Mochai Kuzhambu Recipe / Fresh Field Beans Curry

Are you looking for a delicious and unique recipe to try at home? Look no further than the mochai kuzhambu recipe! This traditional South Indian dish is packed with flavor and is sure to become a family favorite. In this blog post, we will walk you through the step-by-step instructions on how to make this mouthwatering mochai kuzhambu. Get ready to experience the rich and aromatic flavors of this classic South Indian dish. Let's get cooking!

What Is Mochai Kuzhambu Recipe?

• Mochai kuzhambu is a traditional South Indian dish that features fresh field beans as the main ingredient, combined with a blend of Indian spices and seasoning. The succulent mochai payaru, also known as field beans, is cooked in a flavorful gravy made with aromatic spices, coconut, and tangy tomatoes. This unique and delicious dish is typically enjoyed with steamed rice or ven pongal, making it a popular choice for a comforting and satisfying meal.
• In this recipe, the combination of fresh mochai payaru, fennel seeds, curry leaves, ginger and garlic paste, and a medley of spices creates a rich and flavorful gravy that is simply irresistible. The addition of coconut paste adds a creamy texture and depth of flavor to the dish, making it a true delight for the taste buds.
• Whether you're a fan of South Indian cuisine or looking to explore new and exciting flavors, mochai kuzhambu is a must-try recipe that embodies the essence of traditional Indian cooking. The aromatic blend of spices and the hearty, filling nature of the dish make it a perfect choice for a satisfying and delicious meal.

Why You'll Love Mochai Kuzhambu Recipe?

• Delicious Texture: This traditional South Indian dish has a rich and flavorful gravy that perfectly coats the tender mochai payaru, creating a satisfying and hearty meal.
• Nutrient-Packed Ingredients: The fresh field beans used in this recipe are a great source of protein, fiber, and essential nutrients, making this dish not only delicious but also nutritious.
• Good for Digestion: The use of fennel seeds and asafoetida in the recipe not only adds great flavor but also aids in digestion, making it a perfect comfort food.
• Promotes Weight Loss: The high fiber content in fresh field beans and coconut helps to keep you full for longer, supporting weight management and a healthy lifestyle.
• Boosts Immunity: The use of ginger, garlic, and a blend of spices in the recipe provides numerous health benefits, helping to strengthen the immune system.
• Versatile Serving Options: Enjoy this mochai kuzhambu with a side of steamed rice or ven pongal for a satisfying and fulfilling meal, perfect for lunch or dinner.

Ingredients for Mochai Kuzhambu Recipe

• Fresh mochai payaru / fresh field beans: Fresh field beans add a nutty and earthy flavor to the kuzhambu and provide a good source of protein and fiber.
• Fennel seeds: Fennel seeds lend a warm and slightly sweet flavor, as well as aid in digestion.
• Onion: Finely chopped onion adds a sweet and savory flavor to the kuzhambu, enhancing its overall taste.
• Curry leaves: Curry leaves contribute a unique flavor and aroma to the kuzhambu, enhancing its authenticity.
• Tomato: Chopped tomatoes bring a tangy and slightly sweet flavor to the kuzhambu, as well as a rich, red color.
• Ginger and garlic paste: The combination of ginger and garlic adds a bold and aromatic flavor to the kuzhambu, complementing the other spices and ingredients.

How To Make Mochai Kuzhambu?

To make a delicious mochai kuzhambu, follow these simple steps:

• Begin by finely chopping the onion and roughly chopping the tomatoes.
• Next, grind all the ingredients listed under 'to grind' until you achieve a smooth paste.
• Heat a pan with oil over medium heat. Add the fennel seeds and fry them until they splutter.
• Then, add the finely chopped onion and curry leaves, frying them until they turn a golden brown color.
• Add the ginger and garlic paste, stirring until the raw smell dissipates.
• Introduce the roughly chopped tomatoes, giving them a good stir.
• Incorporate the turmeric powder, red chilli powder, asafoetida powder, and salt, frying until the tomatoes become soft and mushy.
• Add the ground coconut paste and sauté until the oil oozes out from the masala, which should take around 5 to 6 minutes.
• Pour in 2 cups of water, mix well, cover, and cook.
• Once the masala begins to boil, add the fresh mochai and salt as needed for the gravy, mixing well. Cover and cook over low heat until the mochai is fully cooked and the gravy becomes thick.
• Finally, garnish with chopped coriander leaves and serve hot with rice or ven pongal for a flavorful and satisfying meal.

