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Mochai Kara Kuzhambu - Kuzhambu with fresh mochai (lima beans)

Mochai Kara Kuzhambu - tasty kara kuzhambu with fresh mochai, which is a seasonal ingredient during the month January to March in Tamil Nadu. Kara kuzhambus are an all time favourite dish for my husband. It doesn't matter what ingredients are used because if he see any seasonal vegetables in the market quickly he will ask me prepare kara kuzhambu with those veggies.


After tasting many kara kuzhambu dishes in the restaurant I found the flavours. Because in Tirunelveli we won't prepare kara kuzhambu much instead we prepare vellai curry which is similar to kara kuzhambu.  Mochais are a staple ingredient all throughout South India. The fresh mochai is very common in the streets and markets during these months. They are packed with protein, fiber and are also easy to cook when compared to dried mochais. The kuzhambu starts with preparing the masala paste for the kuzhambu. The taste of the kara kuzhambu hides in this wonderful coconut onion masala. For masala we have to use onions, garlic, tomato, red chilly,  coriander seeds, sambar powder, red chilly powder and fresh coconut. All these ingredients are sauted in oil and then made into a thick paste. For the masala do not load it too much of the ingredients and coconut because it will change the taste and consistency. The fresh mochai is cooked in a pressure cooker and then added to the kuzhambu. For a perfect kara kuzhambu the kuzhambu must boil well with medium thick consistency until the oil specks on the top. Now let's see how to prepare Mochai Kara Kuzhambu with step by step instructions.


Kuzhambu recipes
Here is a short video for Mochai Kara Kuzhambu 





Mocahi Kara Kuzhambu Recipe Details
 
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Prep time : 20 minutes
Cook time : 25 minutes
Serves : 4
Category : kuzhambu
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 200 grams fresh mochai
  • 1 tbsp tamarind, tightly packed
  • 10 small onions
  • 10 garlic cloves
  • 1 tomato
  • 1 tsp asafoetida powder
  • 1/2 tsp fenugreek
  • 1 tsp mustard
  • 1 tsp urid dal
  • few curry leaves
  • few coriander leaves
  • 5 tbsp oil
  • salt to taste
For kara kuzhambu masala
  • 1 onion
  • 1 tomato
  • 5 garlic cloves
  • 2 dried red chilly
  • 1 tbsp coriander seeds
  • 3 tsp sambar powder
  • 1 tsp red chilly powder
  • 1 tsp turmeric powder
  • 5 tbsp fresh grated coconut
Cooking Directions
  1. Wash the mochais for a couple of times and add it to a pressure cooker. Add required water and pressure cook for 5 to 7 whistles. Soak the tamarind with 1/2 cup of hot water and extract the juice with 1 cup of water.
  2. Heat 2 tbsp oil in a kadai and add the onions and garlic cloves. Saute them well until it turns soft. Next, add the dried red chillies and coriander seeds. Roast it well along with the onions. Add the tomato and saute well. After a few minutes, add the sambar powder followed by red chilly powder and turmeric powder. Finally, add the grated coconut and mix it well with the roasted ingredients. Turn off the heat.
  3. Add these roasted ingredients to a mixer jar and grind it smoothly with required water.
  4. Heat the remaining oil in the same kadai and add the fenugreek. When it pops, add the small onions and garlic cloves. Saute well for a few minutes on low heat. Do not brown them.Next add the tamarind juice and required salt.
  5. When it starts to boil, add the cooked mochai along with the cooked water. Mix well.
  6. Add the grounded masala and required water. Mix well with the tamarind. Now add the asafoetida powder and chopped tomato. Allow the kuzhambu to boil well for 15 minutes on medium heat.
  7. When the kuzhambu boils well with a nice aroma, add the curry leaves and coriander leaves. When you see oil specks on the top of the kuzhambu turn off the heat.
  8. Heat oil in a frying pan and add the mustard and urid dal. When it splutters add it to the hot kuzhambu and mix it well. Transfer the kuzhambu to the serving dish and serve it warm.


Mochai Kara Kuzhambu with step by step photos 

Wash the mochais for a couple of times and add it to a pressure cooker. Add required water and pressure cook for 5 to 7 whistles.

 Soak the tamarind with 1/2 cup of hot water and extract the juice with 1 cup of water.

 Heat 2 tbsp oil in a kadai and add the onions and garlic cloves. Saute them well until it turns soft.

Next, add the dried red chillies and coriander seeds. Roast it well along with the onions. Add the tomato and saute well.

After a few minutes add the sambar powder followed by red chilly powder and turmeric powder. Finally, add the grated coconut and mix it well with the roasted ingredients. Turn off the heat.

 Add these roasted ingredients to a mixer jar and grind it smoothly with required water.

Heat the remaining oil in the same kadai and add the fenugreek. When it pops, add the small onions and garlic cloves. Saute well for a few minutes on low heat. Do not brown them.

 Next add the tamarind juice and required salt.

When it starts to boil, add the cooked mochai along with the cooked water. Mix well.

 Add the grounded masala and required water. Mix well with the tamarind.

 Now add the asafoetida powder and chopped tomato. Allow the kuzhambu to boil well for 15 minutes on medium heat.
 
 When the kuzhambu boils well with a nice aroma add the curry leaves and coriander leaves.


When you see oil specks on the top of the kuzhambu turn off the heat.

Heat oil in a frying pan and add the mustard and urid dal. When it splutters add it to the hot kuzhambu and mix it well.

 Transfer the kuzhambu to the serving dish and serve it warm.

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