Field Beans (Mochai) kulambu / kuzhambhu

I had field beans from India and my kids were asking for puli kulambu for last few days. So I have decided use beans to do the kulambu. Normally I keep little more of kulambu so that i can eat it next day (I love to eat it next day as I think it always taste better.) But it got over within same day. Our family loved it
Mochai / Field beans - 1/2 cup
Black Pepper - 1.5 teaspoon
Small Onion - 30
Garlic - 2 full bulb
Dhania powder - 1/4 teaspoon
Tamarind - Lemon sized bal
Fenugreek seeds - 1/4 teaspoon
Mustard seeds - 1/4 teaspoon
Curry leaves - 10
Asafoetida - a pinch
Tomatoes - 2
Jaggery - 1/2 teaspoon (optional)
Oil - 1 tablespoon or Oil - 2 teaspoon and Ghee - 1 teaspoon
Salt per taste


Peel Garlic and onions. Keep it aside. Soak tamarind in enough water and extract tamarind water (about 2.5 or 3 cups). Keep it aside
Fry Pepper in a teaspoon of ghee (if not using Ghee in oil). Using hand pedestal powder pepper coarsely
Heat kada. Add another teaspoon of oil. Add 10 small onion and fry till onion is soft add tomatoes and fry till tomatoes are mushy. Switch it off and let it cool down. Grind to nice paste
Heat Kada. Heat rest of the oil. Add fenugreek, mustard seeds. Let it pop and add curry leaves and asafoetida ad fry for another 30 sec. Add reminder of onion and garlic. Fry till onion is soft. Add pepper powder, dhania powder and grinded onion, tomato paste and cooked field beans (mochai). Fry till onion separate from it. Add tamarind extract, salt and jaggery. Boil it till oil floats.

Switch it off and serve hot with rice / idli