Tuesday, April 18, 2017

Mochai Murungai Kara Kuzhambu - A Spicy Gravy With Field Beans And Drumsticks

Kara kuzhambu is a traditional south Indian gravy usually prepared to go with Idlies, Dosas and Appams. I am always after people who are good cooks to obtain their recipes. My nephew's young wife is a very good cook and she is especially proficient in making Kara Kuzhambu. I was pestering her for the recipe from the day I landed at Portland.Though she gave me the know how, I some how never got the opportunity to taste her Kara Kuzhambu during our two months stay there due to our hectic schedule. The sweet girl was right on time for dinner with a bowl of Kara Kuzhambu on the eve of our departure to India. I was bowled over by the delicious and flavoursome Kara  Kuzhambu thoughtfully and lovingly prepared by her.


Coriander seeds - 2 tbsps
Cumin seeds - 1 tsp
Pepper corns - 1/4 tsp
Red chillies - 5
Asafoetida - 1 pinch
Curry leaves -  1/4 cup
Sesame oil - 1/ 4 tsp
Heat 1/4 tsp of oil in a pan and add coriander seeds, red chillies, pepper corns and cumin seeds. Roast till you get a flavoursome aroma. Add asafoetida and curry leaves and roast till the leaves become crunchy.Cool the roasted ingredients and then blend into a powder.
Field beans - 1 cup ( Fresh ones are best. When they are out of season pre soaked and cooked dried field beans can be used)
Drumsticks - 2 (Cut into 2 inch pieces)
Tamarind - a small plum size ball
Salt - 1 tsp
Turmeric powder - 1 pinch
Chilly powder - 1/4tsp
Sesame oil - 2 tbsps
Mustard seeds -  1 pinch
Curry leaves - a few
Tomato - 1 big (Chopped)
Onion - 1 big (Chopped)
Garlic cloves - a few
Fresh coconut gratings - 2 tbsps
1. Soak tamarind in warm water and extract the juice.
2. Heat 1 tbsp of sesame oil and saute the chopped onion and garlic  till they become glassy.
3. Add the chopped tomatoes and cook till the tomatoes become soft and allow to cool. 
4. Blend the onion, tomatoes and garlic with fresh coconut gratings and the kuzhambu powder into a smooth paste.
5. Heat the remaining oil in a kadai and add mustard seeds.
6. When the mustard seeds splutter add the curry leaves followed by field beans and chopped drumstick pieces.
7. Add the tamarind juice, salt, turmeric powder and chilly powder, and cover and cook till the vegetables are done.

8. Add the ground tomato,onion and kuzhambu powder paste and cook till the masala blends well with the kuzhambu.

9. Add more water if the kuzhambu is too thick to adjust the consistency. 

10. Cook for two more minutes and switch off flame.

Enjoy the flavoursome Mochai Murungai Kara Kuzhambu with aappams, idlies, dosas or even with steaming hot rice. 

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