Chettinad-Style Mochakottai Kulambu (Val Bean Curry)
40 minutes
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About Chettinad-Style Mochakottai Kulambu (Val Bean Curry)
Discover the rich flavors of South India with this authentic Chettinad-style Mochakottai Kulambu, a hearty and healthy curry made with val beans (also known as hyacinth beans or field beans). This flavorful dish is simmered with aromatic spices, onions, tomatoes, and coconut, creating a comforting and satisfying meal perfect for a special lunch or dinner.Mochakottai beans are a nutritional powerhouse, packed with fiber for improved digestion. This recipe offers a simple yet elegant approach to preparing this often-overlooked legume, showcasing its unique taste and texture. Easily adaptable, you can substitute black-eyed peas (karamani) for a delightful twist.Serve this wholesome curry alongside fluffy steamed rice for a complete and balanced South Indian feast. The vibrant colors and aromatic spices will transport your taste buds to the heart of Chettinad cuisine.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Beans & Soak
- 1 cup Hyacinth Bean also known as mochakottai beans or field beans. rinse thoroughly before use., val beans
- Water enough to cover Water for soaking beans.
Aromatics & Spices
- 1 Onion finely chopped, medium
- 1 Tomato finely chopped, medium
- 1 tsp Chili Powder
- 2 tsp Coriander Powder dhania
- 1/2 tsp Turmeric Powder haldi
- 5 Garlic minced cloves
- 1 tsp Cumin Seeds
- 1 1/4 tsp Cumin Seeds for coconut paste
- 1.5 tsp Salt or to taste
Coconut & Tamarind
Tempering & Other
- 3 tbsp Oil coconut oil preferred
- 1/4 tsp Mustard Seeds rai
- 1/4 tsp Urad Dal black, split gram
- 1 sprig Curry Leaves
Instructions
Preparation
- Dry roast the Mochakottai beans in a pan for a few minutes until fragrant and lightly browned. Soak the roasted beans in water for at least 6 hours.
- Prepare the tamarind extract by soaking the tamarind in warm water for about 15 minutes, then squeezing out the pulp.
- Grind the coconut and 1 1/4 teaspoons of cumin seeds into a smooth paste with a little water.
- Pressure cook the soaked beans until tender (about 5 whistles).
Cooking the Curry
- Heat the oil in a heavy-bottomed pan or kadai. Add the mustard seeds, split black gram, and remaining cumin seeds. Once they begin to splutter, add the curry leaves.
- Add the chopped onions and sauté until golden brown. Add the chopped tomatoes and cook until softened.
- Add the chili powder, coriander powder, turmeric powder, and minced garlic. Sauté for a minute until fragrant.
- Add the cooked and drained Mochakottai beans, along with salt. Mix well and cook for a few more minutes.
- Stir in the ground coconut paste and cook for 2-3 minutes until the raw smell disappears.
- Pour in the tamarind extract and add 1/2 cup of the water reserved from the pressure-cooked beans.
- Bring the curry to a boil, then reduce the heat to medium-low, cover, and simmer until the sauce thickens to your desired consistency. Check seasoning.
- Remove from heat and serve hot with steamed rice.
Recipe Notes
Expert Tips for the Best Mochakottai Kulambu
- For a richer flavor, use freshly grated coconut instead of desiccated coconut.
- Adjust the amount of chili powder to control the spice level according to your preference.
- If you don't have a pressure cooker, you can boil the beans until tender, which may take longer.
- Adding a squeeze of fresh lime juice at the end enhances the overall flavor profile.
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Recipe Nutrition
Calories: 30kcalCarbohydrates: 1gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 684mgSugar: 1g
Madraasi Deepa
Articles: 146
3 Comments
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This looks so inviting! Thank you.
Absolutely scrumptious! Thanks for the recipe.
What a flavorful dish! Thanks for sharing.