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Mochai kottai kuzhambu
மொச்சை கொட்டை குழம்பு (mochai kottai kuzhambu): Tamil dried field beans and brinjal in thick tamarind gravy
Across Tamil Nadu, from Madurai to Tirunelveli, mochai kottai kuzhambu is a winter and weekend curry: dried field beans and small brinjals stewed in a thick tamarind and sambar-powder gravy with shallots and garlic. It is cooked in a big batch, because everyone agrees it tastes better the next day, and eaten with rice, a spoon of sesame oil and appalam or a simple keerai. The beans turn creamy and the brinjal melts into the sauce. Dried field beans must be soaked and boiled until completely soft; never eat them undercooked. The usual mistake is adding the tamarind before the beans are tender, because acid stops them softening. Slow-cooker: boil the soaked beans hard on the hob for 10 minutes first, then cook everything on low for 6 hours. Chef's tip: fry the brinjal in the oil before the gravy goes in, so it holds its shape instead of dissolving.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the beans
- 5 ½ oz dried field beans (mochai)soaked overnight in plenty of water
- 4 ¼ cups water
For the gravy
- 3 tbsp sesame oil (gingelly)
- 1 tsp mustard seeds
- ¼ tsp fenugreek seeds
- 2 sprigs curry leaves
- 12 shallotspeeled, halved
- 6 cloves garlichalved
- 9 oz small brinjals (aubergines)quartered, kept in water
- 1 tomatochopped
- ½ tsp ground turmeric
- 2 tbsp sambar powder
- 1 oz tamarindsoaked in 500 ml hot water
- 1 tsp jaggery
- 1 ¼ tsp salt
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Method
0/8 doneStep 1: Drain the soaked 5 ½ oz dried field beans (mochai) and throw away the soaking water. Put them in a heavy pot with the 4 ¼ cups water, bring to a boil and boil hard for 10 minutes, skimming off the foam.
15 minStep 2: Lower the heat, cover and simmer for 35–40 minutes until a bean crushes easily between two fingers. Drain, keeping 250 ml of the cooking liquid, and tip the beans into a bowl. (Pressure cooker: 5 whistles after the hard boil.)
40 minStep 3: Wipe the pot, heat 3 tbsp sesame oil (gingelly) over a medium heat and add 1 tsp mustard seeds and ¼ tsp fenugreek seeds. When the mustard pops, add 2 sprigs curry leaves and ¼ tsp asafoetida (gluten-free hing).
1 minStep 4: Add 12 shallots and 6 cloves garlic and fry for 4 minutes until golden. Drain the 9 oz small brinjals (aubergines), add it and fry for 4 minutes until the cut sides are lightly browned.
8 minStep 5: Add 1 tomato, ½ tsp ground turmeric and 2 tbsp sambar powder and cook for 3 minutes until the tomato is soft and the powder smells toasty.
3 minStep 7: Add the beans and simmer, partly covered, for 15 minutes, stirring now and then, until the brinjal is soft and the gravy is thick enough to coat a spoon, with oil showing at the edges.
15 minStep 8: Rest for 10 minutes before serving with rice and a spoon of sesame oil. It keeps for 3 days in the fridge and thickens as it stands; loosen with a splash of water.
1 min
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 10 g
- Carbs
- 30 g
- Fat
- 11 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mochai kottai kuzhambu take?
- About 85 minutes in total: 15 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
- What can I use instead of fenugreek seeds?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
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