadu.

Kaara kulambhu is something,made in most of the households of Tamilnadu in n number of ways.But the one with field beans is particularly made in village sides.

In the original recipe,along with the mochai some kind of dried fish also used.Freshly ground masala paste is used to get a nice flavor.But for the vegetarian version,egg plant or drumstick is used mostly.

Also the field beans aka mochai is dry roasted and cooked.But here I soaked it overnight and cooked it.For a simpler and instant version I used sambar powder along with the red chilly and coriander powder.The fresh coconut pieces soaked in the kulambhu tastes so good.Off to the recipe......

                                                                      

                                                            

                                           Mochakottai Kulambhu/Mochai Puli Kulamb

---

                                                                  

   Basic Information

   Preparation time ~ 10 minutes
   Soaking time ~ 6-8 hours or overnight
   Cooking time ~ 35 minutes

   Serves ~ 4(generously)

   Ingredients

  

Ingredient	Quantity
Dried field beans/Mochai	1/2 cup
Garlic/poondu	12-15 cloves
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	1 medium size
Baby Egg plant/kathirikkai(sliced)	3-4
Tamarind	a big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Sambar powder	2 tsp
Red chilly powder/milagai podi	1 tsp
Coriander powder/dhaniya podi	1 tsp
Salt	1.5 tsp
Curry leaves /karivepillai	few leaves
Fresh Coconut pieces	2-3 tbs(optional)
Oil	3 tbs

 
  To grind

Ingredient	Quantity
Coconut	2-3 tbs
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombu	1/2 tsp
Curry leaves	few leaves

 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Fenugreek seeds/vendhayam	1/8 tsp
Asafoetid/perunagaym	a pinch

    Method 

• Soak the field beans in water for over night and pressure cook it with enough water along with a pinch of salt.It should be soft not mushy.Also grind the given ingredients to a fine paste and set it aside.

•  Soak the tamarind in a cup of water and extract the juice and keep it aside .Heat the oil in a pan and do the tempering with the given ingredients.Add in the onion and garlic.Saute it till the onion turned pinkish.Add in the chopped tomato and sliced eggplants.Saute it for 2-3 minutes.

• Now add in all the spice powders and salt.Fry it for a minute and add in the tamarind water.

• Also add around a cup of water and allow it to boil for 6-7 minutes or until the raw smell goes away.Now add in the ground coconut paste and let it simmer it for couple of minutes..

• At this stage add the chopped coconut pieces and cooked beans.

• Allow it to cook for one boil and put off the flame.

• Serve it along with rice and poriyal or kootu

• Addition fresh coconut pieces is purely optional.
• If you are using fresh tender eggplant,just slit the whole eggplant and use it.
• The amount of spice powders given is for slightly spicy version.

Enjoy...................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Posted in: Blogging Marathon,Sambhar/Kuzhambu/Rasam