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MOCHAI KOTTAI PULI KUZHAMBU/ KARA KUZHAMBU

This Mochai Kottai Puli Kuzhambu is one recipe I learnt from my husband. He had learnt it from his friends during his initials days in Malaysia - a Bachelor's Style Curry, quick & easy. This is a spicy & tangy curry cooked along with a wide range of vegetables along with Mochai - Lima Beans/Butter Beans. We do not get fresh Mochai here, so this curry is prepared with the dry ones. I usually add English Gourd(Cheyote/Merakkai), Okra(Lady's Finger), Brinjal(Egg Plant), Yellow Pumpkin(Squash) etc., in this Mochai Kottai Puli Kuzhambu.
Soaked Mochai/Lima Beans is cooked and then added into this Spicy Puli Kuzhambu. Get easy with the choice of vegetables to be added into this Kara Kuzhambu. I add most of the above vegetables into this Curry. This curry has an overwhelming note of Tamarind & Red Chilli Powder which gives the name - Puli Kuzhambu/Kara Kuzhambu. Mochai Kottai Puli Kuzhambu is a perfect Curry to be served along with Steamed Rice. This curry goes well with Tiffin items like Ven Pongal, Rava Pongal & Rava Upma too.

For more CURRIES, Click here...

Cuisine - South India
Recipe Type - Curry
Spice Level - Medium - High
Difficulty - Easy
Serves - 3-4
Author - SM

Soaking Time(Lima Beans/Mochai) - 8-10/Overnight
Preparation Time - 25 - 30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK MOCHAI KOTTAI PULI KUZHAMBU/ KARA KUZHAMBU

INGREDIENTS :

To Soak & Cook Mochai/Lima Beans:

Dried Mochai/Lima Beans - 1/4 Cup
Water - 3/4 - 1 Cup

For Puli Kuzhambu/Kara Kuzhambu :

Onion - 1 No.
Garlic - 10-12 Cloves
Tomato - 1 No.
English Gourd - 1/2 the vegetable.
Okra - 4-5 No's.
Eggplant - 2 No's(Small Variety)
Yellow Pumpkin - 1 Ridge.
Turmeric Powder - 1/2 Teaspoon.
Red Chilli Powder - 1-11/2 Teaspoon.
Curry Masala Powder - 1 Teaspoon
Tamarind - 1 Lime Size(Tamarind Paste 1-11/2 Tspn)
Jaggery - a small Piece(Optional)
Coconut Milk - 1/2 Cup(Optional)
Salt - To Taste

For Tempering :

Gingelly Oil - 2 Tablespoons.
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Curry Leaves - 2 Sprigs

METHOD:

To Soak & Cook Mochai/Lima Beans:

Wash & Soak Mochai/Lima Beans in ample of Water.
Soak it for at least 8-10 Hours/overnight.
Alternatively, can soak in hot water for 4-5 Hours.
Once soaked, discard the water used for soaking.
Pour about 1/2 - 3/4 Cup of Water and pressure-cook the Mochai/Lima Beans for 3 Whistles on a high flame.
Lower the flame and cook for another 2-3 Whistles.
Switch off the flame and allow the pressure to release.
Keep the cooked Mochai/Lima Beans aside.
Some Mochai/Lima Beans take longer/sooner to get cooked. Adjust accordingly.

For Puli Kuzhambu/Kara Kuzhambu :

Peel, wash and cut the English Gourd into two, remove the centre portion and cut it into 1" Cubes.
Cut through the Ridge of the Yellow Pumpkin. Peel the skin, discard the seeds from the centre and cut it into 1" Cubes.
Trim the ends & cut Okra into 1" long pieces.
Cut Eggplant/Brinjal into four and leave it in salted water until use.
Soak Tamarind in warm water for few minutes and extract tamarind juice out of it.
Heat Gingelly Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds and Curry Leaves in it.
Add Garlic Cloves and fry until aromatic.
Add finely chopped Onions and sauté until onions turn translucent.
Lower the flame and add Turmeric Powder, Red Chilli Powder and Curry Masala to the above and give a quick stir.
Fry on a very low flame for a few minutes.
Add chopped Tomatoes and cook until tomatoes turn soft and oil separates from the mix.
Now add the Vegetables along with a sprinkle of Water.
Cover and cook until vegetables turn soft and cooked.
Once the Vegetables are cooked, add the cooked Mochai/Lima beans and mix well.
Pour in the Tamarind extract and allow it to boil on a low flame.
Boil the Puli Kuzhambu until the raw flavour goes.
Add Jaggery and mix well.
Pour in the Coconut Milk and boil it on a low flame stirring occasionally.
Switch off the flame and serve Mochai Kottai Puli Kuzhambu with Rice.
Mochai Kottai Puli Kuzhambu can also be served along with tiffin items like Ven Pongal, Rava Pongal or Rava Upma.

