Mochai Kottai Kuzhambu/Curry

Mochai Kottai refers to the seeds of Indian/Hyacinth Beans (Avaraikkai) in Tamil. This is cultivated more during Pongal Festival.

This curry is a form of Puli Kuzhambu; made with tamarind extract and along with vegetables like Drumstick, Brinjal, Cluster Beans (Kothavarangai) and Yam. It tastes good even when made only with Mochai Kottai alone.

I have seen many of my neighbors using Tomato in this curry acc. to their taste. Also, Non-Vegetarians use these seeds in Dry Fish Curry(Karuvadu Kuzhambu in Tamil).

Ingredients:

Mochai Kottai ½ cup (200ml cup)

Tamarind  (Lemon Size)

Water 3-4 cups (350ml cup)

Sambar Powder 2.5 tbsp or to taste

Asafoetida Powder 2-3 Pinch

Garlic Cloves 5

Pearl Onions 6

Curry Leaves 5

Mustard Seeds/Kadugu 1 tsp

Fenugreek Seeds/ Vendhayam ¼ tsp

Salt 1.5 tsp or to taste

Sesame / Til Oil

Preparation:

Soak Tamarind in one cup of water for 15-20 mins. Extract Tamarind Juice using 2-3 more cups of water and strain.

Soak Mochai Kottai in water for one hour. Peel and chop Pearl Onions. Peel off Garlic.

Method:

Heat Oil in a pan. When it is hot, add Mustard Seeds. Wait till it pops up, reduce flame. Add Fenugreek Seeds. Wait till it crackles. Add Garlic, Curry Leaves and Pearl Onions. Fry till Onions turn slightly brown.

Now add strained Tamarind Juice, Mochai Kottai and other vegetables, if any. Add Sambar Powder, Asafoetida and Salt. Do not add water. Stir well.

Boil on a medium flame till the curry reduces and the oil floats on top.

Serves: 2-3

Serve with steamed Rice.

Notes:

Tomato(1), Drumsticks and Brinjal (1-2) can be added according to your taste.

This Curry goes to Sobha's Cook It Healthy: Proteincious Event.