Wild Field Beans & Vegetables in Tamarind Curry

Wild Field Beans or Hyacinth Beans

Wild Field Beans and Vegetables in Tamarind Curry Or Mocha Kottai Kuzhambu is a popular South Indian Curry. Best served with Light Coconut Rice and a simple vegetable side dish as the curry itself is quite filling because of the abundance of vegetables and field beans.  

​Growing up, I remember my mom would make a light spinach side dish  - chopped spinach would be cooked with chopped onion and  mixed with a little coconut milk to produce a soupy spinach which kind of went well with this curry. Plus, the usual pappadams and omelet. A heart warming, tummy filling and hugely satisfying meal :)

​Don't be put off by the long list of ingredients. If you whip up Indian food on a regular basis, you are bound to have most, if not all, of the ingredients in your pantry. It is a delicious curry - I can vouch for that.  I remember Supermom came over once when this curry was boiling and she could get the aroma from the lift!! She couldn't resist popping into the kitchen asking "what are you cooking that is smelling so heavenly, Nilo?'


Ingredients ( Serves 4)

• 1/2 cup of Field Beans, soaked for 2 hours
• 1/4 tsp turmeric powder
• ​A pinch of salt
• 1 tbsp canola oil
• 1/4 tsp each of fenugreek seeds, cumin seeds and mix of mustard seeds and urad dal (dry spices)
• 1 medium sized onion, chopped big
• 2 cloves garlic, sliced big
• 1 stalk of curry leaves
• 1 tsp Chilli powder
• Extract of 1 tbsp tamarind pulp
• 3 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1/2 tsp ground black pepper 
• 1 tomato cut into 8 pieces
• 2 inch radish, skinned cut into half and sliced
• 8 inch drumstick, partially skinned and cut into 2 inch pieces
• 2 baby Brinjals cut into 4 pieces each and soaked for 5 minutes to remove any bitter juices) 
• Salt per preference 
• 3 cups of water 
• ​1/2 cup skim milk (optional)

Method

1. Drain and boil the field beans with a pinch of salt and 1/4 tsp turmeric powder  in a pressure cooker for 15 mins. Set aside to cool then drain. 
2. Blend the onion and garlic.
3. Heat a deep pot and then fry the dry spices in canola oil.
4. Add the onion and garlic blend and curry leaves. Fry till they both turn light brown and are cooked. 
5. Reduce fire and then add the Chilli powder.
6. Pour in the tamarind extract, tomato cubes and then add all the other spice powders. 
7. Pour in 3 cups of water and let the masala water boil.
8. Once it comes to a rapid boil, add in all the other vegetables - radish,drumstick and brinjals. Add salt now too.
9. Once the vegs are cooked, add in the boiled field beans. 
10. Stir and let it boil for another 5 mins or so. 
11. If curry is too thick or too sour, you can add in 1/2 cup of skim milk. It was served with rich coconut milk during the days when I was growing up. Full of flavor but not so good for our heart. Stick to skim milk.
12. Serve piping hot with your favourite side dishes and with Green Chilli and Coconut Chutney ( a great accompaniment) 

​Green Chilli and Coconut Chutney
Blend 1 green chilli, 1 small onion and 3/4 cup grated coconut. Add salt and serve.
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