For detailed Recipe on CURRY MASALA POWDER, Click here...

NOTES:

Get easy with the choice of vegetables for this Puli Kuzhambu.
I usually add English Gourd(Merakkai), Okra(Ladies Finger), Brinjal(Egg Plant), Yellow Pumpkin(Squash) etc in this Mochai Kottai Puli Kuzhambu. A few pieces of Raw Mango, goes well in this Curry.
If using Mangoes in the curry, adjust tamarind accordingly.
Can add all the above-mentioned vegetables, or just add one or two along with Mochai.
I have used dried Mochai/Lima Beans in this Puli Kuzhambu.
Can prepare the same curry with fresh Mochai/Lima Beans. Cook accordingly.
Adjust the amount of Red Chilli Powder to suit your spice level.
I have used homemade Curry Masala Powder in the recipe, can substitute it with Mutton Masala/Chicken Masala Powder.
Adjust the amount of Tamarind to suit your preference.
I have used Gingelly oil in this recipe, can use any other vegetable oil of your choice.
Adding Jaggery and Coconut Milk to this Mochai Kottai Puli Kuzhambu is purely optional.

KARUVATTU KUZHAMBU - DRY FISH CURRY

If there is one curry which has a contradictory notion, then I would say Dry Fish Curry goes with the line. If you love Dry Fish, then this Curry is for you. A Village style 'Karuvattu Kuzhambu' inspired by Vairamuthu's Novel 'Karuvachi Kaviyam.' The story revolves in a tiny village near Madurai and the feel of the Novel was so ethnic, down to earth that most of us wouldn't even have realized that such a place exists. Then & there Vairamuthu delicately describes their unique lifestyle & food habits. He even has mentioned a few local snacks and Prenatal & Postnatal traditional food prepared by the people in this Novel. I was totally inspired by Karuvachi's(Protagonist of the story) Karuvattu Kuzhambu and here goes the way she makes (maybe that's the way a villager would cook dry fish... but I cooked through the words of Kaviperarasu Vairamuthu).

Few lines where this Karuvattu Kuzhambu comes into the limelight...

KARUVATTU KUZHAMBU - DRY FISH CURRY

The lines say that - Grind Turmeric and Dry Chillies using a Mortar & a Pestle. Take a Coconut Slice and slightly crush it. Take 2 shallots and in a pampering way remove the skin and crush(beat) it like you beat your child(i.e in a tender way) and grind it smoothly. Then add Brinjal and Dry Fish along with Salt and mix it with your 5 fingers, measure and take water, boil it in a wood-fired stove on a medium flame. Leave it until the Curry boils once, twice and at the third boil pour in the tamarind extract and remove it from the fire when it starts to boil for the fourth time.

But the best part is yet to come...

KARUVATTU KUZHAMBU - DRY FISH CURRY

     Separately, heat a ladle of Gingelly Oil & directly immerse it into the Karuvattu Kuzhambu like you show camphor lighted lamp to God and mix it through the Curry that it would finally give a Sheen & Aroma that it would emanate throughout the area.
     I know I couldn't go along with the flow of Kavinjar Vairamuthu... But still have translated it in my Poor English. No way justified, but my Karuvattu Kuzhambu inspired by Karuvachi Kaviyam is way far justified & tasty rather than my writing skills. That it would surely make you ask for an extra serving of rice to go along with this Gramathu Karuvattu Kuzhambu.
     I have cooked this Karuvattu Kuzhambu with Dry Shark which is my favourite variety in dry fish category. Dry Shark is good for breastfeeding mothers. It is colloquially called Paal Sura & It is one ingredient induced to mothers during the postnatal period along with various other dishes which helps lactation. I have followed a few tips from the lines and have tried to recreate the recipe.

