MOCHAI KOTTAI PULI KUZHAMBU/ KARA KUZHAMBU

     This Mochai Kottai Puli Kuzhambu is one recipe I learnt from my husband. He had learnt it from his friends during his initials days in Malaysia - a Bachelor's Style Curry, quick & easy. This is a spicy & tangy curry cooked along with a wide range of vegetables along with Mochai - Lima Beans/Butter Beans. We do not get fresh Mochai here, so this curry is prepared with the dry ones.  I usually add English Gourd(Cheyote/Merakkai), Okra(Lady's Finger), Brinjal(Egg Plant), Yellow Pumpkin(Squash) etc., in this Mochai Kottai Puli Kuzhambu.
     Soaked Mochai/Lima Beans is cooked and then added into this Spicy Puli Kuzhambu.  Get easy with the choice of vegetables to be added into this Kara Kuzhambu.  I add most of the above vegetables into this Curry.  This curry has an overwhelming note of Tamarind & Red Chilli Powder which gives the name - Puli Kuzhambu/Kara Kuzhambu. Mochai Kottai Puli Kuzhambu is a perfect Curry to be served along with Steamed Rice. This curry goes well with Tiffin items like Ven Pongal, Rava Pongal & Rava Upma too.


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Cuisine - South India
Recipe Type - Curry
Spice Level  - Medium - High
Difficulty - Easy
Serves - 3-4
Author - SM


Soaking Time(Lima Beans/Mochai) - 8-10/Overnight
Preparation Time - 25 - 30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK MOCHAI KOTTAI PULI KUZHAMBU/ KARA KUZHAMBU

INGREDIENTS :

To Soak & Cook Mochai/Lima Beans:

Dried Mochai/Lima Beans - 1/4 Cup
Water - 3/4 - 1 Cup

For Puli Kuzhambu/Kara Kuzhambu :

Onion - 1 No.
Garlic - 10-12 Cloves
Tomato - 1 No.
English Gourd - 1/2 the vegetable.
Okra - 4-5 No's.
Eggplant - 2 No's(Small Variety)
Yellow Pumpkin - 1 Ridge.
Turmeric Powder - 1/2 Teaspoon.
Red Chilli Powder - 1-11/2 Teaspoon.
Curry Masala Powder - 1 Teaspoon
Tamarind - 1 Lime Size(Tamarind Paste 1-11/2 Tspn)
Jaggery - a small Piece(Optional)
Coconut Milk - 1/2 Cup(Optional)
Salt - To Taste

 

For Tempering :

Gingelly Oil - 2 Tablespoons.
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Curry Leaves - 2 Sprigs

METHOD:

To Soak & Cook Mochai/Lima Beans:

• Wash & Soak Mochai/Lima Beans in ample of Water.
• Soak it for at least 8-10 Hours/overnight.
• Alternatively, can soak in hot water for 4-5 Hours.
• Once soaked, discard the water used for soaking.
• Pour about 1/2 - 3/4 Cup of Water and pressure-cook the Mochai/Lima Beans for 3 Whistles on a high flame.
• Lower the flame and cook for another 2-3 Whistles.
  
• Switch off the flame and allow the pressure to release.
• Keep the cooked Mochai/Lima Beans aside.
• Some Mochai/Lima Beans take longer/sooner to get cooked.  Adjust accordingly.
  

For Puli Kuzhambu/Kara Kuzhambu :

• Peel, wash and cut the English Gourd into two, remove the centre portion and cut it into 1" Cubes.
• Cut through the Ridge of the Yellow Pumpkin.  Peel the skin, discard the seeds from the centre and cut it into 1" Cubes.
• Trim the ends & cut Okra into 1" long pieces.
• Cut Eggplant/Brinjal into four and leave it in salted water until use.
• Soak Tamarind in warm water for few minutes and extract tamarind juice out of it.
• Heat Gingelly Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds and Curry Leaves in it.
• Add Garlic Cloves and fry until aromatic.
• Add finely chopped Onions and sauté until onions turn translucent.
• Lower the flame and add Turmeric Powder, Red Chilli Powder and Curry Masala to the above and give a quick stir.
• Fry on a very low flame for a few minutes.
• Add chopped Tomatoes and cook until tomatoes turn soft and oil separates from the mix.
• Now add the Vegetables along with a sprinkle of Water.
• Cover and cook until vegetables turn soft and cooked.
• Once the Vegetables are cooked, add the cooked Mochai/Lima beans and mix well.
• Pour in the Tamarind extract and allow it to boil on a low flame.
• Boil the Puli Kuzhambu until the raw flavour goes.
• Add Jaggery and mix well.
• Pour in the Coconut Milk and boil it on a low flame stirring occasionally.
• Switch off the flame and serve Mochai Kottai Puli Kuzhambu with Rice.
• Mochai Kottai Puli Kuzhambu  can also be served along with tiffin items like Ven Pongal, Rava Pongal or Rava Upma.

For detailed Recipe on CURRY MASALA POWDER, Click here...