Thamarind Mochai Kuzhambu

Ingredients

• - 250g field beans in tamarind
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare mochai: If using dried field beans, soak overnight. Pressure cook 5 whistles until tender. Drain.
2. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.
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. Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 8-10 minutes until deep golden.
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. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
7. Add cooked mochai: Add the drained cooked field beans. Stir gently.
8. Simmer: Cook on medium heat 10-12 minutes until the kuzhambu thickens and beans absorb the flavour.
9. Check oil: Sesame oil should separate and float on top.
10. Serve: Adjust salt. Mochai kuzhambu has an earthy bean flavour. Serve with steamed rice and papad.