For more Recipes with FISH, Click here...

Cuisine - Tamilnadu(South Indian)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

HOW TO COOK KARUVATTU KUZHAMBU -

DRY FISH CURRY

KARUVATTU KUZHAMBU - DRY FISH CURRY

INGREDIENTS:

Dry Shark(Paal Sura) - 250 Gms
Gingelly Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/2 Tspn
Curry Leaves - a Sprig
Shallots - 4-5 Nos.
Garlic - 2 Nos.
Red Chilli Powder - 11/2 Tspns
Coriander Powder - 1 Tspn
Tamarind - 1 Lime sized.

To Grind:

Shallots - 2-3 Nos.
Coconut - 1/4 Cup
Fresh Turmeric - a small Piece
Dry Red Chillies - 1 No.

For Tempering:

Gingelly Oil - 2 Tbspn

METHOD:

Clean & soak Dry Fish in water for a few minutes.
Meanwhile, soak Tamarind in warm water for a few minutes.
Extract Tamarind juice out of it and keep it aside.
Crush the Shallots & Garlic.
Grind the ingredients mentioned under 'To Grind' to a smooth paste and keep it aside.
Heat 1 Tbspn of Gingelly Oil in an Earthen Pot, splutter Mustard Seeds, Fenugreek Seeds and Curry Leaves in it on a medium flame.
Immediately add crushed Shallots & Garlic to the above and saute until Shallots turn translucent.
Add the ground paste to the above along with Red Chilli Powder & Coriander Powder.
Add enough water and allow the curry to boil for a few minutes until the raw flavour goes.
Then pour in the Tamarind Extract along with a dash of Salt and give a quick stir.
Allow the mixture to boil on a medium flame until the raw flavour goes.
Reduce the flame to low & add Soaked Dry Shark to the Curry.
Cook this on a low flame until the Dry Shark is cooked.
Do not stir the Curry with a ladle while the dry fish is cooking, gently mix it by swirling the pan, so that the curry is mixed well.
Switch off the flame and leave the earthen pot on the stove.
Meanwhile, heat 2 Tbspns of Gingelly oil in a ladle and gently dunk(immerse) the hot ladle along with the oil into the Karuvattu Kuzhambu.
Gently mix through the Curry with the hot ladle.
Cover & leave the earthen pot undisturbed until you serve the Curry.
Serve Karuvattu Kuzhambu hot or at room temperature.

NOTES:

I have used Dry Shark(Paal Sura) in this recipe. Can use any other dry fish variety.
I have cooked this Curry in an Earthen Pot.
If you do not have fresh Turmeric, add 1/2 Tspn of Turmeric Powder.
Gingelly Oil gives an authentic taste to this Karuvattu Kuzhambu.
Heating the Gingelly oil in a ladle & immersing the hot ladle into the curry gives a wonderful aroma and sheen to the Karuvattu Kazhambu. But it is purely optional.
Can also add Eggplant/Brinjal along with Dry Fish in this Curry.
Traditionally Karuvattu Kuzhambu is served with Keppai/Kambu Koozh(Millet Porridges).
Goes well with steaming hot White Rice/Par-boiled Rice.
I love to have this Uppu Karuvattu Kuzhambu with Oora Vacha Soru i.e Pazhaya Soru/Neeragaram/Pazhangkanji.
Can be paired up with Kanji/Rice Porridge too.
I usually store the Dry Fish in a Freezer. So I soak the Dry Fish in Water for at least 10 Minutes. Soaking also helps to remove any excess salt in Dry Fish.
Dry Fish varieties are usually salty, so adjust the salt in the Curry accordingly.

________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

Gingelly Oil & Sesame Oil are two types of Oil extracted from Sesame Seeds. But the extraction method makes both the Oils different in nature, colour, taste & aroma. Gingelly Oil is in Amber colour but Sesame Oil is Pale Yellowish in colour. Sesame Oil is extracted from raw Sesame Seeds in a cold extraction process, whereas Gingelly Oil is extracted from raw Sesame Seeds using hot extraction process, which gives it an Amber colour. There is yet another variation in Sesame Oil where the Seeds are roasted and then the oil is extracted out of it which gives a dark brown colour. This type of Oil is used in some recipes in South East Asian Cuisine. All 3 types of Oil is used in different ways.

