Mochakottai Kulambhu /Kathirikkai Mochai Kulambhu/Field beans and Eggplant Gravy

Coming to day 2 in mega marathon in protein rich dishes,is an authentic dish made with field beans.This kulambhu is one such popular in southern parts of Tamilnadu.

Kaara kulambhu is something,made in most of the households of Tamilnadu in n number of ways.But the one with field beans is particularly made in village sides.

In the original recipe,along with the mochai some kind of dried fish also used.Freshly ground masala paste is used to get a nice flavor.But for the vegetarian version,egg plant or drumstick is used mostly.

Also the field beans aka mochai is dry roasted and cooked.But here I soaked it overnight and cooked it.For a simpler and instant version I used sambar powder along with the red chilly and coriander powder.The fresh coconut pieces soaked in the kulambhu tastes so good.Off to the recipe......

                                           Mochakottai Kulambhu/Mochai Puli Kulamb

   Basic Information

   Preparation time ~ 10 minutes
   Soaking time ~ 6-8 hours or overnight
   Cooking time ~ 35 minutes
   Serves ~ 4(generously)



Dried field beans/Mochai
1/2 cup
12-15 cloves
Onion(finely chopped)
1 medium size
Tomato(finely chopped)
1 medium size
Baby Egg plant/kathirikkai(sliced)
a big gooseberry size
Turmeric powder/manjal podi
1/4 tsp
Sambar powder
2 tsp
Red chilly powder/milagai podi
1 tsp
Coriander powder/dhaniya podi
1 tsp
1.5 tsp
Curry leaves /karivepillai
few leaves
Fresh Coconut pieces
2-3 tbs(optional)
3 tbs

  To grind

2-3 tbs
Cumin seeds/jeeragam
1/2 tsp
Fennel seeds/sombu
1/2 tsp
Curry leaves
few leaves

 For Tempering

Mustard seeds/kadugu
1 tsp
Fenugreek seeds/vendhayam
1/8 tsp
a pinch
  • Soak the field beans in water for over night and pressure cook it with enough water along with a pinch of salt.It should be soft not mushy.Also grind the given ingredients to a fine paste and set it aside.
  •  Soak the tamarind in a cup of water and extract the juice and keep it aside .Heat the oil in a pan and do the tempering with the given ingredients.Add in the onion and garlic.Saute it till the onion turned pinkish.Add in the chopped tomato and sliced eggplants.Saute it for 2-3 minutes.
  • Now add in all the spice powders and salt.Fry it for a minute and add in the tamarind water.
  • Also add around a cup of water and allow it to boil for 6-7 minutes or until the raw smell goes away.Now add in the ground coconut paste and let it simmer it for couple of minutes..
  • At this stage add the chopped coconut pieces and cooked beans.
  • Allow it to cook for one boil and put off the flame.
  • Serve it along with rice and poriyal or kootu

      • Addition fresh coconut pieces is purely optional.
      • If you are using fresh tender eggplant,just slit the whole eggplant and use it.
      • The amount of spice powders given is for slightly spicy version.


      Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80


      Wow this is a very flavorful curry. I love the way you have made it in a clay pot, the ingredient list sounds interesting, a new recipe for me, and a super delicious one. And yes you have some amazing clicks.

      Super tempting gravy Nalini. We used to make this once in a week and we also added drumsticks to the gravy. I am just drooling over your beautiful snaps..

      Delicious curry perfect with steamed rice.. my mom prepares a similar version .. Love your clicks and arrangement..

      This is popular in Andhra as well and we almost make the same!..I love your clay pot Nalini, not to mention the final beautifully clicked!

      Your pics are gorgeous, Nalini. The sambhar looks so inviting. All I need is a bowl of rice.

      The pictures are so beautiful and tempting that I want to try this curry like rite now. Wonderful presentation dear.

      I love mochai kuzhambu and make it plain without adding veggies. I have heard that mochai with brinjal is an awesome combo! Got to try this version sometime soon.

      Wow that is yummy. I have loved your use of the clay pot.

      Just want a bowl of rice and papads to enjoy this fingerlicking goodness kuzhambu, makes me hungry already.

      Wow looks so amazing.. recipe, dish, click everything awesome.

      A very flavorful curry. Your post just reminded me that its been ages since I've used field beans.

      Such a stunning picture there nalini!! Coming to the recipe, I have been planning to make this one for sometime now. Will try it soon!

      OMG love this kuzhambu and in clay pot I bet the taste would have doubled and tripled. Awesome clicks and yum yum yum.

      This is a spicy and lipsmacking gravy. Definitely it must have tasted great as prepared with a clay pot.

      such a flavourful kuzhambu - tastes even better the next day, right :-)) tempting clicks as always, Nalini !

      Clicks are awesome and i loved the earthen pots you have used to cook this. Very authentic TN recipe I guess.

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