MOCHAKOTTAI KULAMBU

I never knew what Val beans were before, but they are a favorite in the homes of Tamil Nadu. After doing some bean research I have found that the American standard version of them is navy beans. You can find them by many names including, but not limited to Valores, Mochai, or Hyachith bean. You can substitute them with chickpeas, cannellini beans, or soybeans but I haven't tried that yet. This is great with rice or chapati and I would recommend it for dinner.

INGREDIENTS :
Val beans 1/2 cup
Oil 2 tbsp
Mustard 1/2 tsp
Fenugreek Seed 1/2 tsp
Cumin Seed 1/4 tsp
Onion 1 chopped finely
Garlic 10 chopped finely
Red Chili powder 3 tsp
Coriander powder 1 tsp
Cumin powder 1tsp
Turmeric 1/4 tsp
Salt to taste
Tamarind 1 lemon size
Tomato 3 large or 4 small chopped finely
Coriander leaves 1/4 cup
Curry leaves 12

Soak the beans overnight to they cook faster. In a large pot cover the beans with enough water so they don't burn and boil them. While they are cooking prepare the seasoning to add.

In a pot heat the oil and add mustard, fenugreek, and cumin seeds. Add the curry leaves and fry for a few seconds until you can smell the aroma. After the mustard pops add chopped onion and garlic and sautee until the onion turns brown. Add the tomatoes and cook till the raw smell leaves. Add Red Chili powder, Coriander powder, Cumin powder, Turmeric and mix until incorporated. If the tomato juice is not enough, then add a few tablespoons of water. Add this mixture to the boiling beans. Cook for about 20-25 minutes until the beans are soft. Mix the tamarind with water and extract the juices. Set it aside. Lastly after the beans are cooked, while the pot is still over the flame add the tamarind water. Once it come to a boil add the coriander leave and mix then serve.

This kulambu is also good after marinating over night, but unless you prepare the kulambu in secret, not one will let it stay in the fridge with out helping themselves to a delicious taste.

Yummy Tamil Nadu Food!