Sesame Oil has a high smoke point & can be used for deep frying.
Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

Yet another recipe from my hometown, Coimbatore. A unique Kongu style Kuzhambu, which I learnt from my house help - Hamsa Akka. She would term it as "Aatti Vacha Thattam Payiru Kulambu". Well, Thatta Payiru & Kathirkkai Kuzhambu is nothing but a Curry made with a combination of Black-eyed Peas and Eggplant(Brinjal). Cow Peas/Black-eyed Peas, colloquially called Thatta Payiru is one common gram variety used in Kongu Cuisine along with Green Grams(Pachai Payiru) & Horse Grams(Kollu Paruppu). The variety of Thatta Payiru we get in Coimbatore is slightly brown in colour and smaller in size. As I couldn't get hold of this variety locally, I have used the Vellai Payiru(which belongs to the same family) alias the Cow Peas or the Black-eyed Peas.

This Thatta Payiru Kuzhambu has two distinct specialities of its own.

A portion of soaked & cooked Thatta Payiru is ground and added into the Kuzhambu(Curry) &
Mainly they add a bit of Castor Oil(Velakkennai) while cooking Thatta Payiru.

The laxative nature of Castor Oil aids in digestion & also keeps gastrointestinal problems at bay. Most of the Beans, Lentils & Pulses(Except Green Gram & Moong Dhal) contains, Raffinose & Oligosaccharide, which is a complex sugar that the body can not break down fully, which causes trouble in digesting & also cause gas. A drop of Castor oil while cooking Thatta Payiru solves this issue.

Hamsa Akka grinds the grated coconut & spices for this curry in an Aattangkal and not Ammikkal. She says, "Appathaan Kulambu Nalla Irukkum" only then the curry would taste well. Aattangkal is the traditional type of mortar & pestle specifically used for grinding Idli Dosa Batter. Whereas Ammikkal is a kind of flat lay mortar & pestle used for grinding masalas, spices, chutneys etc.,

And she insists upon

Grinding the coconut, spices & thatta payiru in Aattaangkal(Mortar & pestle).
Then using Shallots and not Onions &
To temper the curry in Gingelly Oil(Nallennai).

I still remember the way she peels the shallots & garlic, all using her nails, no knife whatsoever. Overall enthusiasm which gets into her when we ask her to cook, is something I can never forget. The instructions would be given out like a commentary as if she is running a cooking show flows throughout the process. It's what I still remember with these recipes. Ironically I hadn't jotted it down in my recipe books then. And finally, she would add, Suda Suda Kolamba Sappatula Oothi, Konjoondu Nei vittu Sappidu!!! (Pour hot Curry to the Rice and eat with a dollop of Ghee).Thanks, Hamsa Akka!!!

But my unproclaimed skill with an Ammikkal & Aattangkal, I have always ground the masala paste in a Mixer. And you can even substitute whole Coriander Seeds and Dry Red Chillies with Coriander Powder & Red Chilli Powder. But the above form of the ingredients yields an authentic taste to this Kongu style curry.

For more Recipes from KONGU CUISINE, Click here...

Cuisine - Kongu Cuisine(South India)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Soaking Time - 6-8 Hours/Overnight
Preparation Time - 5 -10 Minutes
Cooking Time - 25 - 30 Minutes

HOW TO COOK KONGU STYLE THATTA PAYIRU KATHIRIKKAI KUZHAMBU

Name: Thatta Payiru Kathirikkai Kuzhambu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Kongu Cuisine
Ingredients: For Thatta Payiru Kathirikkai Kuzhambu:; Thatta Payiru (Cow Peas/Black Eyed Peas) - 1/2 Cup; Eggplant/Brinjal (Kathirikkai) - 4-5 Nos.; Gingelly Oil - 2-3 Tablespoons; Mustard Seeds - 1/2 Teaspoon; Dry Red Chillies - 2 Nos.; Curry Leaves - 2 Sprigs; Shallots - 12-15 Nos.; Garlic - 6-8 Cloves; Tomato - 1 No.; Tamarind - 1/2 a lime sized; For the Masala Paste:; Coconut - 1/2 Cup; Shallots - 5-6 Nos.; Cumin Seeds - 1/2 Teaspoon; Coriander Seeds - 1 1/2 Teaspoon; Dry Red Chillies - 3-4 Nos.

