Mochakottai Kulambu / Val Beans Curry

Mochakottai Kulambu / Val Beans Curry - Plattershare - Recipes, food stories and food lovers
Mocha Kottai is called as Field beans or Hyacinth bean or Val beans in English. It is a dry beans variety and is found in all Indian grocery shops. Also you can try the same recipe with karamani (black eyed beans). This is mochakottai/Val beans helps in digestion and its fibre content, helps in reducing the weight.
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Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Served As: Lunch
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 5

Ingredients
 

  • 1/2 cup Beans mochakottai val â
  • 1 no Onions â
  • 1 no Tomato â
  • 1 tsp Chili Powder â
  • 2 tsp Coriander Powder â
  • 1/2 tsp Turmeric Powder â
  • 5 cloves Garlic â nos
  • a Tamarind or lemon â lemon sized
  • 50 piece Coconut â
  • 1 tsp Cumin Seeds â
  • 1-2 tsp Salt or as per taste
  • 3 tsp Oil â
  • 1/4 tsp Mustard Seeds â
  • 1/4 tsp Split Blackgram €“ ¼ Tsp split blackgram â
  • a leaves Curry â
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Instructions
 

  • Fry the mochaikottai/val beans for few min, until the raw smell goes out and it turns golden brown in color.
  • Soak the roasted mochakottai for almost 6 hrs in water. Prepare Tamarind extract.
  • Peel and finely chop the onions and tomatoes. Grind the coconut pieces along with 1 ¼ tsp of cumin seeds to a fine paste by adding little water.
  • Drain the water from the soaked mochakottai/val beans and pressure-cook it for about 5 whistles.
  • Heat oil in a kadai, add mustard seeds, split blackgram, cumin seeds and curry leaves, wait till they crackle.
  • Add in the onions and cook until they turn golden brown. Add in the tomatoes and cook until they turn mushy.
  • Add all spice powders and cook until the raw smell goes off.
  • Add only the cooked mochakottai/val beans followed by salt and cook for few mins.
  • Pour in the ground coconut paste and cook until the raw smell goes off.
  • Pour in the tamarind extract and the leftover water from the pressure cooked mochaikottai/val beans.
  • Cover with the lid and bring to boil, remove the lid when the oil starts floating on the top.
  • Keep in medium flame, until it reaches the curry consistency.
  • Remove from fire. Serve hot with steamed rice, any vegetable stir-fry or Dry fish stir-fry and pappad.

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3 from 1 vote
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Madraasi Deepa
Madraasi Deepa

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