Mochakottai Kulambu / Val Beans Curry
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About Mochakottai Kulambu / Val Beans Curry
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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Recipe Time & More
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 Comments
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This looks so inviting! Thank you.
Absolutely scrumptious! Thanks for the recipe.
What a flavorful dish! Thanks for sharing.