Mochakottai Kulambu / Val Beans Curry - Plattershare - Recipes, food stories and food lovers

Mochakottai Kulambu / Val Beans Curry

Recipe by Madraasi Deepa
3 from 1 vote
Served As Lunch
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.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 5


  • Mochakottai / Val beans – ½ cup
  • Onions – 1 ½ no
  • Tomato – 1 no
  • Chili powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Garlic cloves – 5 nos
  • Tamarind – a small lemon sized
  • Coconut pieces – 50 gm
  • Cumin seeds – 1 ½ tsp
  • Salt to taste
  • Oil – 3 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a sprig


  • 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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Madraasi Deepa
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