Mochai Kulambu | Mochai Murungakkai Kuzhambu | Field Bean & Drumstick Gravy

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Mochai Kulambu | Mochai Murungakkai Kuzhambu | Field Bean & Drumstick Gravy | Mocha Pulungari known by many different names, this curry is an easy to make and simple subtle curry for Rice.

Mochai Kulambu

Mochai kuzhambu kerala style – We call this as “pulungari”. Combination of beans, brinjal and drumstick in this curry is specially known for its taste.

You get the dried beans all through the year but the fresh beans is seasonal and we get it here in south India during summer. Can be dried and stored as well.

They are carbohydrate and protein rich vegetable. Its always  good to eat seasonal vegetable in abundance. It does not cause any harm.

This curry can be made without brinjal and drumstick also. its optional but the combination as i said before is too good. There is another version here– Mochai kara kuzhambu.

Mochai Kulambu video recipe:

Video recipe

Mochai Kulambu recipe

Mochai Kulambu

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings


  • 1 tbsp coconut oil
  • 1 large onion roughly chopped
  • 1 medium tomato roughly chopped
  • 3 no brinjal sliced
  • 1 long drumstick cut into curry sized pieces
  • 1 cup yard beans/mochai cooked
  • 1 cup tur dal cooked
  • salt to taste
  • 1/4 tsp turmeric powder
  • 2 tsp sambar powder
  • 1/2 cup coconut paste


  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1 spring curry leaves
  • 10 no shallots chopped


  • pressure cook 1 cup mochai with enough water until it is cooked. Not mushy but cooked enough. (1 cup beans, 2 cups water, 4 whistle)
  • heat coconut oil, saute roughly chopped onions until pink
  • add chopped tomato and saute till heated up. need not fry too much.
  • add cooked yard beans, cooked tur dal, salt, turmeric powder, sambar powder
  • Mix well, close and cook until vegetables are done.
  • open and add the freshly ground coconut paste
  • Mix well and let it come to a rolling boil.


  • meanwhile, for seasoning, crackle mustard seeds in coconut oil
  • add cumin seeds and curry leaves. Immediately add the shallots chopped and fry till it is reddish brown and add it to the curry
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