Mochakottai / Avarai kottai is widely available during pongal festival every year and we have got so much at home. So wanted to share this flavourful kulambu recipe as this is the right season this mochai is available in abundance. This goes well with steamed rice, idly and dosa. I have used fresh beans and this can be also be prepared with dried beans available in stores by soaking it overnight.
- Fresh beans – 1 /2 cup
- Small Onions – 1/2 cup
- Tomato – 1
- Tamarind – lemon size
- Coconut – 7 pieces
- Mustard seeds – 1 /4 tsp
- Cumin seeds – 1 /2 tsp
- Pepper seeds – 6
- Cashews – 5 (optional)
- Urad dal – 1 /2 tsp
- Chilli powder – 1 /2 tsp
- Sambar powder – 1 tsp
- Turmeric powder – 1 /4 tsp
- Coriander powder – 1 tsp
- Salt – as required
- Oil – 1 tsp
1.Wash and pressure cook field beans for about 3 whistles. Soak tamarind in warm water and extract juice.
2.Heat oil and add cumin seeds, cashews, few Onions and tomato. Saute for a minute and transfer to a mixer.
3.Add coconut, pepper seeds, coriander powder to it and grind into fine paste adding little water.
4.Add oil to the same kadai, add mustard seeds and Urad dal. When they splutter add remaining Onions.
5.Fry till onion becomes golden brown and add the cooked field beans along with turmeric, chilli and sambar powders.
6.Stir well until raw smell vanishes and add tamarind juice and grinded paste.
7.Add required salt and water. Cook covered for 5-10 minutes until oil separates.
8.Switch off once you get desired consistency. I always prefer thick gravy for rice.
9.Serve hot by garnishing with coriander leaves at top.
- Any veggies like brinjal, drumstick can be added.
- If you are using dried beans then dry roast to remove skin or soak overnight.