This kara kulambu is prepared mainly during pongal festival. This kulambu makes a perfect combination for paal pongal. It also serves very well with Dosa, idli and rice.
Ingredients
Toor dal - 1/2 cup.
Mochai (anumulu) - dried - 1/4 cup.
carrot - 1.
beans - 2.
brinjal - 1.
tamarind - Small goosebery size.
pumpkin - cut into 1 inch cubes [10 pieces].
oil- to fry.
salt - to taste.
tomato - 1.
spring onion - 10. [optional]
curry leaves - 10.
mustard seeds - 1/2 tsp.
hing - 2 pinch. To grind
chana dal - 1/2 tsp.
coriander seeds - 1 tsp.
red chillies - 4.
black pepper -5.
cumin seeds - 1/4 tsp.
fenugreek seeds/vendayam/menthi - 1/4 tsp.
coconut- 1 tbsp.
To Make Powder
In a dry kadai, fry chana dal, coriander seeds, red chillies, black pepper, cumin seeds, and fenugreek
seeds.
fry coconut till it turns golden brown.
Grind all the ingredients to a fine powder
Preparation
Soak the dried mochai(anumulu) over night, and pressure cook it for five to six whistles.
pressure cook toor dal, till mushy.
Soak the tamarind in water, and extract the juice.
Method
Heat the oil, add mustard seeds,when it splutters add hing then add onion,saute it well, then add chopped tomato , saute it well,then add curry leaves , saute it, add all veggies, one by one such as carrot,beans, brinjal, and pumpkin. saute it well for 5 to 7 min.
Add some water, Allow the veggies to boil, till it becomes soft. Add tamarind extract.
when it start boiling, add the powder that we prepared already,then add salt stir well.
finally add boiled mochai(anumulu) and toor dal, stir well.
Allow it to boil for few minutes.Now mochai kulambu is ready.
It goes very well with paal pongal, idli,dosa and rice.
Note: you can also prepare with fresh mochai(field beans), if so,no need to soak it, pressure cook it directly for 4 whistles.