Following these steps will ensure a delightful and authentic mochai kuzhambu that is full of flavor and aroma. Enjoy!

Serving Suggestions

• Pair with Rice: Mochai kuzhambu tastes delicious when served with steamed white rice. The combination of the flavorful curry with rice makes for a satisfying meal.
• Serve with Roti or Naan: For a North Indian twist, pair the mochai kuzhambu with roti or naan bread. The creamy and spicy gravy complements the soft and fluffy texture of the bread.
• Accompany with Ven Pongal: Another great option is to serve the mochai kuzhambu with ven pongal. The creamy and savory pongal pairs perfectly with the rich and spicy curry.
• Side of Poriyal: Complete the meal with a side of poriyal, a South Indian dry vegetable dish. The light and mildly spiced poriyal balances out the bold flavors of the mochai kuzhambu.
• Enjoy with Papad: Add a crunchy element to the meal by serving papad on the side. The crispy texture of the papad complements the creamy consistency of the curry.
• Pair with Pickle: A side of tangy and spicy pickle adds a burst of flavor to the meal. The pickle serves as a perfect condiment for enhancing the taste of the mochai kuzhambu.

Tips for Mochai Kuzhambu Recipe

• Preparation Duration: This mochai kuzhambu recipe requires some time for preparation due to the need for chopping and grinding the ingredients. It's important to set aside enough time to properly prepare and grind the coconut paste for the recipe.
• Cooking Techniques: The key to a flavorful mochai kuzhambu lies in the cooking techniques. Take your time while sautéing the onions, tomatoes, and spices to ensure the flavors develop fully. Also, be patient while cooking the mochai in the gravy to allow it to absorb all the flavors and become tender.
• Importance of Garnishing: Garnishing with chopped coriander leaves not only adds freshness and a pop of color to the dish but also enhances its presentation. Don't skip this step as it can elevate the overall dining experience.
• Adjust Spice Level: Feel free to adjust the amount of red chili powder and green chilies in the recipe according to your spice preference. You can also add or reduce the quantity of water to achieve your desired consistency for the gravy.
• Serve with: Mochai kuzhambu pairs well with rice or ven pongal. The flavors of the kuzhambu complement the simplicity of these dishes, making for a wholesome and satisfying meal.
• Make in Advance: This recipe can be made in advance and tastes even better the next day as the flavors have more time to meld together. Simply reheat before serving and enjoy the delicious flavors.

Variations for Mochai Kuzhambu Recipe

• Vegetarian Option: You can make a vegetarian version of mochai kuzhambu by skipping the addition of meat or seafood, and adding more vegetables like potatoes, brinjal, or drumstick to the gravy for a flavorful alternative.
• Spice Level: Adjust the spice level according to your preference by adding more or fewer green chilies and red chili powder. You can also experiment with different types of chili powder for a unique kick to the dish.
• Protein Addition: For added protein, you can include boiled eggs or tofu to the mochai kuzhambu. This will add a different texture and flavor to the dish, making it a versatile option for different dietary preferences.
• Coconut Milk: For a creamier and richer gravy, you can substitute the ground coconut paste with coconut milk. This will give a different taste and texture to the kuzhambu, making it a comforting and indulgent dish.
• Tamarind Flavor: If you prefer a tangier flavor, you can add tamarind pulp to the gravy to enhance the sourness. This will add a zesty and refreshing taste to the dish, perfect for those who enjoy tangy flavors.
• Fresh Herbs: Experiment with adding fresh herbs like mint or cilantro to the gravy for a burst of freshness and aroma. This will elevate the flavors of the kuzhambu and add a refreshing twist to the traditional recipe.

How to Store Mochai Kuzhambu Recipe

• Storing Fresh Mochai Payaru: After purchasing fresh field beans, store them in a cool and dry place. Keep them in a ventilated container or paper bag to maintain freshness. Use them within a few days for the best flavor.
• Preserving Coconut Paste: Store any leftover coconut paste in an airtight container in the refrigerator. It can stay fresh for up to 2 days. For longer storage, freeze the paste in an ice cube tray and then transfer the cubes to a freezer bag.
• Keeping Spices Fresh: To retain the flavor and aroma of spices, store them in airtight containers away from direct sunlight and heat. This will help in preserving the quality of the spices for a longer period.
• Maintaining Aroma of Curry Leaves: Store the fresh curry leaves in a zip-top bag or airtight container in the refrigerator. If you want to store them for a longer time, consider drying the leaves and then storing them in a cool, dark place.
• Storing Leftover Kuzhambu: If there are any leftovers, store the kuzhambu in an airtight container in the refrigerator. It can be reheated and enjoyed within 2-3 days.
• Importance of Proper Storage: Proper storage of the key ingredients plays a crucial role in maintaining the flavor, aroma, and quality of the mochai kuzhambu. By ensuring the freshness of the ingredients, you can enhance the overall taste of the dish.

