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Mochai Pulungari/Kara Kulambu ~ Dry beans Curry

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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/kara kulambu

Mochai Pulungari Pictorial Description:

  1. Soak the Mochai/dry beans overnight. Cook it to 4-5 whistles and keep it ready.
  2. 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.
  3. Switch off and add Sambar powder. Mix well and let it cool. Grind them to smooth paste.
  4. Soak tamarind in water.
  5. Heat oil in a cooker, crackle mustard seeds, Add chopped onions and saute until onions are brown. Saute in tomatoes until mushy.
  6. 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

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 People

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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