Mochai Pulungari/Kara Kulambu ~ Dry beans Curry
Mochai Pulungari is a kerala dish with dry beans. Basic version of Pulungari is something we make in our day to day menu. Pulungari with different vegetable combinations. But this one, Mochai Pulungari/Kara Kulambu has some JK’s twist ;). I can’t actually call it a Kerala cuisines’ pulungari or a tamilnadu cuisines’ kara kulambu. It is a mix of both. We love this one and it goes well for dosa/idli and rice. We can plan to cook them for both lunch and breakfast . Hassle free menu planning ;). This is also called Butter beans (English) and amarapayar(Malayalam).
Mochai Pulungari Pictorial Description:
- Soak the Mochai/dry beans overnight. Cook it to 4-5 whistles and keep it ready.
- Roast shallots, fennel seeds, coriander seeds until shallots turn brown. Put in chopped tomatoes and coconut (either grated/sliced pieces) and saute until tomatoes are mushy.
- Switch off and add Sambar powder. Mix well and let it cool. Grind them to smooth paste.
- Soak tamarind in water.
- Heat oil in a cooker, crackle mustard seeds, Add chopped onions and saute until onions are brown. Saute in tomatoes until mushy.
- Now, to this put in cooked mochai, tamarind water and ground masala. Add salt and little water. Cook it to 2-3 whistles in medium flame.
Mochai Pulungari recipe:
Mochai Pulungari/kara kulambu
Ingredients
- 3/4 cup dry beans/mochai soaked overnight
To Roast and grind
- 1/4 cup shallots
- 1 small tomato
- 1 tsp fennel seeds
- 1 1/2 tsp coriander seeds
- 3 tbsp coconut grated
- 2 tsp sambar powder
Other ingredients
- 1 gooseberry sized tamarind
- 1 tsp mustard seeds
- 1 large onion chopped finely
- 1 medium tomato chopped finely
- Salt to taste
Instructions
- Soak the Mochai/dry beans overnight. Cook it to 4-5 whistles and keep it ready.
- Roast shallots, fennel seeds, coriander seeds until shallots turn brown. Put in chopped tomatoes and coconut (either grated/sliced pieces) and saute until tomatoes are mushy. Switch off and add Sambar powder. Mix well and let it cool. Grind them to smooth paste.
- Soak tamarind in water.
- Heat oil in a cooker, crackle mustard seeds, Add chopped onions and saute until onions are brown. Saute in tomatoes until mushy.
- Now, to this put in cooked mochai, tamarind water and ground masala. Add salt and little water. Cook it to 2-3 whistles in medium flame.
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