Reviving Bengaluru's Tamil Communities long lost and forgotten recipes has been my aim to cover on this blog since 2012. Hyacinth beans in local dialect is referred as Mochakottai/Avarekalu, grown in abundance throughout the year.
We can also find these beans shelled, hulled and readily available in malleshwaram market, vvpuram and also in cantonment. Best season to purchase these beans are from November to March.
The curry or kuzhambu has a very nice flavor profile from the beans. Combination of raw mango, spinach and beans, is a odd combination, but all ingredients come together creating a fantastic curry.
Ingredients:
2 Bundles Spinach or 500 Grams Spinach
1 Cup Hulled Hyacinth Beans
1/2 Bundle Coriander or 250 Grams Coriander Leaves
1 Large Onion
2 Medium Tomatoes
1/4 Cup Raw Mango
5 Green Chilies
5 Pods Garlic
4 to 5 Sprigs Curry Leaves
1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1 1/2 Tbsp Chilly Powder
1 Tsp Mustard Seeds
1/2 Tsp Split Black Gram Dhal
1 Tsp Cumin
3 Dried Red Chilies
1/4 Tsp Asafoetida
Salt as per taste
2 Tbsp Oil
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Prep Up:
To prepare this curry we need to chop all ingredients fine as possible.
Separate the spinach leaves from hard stems, wash thrice.
Drain the spinach leaves in a colander and bunch the leaves finely chop and reserve.
Finely chop onions, chilies, curry leaves and tomatoes and reserve.
Hull the hyacinth beans boil and reserve.
Peel and wash garlic and reserve.
Peel, wash and chop raw mango and reserve.
Method:
I'm using a pressure cooker to prepare the curry, we can use a wok or a pot if your not comfortable using a pressure cooker.
In a pressure cooker add 1 cup water, trivet and place a pot which fits snug in the pressure cooker. Start adding the first batch of ingredients that have to cook well.
Add the hyacinth beans, tomato, coriander leaves, onion, raw mango, chopped curry leaves, garlic, chilly powder, turmeric powder and coriander powder.
Add 1/2 cup water cover the lid and place a whistle. place the cooker on medium flame and allow to cook for 3 whistles.
After the first set of ingredients have cooked and softened add the spinach and salt cover and place the cooker back on medium flame cook for 2 more whistles.
Once the spinach has cooked allow to release and add only the cooked contents to the mixer and pulse once or twice to form a coarse curry.
Transfer the curry to a pot and add the cooked broth back we can dilute as required by adding water. Adjust the salt and start tempering.
Heat a fry pan with two tbsp oil. Add mustard seeds, split urad dhal, cumin and asafoetida allow to splutter and add curry leaves followed by dried red chilies fry a but and temper the curry.
We can bring the curry to a rapid boil before serving. This curry is normally enjoyed with steam cooked rice, dosa, ragi muddle and wheat muddle is my tamil community...Try this recipe...Enjoy 😊
Traditional Mochakottai, Muttai, Karuvadu Kuzhambu Recipe Video.
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