Mochai kottai kuzhambu recipe

INGREDIENTS:

1. Mochai kottai (hyacinth bean) - 1/2 cup
2. Chopped Shallot (sambar vengayam) - 1/2 cup
3. Garlic cloves - 1/2 cup
4. Tamarind - small lemon size
5. Chili powder - 3 teaspoon (tsp.)
6. Coriander powder - 1 teaspoon (tsp.)
7. Cumin powder - 1 teaspoon (tsp.)
8. Turmeric powder - 1/4 teaspoon (tsp.)
9. -- For Tempering --
   1. Mustard seed - 1/2 teaspoon (tsp.)
   2. Fenugreek seed - 12 teaspoon (tsp.)
   3. Cumin seed - 1/4 teaspoon (tsp.)
   4. Oil - 1/4 cup
10. -- For grinding to paste --
    1. Tomato - 4
    2. Coriander leaf- 20
    3. Curry leaf - 5
11. Salt - to taste

PREPARATION:

1. Soak Mochai kottai in water for 10 hours (overnight will work as well).
2. Cook mochai kottai by adding salt to taste. Drain the water and keep it aside.
3. Soak tamarind in 2 cup of water, dissolved and get the juice and keep it aside.
4. Grind tomato, coriander leaves, curry leaves into fine paste.
5. In a pan heat oil, add mustard seed once it start to splatter add cumin seed, fenugreek seed sauté for couple of minutes. then add shallot, garlic and cook until the shallots turn golden brown.
6. Now add the tomato paste and cook for couple of minutes.
7. Now add chili powder, coriander powder, cumin powder and turmeric powder and cook until oil separates.
8. Now add the mochai kottai, tamarind juice, salt to taste and bring to boil. Cook the kuzhambu until the raw smell is gone and serve. NOTE: you can cooking until the kuzhambu becomes thick.

NOTES:

1. Goes well with rice.