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Mochai Pulungari/kara kulambu

dry beans curry
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian, Kerala cuisine, Tamilnadu cuisine
Servings: 4 People
Author: Jinoo Jayakrishnan
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  • 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


  • 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.