Thamarind Mochai Kuzhambu

Method

1. 1

   Prepare mochai: If using dried field beans, soak overnight. Pressure cook 5 whistles until tender. Drain.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.

3. 3

   Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add half tsp fenugreek seeds and 1 sprig curry leaves.

4. 4

   Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 8-10 minutes until deep golden.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Fry 2-3 minutes.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

7. 7

   Add cooked mochai: Add the drained cooked field beans. Stir gently.

8. 8

   Simmer: Cook on medium heat 10-12 minutes until the kuzhambu thickens and beans absorb the flavour.

9. 9

   Check oil: Sesame oil should separate and float on top.

10. 10

    Serve: Adjust salt. Mochai kuzhambu has an earthy bean flavour. Serve with steamed rice and papad.