Mochai kuzhambu tastes great with rice and dosa. In Bangalore, the avarekkai season is from December to March. It like the taste of this very much. This is rich in protein and has essential nutrients.
The legend goes that King Veeraballa once lost his way in a forest. Hungry and tired, he came to a hut where he met an old Lady. She gave him some boiled beans (known as ‘Benda Kalu‘ in Kannada). The King found these beans tastier than anything else. Touched by the lady’s hospitality, he named the place “Benda Kalu Ooru” (place of boiled/cooked beans). Which then slowly became Bangalore.
Mochai (Field Beans) Kuzhambu
- Mochai Kottai - 1 cup boiled
- Small onions - 1 cup
- Tomato - 1 no
- Tamarind - lemon sized
- Sambar powder - 3 tsps.
- Asafoetida - a pinch
- Mustard seeds - 1 tsp.
- Fenugreek seeds - ½ tsp.
- Red Chillies - 1
- Curry leaves - a handful
- Gingelley Oil - 2 tbsp.
- Salt - as needed
To roast and grind to fine paste:
- Fennel seeds - ½ tsp.
- Cumin seeds - 1 tsp.
- Pepper Whole - ½ tsp.
- Coriander seeds - 1 tbsp.
- Garlic - 2 pods
- Red Chillies - 3
- Heat oil in a pan, add mustard seeds.
- When it splutters, add curry leaves, red chilli, fenugreek seeds.
- Then add onions and garlic saute well.
- Add tomatoes mix well and cook till it softens.
- Add tamarind water, salt and boil for 4 mins.
- Now add the ground paste, asafoetida, sambar powder, 1 cup of water and boiled mochai kottai and let this boil for approx 10 mins or until the gravy thickens.
- Tasty Mochai kuzhambu is ready.
- Serve hot with cooked rice.