By following these simple storage tricks, you can ensure that your mochai kuzhambu recipe stays fresh and flavorful for longer periods.

Frequently Asked Questions (FAQs)

How can I adjust the spice level in mochai kuzhambu?

• You can adjust the spice level by increasing or decreasing the amount of red chili powder and green chilies in the recipe. If you prefer a milder taste, you can reduce the quantity of these ingredients.

Can I use canned field beans instead of fresh ones?

• Yes, you can use canned field beans if fresh ones are not available. Just make sure to rinse the canned beans thoroughly before adding them to the kuzhambu.

What can I serve with mochai kuzhambu?

• Mochai kuzhambu pairs well with rice or ven pongal. You can also enjoy it with dosa or idli for a delicious South Indian meal.

Should I cover the pan while cooking the mochai kuzhambu?

• Yes, it's recommended to cover the pan while cooking the mochai kuzhambu. This helps the flavors to meld together and ensures that the mochai beans cook thoroughly.

Can I make mochai kuzhambu in advance?

• Yes, you can make mochai kuzhambu in advance and store it in the refrigerator for 2-3 days. Just reheat it before serving.

What are some variations I can try with this recipe?

• You can add vegetables like drumstick or brinjal to the kuzhambu for added flavor and nutrition. Additionally, you can adjust the consistency of the gravy according to your preference by adding more or less water during the cooking process.

Recipe Card

Mochai Kuzhambu Recipe / Fresh Field Beans Curry 2021-01-05 04:02:15

Mochai Kuzhambu Recipe  / Fresh Field Beans Curry

Serving Size: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 1 cup Fresh mochai payaru / fresh field beans
• 1/2 tsp Fennel seeds
• 1 large sized Onion, finely chopped
• Few Curry leaves
• 1 large sized Tomato, chopped
• 2 tsp Ginger and garlic paste
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1/4 tsp Asafoetida powder
• Salt to taste
• 2 tbsp Cooking oil
• For garnishing Coriander leaves

To grind:

• 1/2 cup Chopped coconut
• 4 to 5 Green chillies
• 1 tsp Cumin seeds
• Water as needed

Instructions:

• Firstly, chop onion finely.
• Then, chop the tomatoes roughly.
• Finally, grind all the ingredients given under 'to grind' until a smooth paste.
• Heat a pan with oil, over medium heat.
• When the oil heats, add fennel seeds and fry until spluttering.
• Then add finely chopped onion and curry leaves and fry until they turn into golden brown.
• Also add ginger and garlic paste, stir fry till it's raw smell leaves.
• Then add roughly chopped tomatoes and give a good stir.
• Now add turmeric powder, red chilli powder, asafoetida powder and salt, fry until the tomatoes become soft and mushy.
• Then add ground coconut paste and saute until the oil oozes out from the masala. It takes 5 to 6 mins.
• Now, add 2 cups of water, mix well, cover and cook.
• When the masala starts to boil, add fresh mochai and salt as needed for the gravy and mix well, cover and cook, over low heat until the mochai fully cooked and the gravy becomes thick.
• Finally, garnish with chopped coriander leaves and serve hot with rice or ven pongal.

By Santhi Therese
The Indian Claypot

Step-By-Step Instructions:

Grind all the ingredients given under ‘to grind’ until a smooth paste.

Heat a pan with oil, over medium heat. When the oil heats, add fennel seeds
and fry until spluttering.

Then add finely chopped onion and curry leaves and fry until they turn
golden brown.

Also, add ginger and garlic paste, stir fry till it’s raw smell leaves.

Then add roughly chopped tomatoes and give a good stir.

Now add turmeric powder, red chili powder, asafoetida powder and salt, fry until the tomatoes become soft and mushy.

Then add ground coconut paste

and saute until the oil oozes out from the masala. It takes 5 to 6 mins.

Now, add 2 cups of water, mix well,

cover and cook.

When the masala starts to boil, add fresh mochai and salt as needed
for the gravy and mix well,

cover and cook, over low heat, until the mochai fully cooked and the gravy
becomes thick.

Finally, garnish with chopped coriander leaves and serve hot with rice or ven Pongal.