Mochai Kulambu

Mochai Kulambu
I love mochai that is also called as hyacinth beans, especially the fresh ones. Though I mostly make sambar for our daily lunch to ensure that we get our daily protein intake from the dals, I just love the gravies like this made out of the legumes itself as they themselves are a rich protein source. Whenever I buy these fresh beans from the market usually I make puli kulambu but this time tried my MIL’s recipe as it has been a long time since I made this gravy.

This takes very less time to make and you can be out of the kitchen in a jiffy. All the ingredients are available in your pantry and this gravy does not require any special ingredient to cook. This gravy will taste nice only along with rice and not with rotis.

Though you can also use the dry beans after soaking it overnight to make this gravy, it tastes best only with the fresh ones. If you want to add any vegetables along with the beans, brinjals and drumstick will make a great pair than when compared to any other vegetable.

Mochai Kulambu

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4

To be ground to a paste:


1. Pressure cook the mochai / hyacinth beans with a pinch of salt in enough water for 2 whistles. Drain and keep aside. Retain the water used for cooking the beans.

2. Place all the ingredients mentioned under the To be ground to a paste in a mixer. Add 2-3 tbsp of water and grind to a fine paste and keep aside.

3. Heat a pan with oil. Add mustard seeds, when they splutter, add urad dal and roast till it becomes golden brown. Add asafetida and curry leaves.

4. Now add the ground paste and cook for 2-3 minutes stirring continuously to avoid sticking to the pan.

5. Add cooked mochai / beans, salt and water used to cook the mochai, plus more water, if needed to adjust the consistency of the gravy and let it cook for 4-5 minutes over low flame.

6. Take off fire and serve hot with rice to which a dash of ghee has been added.


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