Mochai and Murungaikai kara Kulambu | Field bean and Drumstick spicy gravy

Whenever my Chithi family cultivates this field beans, we will get our share. This one will be cultivated just before Pongal. So for every “Maattu” Pongal, using fresh field beans, this spicy gravy will be prepared to serve for everyone. This gravy is special for “Maattu” Pongal in our place. We use to dry fresh field beans under the sun and preserve it in dry container for the whole year till the next cultivation. I have seen fresh field beans in many departmental stores in Chennai. Today I have used dried beans for this gravy. Dried beans have to be soaked overnight to cook. If you are using fresh field beans then just skip only the step to soak.

Let’s see how to prepare this traditional Kulambu.

Ingredients:

Mochai – 1 cup

Drumstick – 1

Cooking oil – 2 tbsp

Mustard seeds – 1 tsp

Urad dal - 1 tsp

Red chili – 2

Tamarind – 1 lemon size

Curry leaves

Salt

To grind:

Shallots – 1 cup (peeled) (or 2 onions)

Methi seeds – 1 tsp

Black Pepper – 1 tsp

Chili powder – 2 tsp

Coriander powder – 1 tsp

Turmeric – 1/4 tsp

Oil – 1 tbsp

Asafetida – a pinch

To grind:-

Grated Coconut – 3 tbsp (for thickness)

Method:

Soak Mochai for minimum 4 hours before you cook.

At the time of cooking, peel off shallots and wash.

Wash drumstick and cut to 1 inch pieces.

Soak tamarind in water to take juice.

At the time of cooking, take the soaked beans in a pressure cooker, add little salt, water and cook for 4 whistles. Wait till the pressure releases completely.

For grinding:-

Meanwhile add 1 tbsp. of oil to a pan and when the oil is hot, add Methi seeds and black pepper.

When it splutters, add shallots, curry leaves and fry till it changes to pink color. Add asafetida and mix well.

Now add Turmeric powder, chili powder and coriander powder. Add coriander powder only the specified amount or less than that. If you add coriander powder more than the taste will be changed.

Leave it to cool down.

Now take heavy bottomed pan, add 2 tbsp. of cooking oil.

When the oil is hot, throw in mustard seeds, urad dal, red chilies and curry leaves. Fry for 3 seconds.

Add drumstick pieces and fry for few mins say 3 to 4 mins.

Now add cooked beans. Cover and cook for 2 mins.

Meanwhile, take a mixer jar and grind the fried items to a smooth paste.

Bring the paste to the mochai and drumstick. Mix well

Extract juice from tamarind and add 1.5 cups of juice.

Add salt as per taste. Mix well and cover with lid and cook till the drumstick cooked well.

(If you are adding coconut for thickness -- after adding tamarind juice, cook for 5 minutes or till the raw smell goes off. Grind coconut to smooth paste and add)

After adding everything, cook for 10 mins.

Traditional Mochai Murungai Kulambu is ready to serve.

Serve with hot steamed rice and any porial. We had with cabbage porial.

Note:

The gravy has to be little thick

Adding coconut paste is purely optional.

Drumstick can be replaced with eggplant/Kathirikai.