Mochakottai / Val Bean Kazhambu

Mochakottai / Val bean - 1 cup, Brinjal - 5, Sesame oil - 2 tbsp, Onion - 1/2 chopped, Curry leaves, Tomato - 1, Garlic - 2 cloves, Turmeric powder - 1/2 tsp, Malli / Coriander powder - 2 tbsp, Red chilli powder - 1 tsp, Tamarind water - 1 1/2 tbsp, Shredded coconut - 1/4 cup, Sombu / Fennel seeds - 1 tsp, Cloves - 4, Black pepper - 1 tsp, Salt

Get all the ingredients ready
Soak the mochakottai for over night. Pressure cook the mochakottai with a pinch of turmeric powder and garlic for 8 whistles or until soft.
Add tomato, coconut, tamarind water, sombu, cloves and black pepper into blender. Grind  it to smooth paste. Add  1/4  cup of water and keep aside.
Heat the pan with oil and add sombu, onion, curry leaves. Saute well until the onion turns golden brown.
Add turmeric powder, salt, red chilli powder, coriander powder and saute well.
Add brinjal, mix well and cook for a minute.
Add water and close the pan with lid until the brinjal boiled.
Add the cooked mochakottai and mix well.
Add the masala paste and 1 & 1/2 cup of water. Close the pan   with lid and let it simmer for 15 minutes on medium flame.
The oil should float on top of the kuzhambu. This indicates, the kuzhambu is done.
Mochakottai / Val Bean Kazhambu is ready to serve with rice.

No comments:

Post a Comment