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

INGREDIENTS:

For Thatta Payiru Kathirkkai Kuzhambu:

Thatta Payiru(Cow Peas/Black Eyed Peas) - 1/2 Cup
Eggplant/Brinjal(Kathirikkai) - 4-5 Nos.
Gingelly Oil - 2-3 Tablespoons
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 2 Nos.
Curry Leaves - 2 Sprigs
Shallots - 12- 15 Nos.
Garlic - 6-8 Cloves
Tomato - 1 No.
Tamarind - 1/2 a lime sized

For the Masala Paste:

Coconut - 1/2 Cup
Shallots - 5-6 Nos.
Cumin Seeds - 1/2 Teaspoon
Coriander Seeds - 11/2 Teaspoon
Dry Red Chillies - 3-4 Nos.

METHOD:

To Soak & Cook the Thatta Payiru Cow Peas(Black-eyed Peas):

Clean, Wash & Soak the Thatta Payiru(Cow Peas) in ample of water overnight or at least for about 6-8 hours.
Alternatively can soak in hot water for about 3-4 hours.
Once soaked, discard the water used for soaking the bean.
Pour 3 Cups of Water along with 2 drops of Castor Oil(Optional) to the soaked Thatta Payiru(Cow Peas).
Pressure cook the Thatta Payiru(Cow Peas) for 2 Whistles on a high flame.
Lower the flame and cook for another 3-4 Whistles.
The Thatta Payiru(Cow Peas) shouldn't be overcooked or turn mushy.

For a detailed explanation on HOW TO COOK BEANS, LENTILS & PULSES, Click here...

For the Masala Paste:

Grind the ingredients mentioned under "For the Masala Paste" into a smooth paste.
Then add 2 Teaspoons of cooked Thatta Payiru(Cow Peas) to the above and grind it into a smooth paste.
Keep it aside.

For Thatta Payiru Kathirkkai Kuzhambu:

Cut Eggplants/Brinjal into four and soak it in mildly salted water until use.
Soak Tamarind in lukewarm water for at least 5-10 minutes.
Extract Tamarind juice out of it and keep it aside.
Heat Gingelly Oil in a pan, let it smoke off. The oil tends to froth too.
Splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
Add thinly sliced Shallots, Garlic slit into halves(small garlic cloves can be used, as such) & saute it until Shallots turn translucent.
Then add roughly chopped Tomatoes(Nattu Thakkali works better).
Cook Tomatoes until soft.
Add Turmeric Powder and give a quick stir.
Then add Brinjal to the above and saute this for a while until the colour of the Brinjal changes.
Now, pour in the ground Masala Paste along with 3/4 cup of water and mix well.
Let it cook on a low flame until the raw flavour goes.
Then, pour in the Tamarind Extract.
Cook this on a low flame for about 10 minutes or until the curry reaches the desired consistency.
This is a slightly thick Kuzhambu, adjust the consistency of the Curry accordingly.
Serve Thatta Payiru Kathirkkai Kuzhambu hot with Rice or Ragi Kali.

NOTES:

Adding Castor Oil while cooking the Cow Peas aids in digestion, and also facilitates easy cooking of the Bean. Adding it is purely optional.
I have used White Cow Peas(Black Eyed Peas) in this recipe.
The same curry can be prepared with Bottle Gourd instead of Eggplant/Brinjals.
Can substitute Coriander Seeds & Dry Red Chillies with Coriander Powder & Red Chilli Powder.
I have used Gingelly Oil in this recipe which gives out an authentic taste to the curry.
Feel free to use your preferred cooking oil which suits your availability & taste.
Traditionally Nattu Thakkali or Country Tomatoes are used while making this curry.
I do not get Nattu Thakkali here, so have used normal Tomatoes and have balanced the needed tanginess with an extra bit of Tamarind.

___________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

Sesame Oil has a high smoke point & can be used for deep frying.
Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)