Mochai Kathirikkai Kara Kuzhambu | Traditional Spicy South Indian Kuzhambu Recipe

Deliciouss Orange
2 days ago
3 min read

Exploring Mochai Kathirikkai Kara Kuzhambu spicy, tangy, and aromatic curry. It’s typically made in Tamil Nadu

Making Field beans Curry without brinjal will not that effective hence use fresh quality brinjal

Tip: use more Vadagam leaf seasoning balls for enhancing the taste

right amount of water is necessary to bring out thick consistency

Use exclusive tomatoes and Brinjal that is almost a game changer for the curry

✨ABOUT THE RECIPE:

▼INGREDIENTS:

Red or brown Field Beans - 155 g

for blended mixture:

10 garlic clove

Onion - 2

Tomato - 2

For sour sauce

Onion medium size - 2

tomato - 4 small size

Seasoning balls - 1 tbsp

Homemade masala - 3 tbsp

salt - 1 tsp

brinjal - 3

tamarind - 33 g

▼PROCEDURE:

Today I reveal you how to make South Indian dish that combines the earthy flavors of mochai (field beans) and kathirikkai (brinjal/eggplant) in a spicy, tangy, and aromatic curry

Red or brown Field Beans - 155 g rinse in water

once washed soak in 600 ml water for 15 hours

Cook the beans in a pressure cooker

pour 600 ml water and keep whistle 5 medium flame

pour 3 tbsp oil medium flame after add - 10 garlic clove

add 2 medium size onion and 2 tomato and saute well

saute in oil wee until raw smell goes off

generally we making tamarind based stew hence we can serve overnight too just by preheating

soak rinsed 33 g tamarind in 300 ml water for 15 - 20 min later it sucks the water and becomes 260 ml tmarind juice

Once you chopped the 3 Brinjal drop in water until dropping in sauce as it turns dark

Add some oil let it heat

use 1 tablespoon of seasoning balls let it splutter

using high seasoning balls makes the stew delicious

add 2 medium size onions and some curry leaves into the oil and saute well

add 4 tomatoes for the curry since it is sour sauce

now take the brinjal from water and drop into the sauce stir fry for 5 min medium flame

use Fresh quality brinjal to enhance the curry taste among all elamvampadi Vellore Brinjal is rich in taste but i dont get that in my place

once properly sauted the brinjal in oil becomes slightly tender after add masalas

Home made masala - 3 tbsp and 1 tsp of salt

Add - 600 ml water generally adding enough water for the stew makes the sauce thick consistency

always keep the sour sauce in thick consistency for that you need to add right amount of water or less than the need that makes sour sauce delicious

Add the cooked mochai (field beans) without the water as it is not healthy cause bloating

but during my childhood my mom use to add along with water only but not now

now blend this mixture and add it to the sour sauce

you have to add the mixture when it starts boiling like this so that brinjal will absorb the blended paste finely

boil this for 25 min on simmer

once cooked add diluted tamarind juice - 260 ml into it and cook again for 10 min on simmer

Serve Mochai Kathirikkai Kara Kuzhambu hot with steamed rice, idli, dosa, or chapati. This spicy and tangy curry is a perfect complement to a simple meal

Mochai Kathirikkai Kara Kuzhambu | Traditional Spicy South Indian Kuzhambu Recipe

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