Mochai Pulungari/kara kulambu
dry beans curry
Servings: 4 People
Pin Recipe
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.