S A L E M G U G A I M O C H A I K U Z H A M B U
INGREDIENTS
- Fresh or dried Mochai (Hyacinth beans or Lima beans) - 2 cups
- Small onions, peeled and chopped - 1/4 cup
- Coconut, shredded - 1/4 cup
- myleafy Salem KOOTU MASALA - 2 tsp
- Red chillies, dried - 1 to 2
- Peanut oil / Sesame oil - 2 Tbsp
- Mustard seeds, black - 1 tsp
- Garlic, finely chopped - 1 Tbsp
- Curry leaves - 6 to 8
- Small Onions, finely chopped - 1/2 cup
- Tomatoes, finely chopped - 1/2 cup
- Tamarind paste, thick - 1 Tbsp
- Salt as required
- Heap of love!
METHOD
Step 1 : Pre-cook
Soak 2 cups of fresh mochai for 4 to 6 hours. Boil until they turn mushy. Save the excess water for Step 2.
Step 2 : Grind
Grind small onions (shallots), shredded coconut and myleafy Salem KOOTU MASALA powder to a smooth paste, using enough water. Add 1 or 2 red chillies to build up the spice level.
Step 3 : Sauté & Cook
In a hot pan add Peanut oil. Quick fry the mustard seeds and then add garlic, followed by curry leaves and onions. Sauté until onions turn brown slightly and add tomatoes. When the tomatoes become pulpy, add the tamarind paste and cook for 2 to 3 minutes. Add the ground paste and boiled mochai (beans). Mix them to combine well and add enough salt.
Adjust the consistency with water and allow the curry to cook for 8 to 10 min. Serve hot with Rice / Idli / Dosa!
Note: Hyacinth beans can be replaced by Black-eyed beans, Red beans, Kidney beans, Soy beans, etc., Addition of 2 to 3 red chillies make the gravy to taste hot and look red by nature.
This Kuzhambu tastes best when made in soapstone (conditioned) cooking vessels!