Kathrikkai Mochai(Avarai) Kottai Kuzhambu | Kathrikkai Mochai Kara Kuzhambu | Brinjal Field Beans(Dry Beans) Curry Recipe

Today's recipe is a popular south Indian Kuzhambu  using Mochai or Avarai kottai, it is called as Val Beans or Field Beans or Dry Lima Beans in English. Kathrikkai Mochai Kara Kuzhambu is similar to Puli Kuzhambu nothing but a tamarind based curry with coconut. We use Kuzhambu Milagai thool for this kuzhambu. The real flavor and taste is achieved only by using kuzhambu milagai thool and tempering with Nalla Ennai(Sesame Oil). This is my Mom's recipe and she always uses Poppy seeds along with coconut to make coconut paste which gives unique flavor and texture to the kuzhambu. But adding poppy seeds is optional but I used in this kuzhambu. Now off to the recipe..

Kathrikkai Mozhai Kara Kuzhambu Recipe

Prep Time : 20 Minutes | Cook Time : 25 Minutes

Recipe Category : Side Dish | Recipe Cuisine : Indian

Serves   6

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Ingredients

1. Brinjal, Indian Eggplant   5 no.
2. Mochai/Dry Val Beans   1/4 cup
3. Pearl Onion/Chinna Vengayam    8-10 no.(chopped)
4. Garlic   5 fat cloves(peeled & chopped)
5. Tomato   1 small(chopped)
6. Turmeric Powder   1/4 tsp
7. Kuzhambu Milagai Thool    1 and 1/2 tsp
8. Coriander Powder   2 tsp
9. Salt   to taste
10. Tamarind    small lime sized(soaked in warm water for 15 minutes)

For Tempering

1. Sesame Oil   1 and 1/2 tbsp
2. Mustard seeds    1/2 tsp
3. Cumin seeds   1/4 tsp
4. Vendhayam/Fenugreek seeds    1/4 tsp
5. Hing  a  generous pinch
6. Curry leaves   few

For Coconut Paste

1. Fresh Shredded coconut    1/4 cup
2. Poppy seeds   1/2 tsp(soaked in warm water)
3. Cumin seeds/Jeera    1/2 tsp
4. Roasted gram dal/Pottukadalai    1 tsp(optional)

Method
Soak dry val beans/mochai over night or 8 hours and then pressure cook for 2-3 whistles using enough water and keep aside.

Grind coconut, jeera, soaked poppy seeds, pottu kadalai to a smooth paste using little water and keep ready.
Now heat oil in a kadai, when it is hot add mustard seeds, jeera and allow to splutter and then add fenugreek seeds and allow to splutter then add onion, curry leaves, hing and fry till the onion is soft.

After that add garlic and fry for 2 minutes and then add chopped tomato and saute until the tomato turns soft and mushy.

And add cut brinjal, turmeric powder and saute for 3 minutes.
Then add pressure cooked mochai, kuzhambu milagi thool, coriander powder and stir well and let the brinjal and beans coat well with the masala and saute for 1-2 minutes.
And add 1/2 cup of water, enough salt and cook covered until the brinjal turns soft and tender.

After that add ground coconut paste and add water (to desired consistency) and cook covered for another 4-5 minutes.

Once done, lastly add the tamarind extract and simmer for another 2-3 minutes and switch off the stove.
That's it...Kathrikkai Mochai Kara Kuzhambu Ready. Serve hot with plain white rice and papad.
Notes:
During season time, my mom used to make this kuzhambu with fresh Mochai.
You can also skip coconut and make it as plain puli kuzhambu.
Always add tamarind extract in the end or after the brinjal is cooked completely.
It is recommended to use Kuzhambu Milagai Thool for this recipe for the traditional taste and flavor.
But if you don't have, you can also use 1 tsp chilli powder, 1/2 tsp jeera powder, 1/2 tsp sambar powder and 2 tsp coriander powder for the entire recipe.
The same way instead of val beans, you can also use Karamani(Black Eye Beans), Thattai Payir(Red Chori Beans), Black Beans or Kashmiri Red Beans along with Brinjal.