Mochakottai Karuvadu Kuzhambu/Field Beans dry fish gravy Recipe with step by step photos.This is one of the traditional recipe in my city(salem).This recipe is prepared with Mochakottai/Field beans,Karuvadu/Dry fish,Brinjal/egg plant,coconut paste,onion,tomato and other some spices.This recipe goes well with hot steamed white rice.You can also prefer with idly,dosa,roti and naan.
For this recipe choose kolli karuvadu which gives best taste to gravy.Whilie preparing this gravy i usually prepare moringa leaves stir fry.Moringa leaves is simple stir fried in oil with shallots.I mix this gravy and moringa leaves stir fry with hot steamed rice and end up with a dash of ghee.This taste best😋😋😋😋.My husband loves too.Please make a try and share your taughts.
checkout my other gravy recipes too,
Preparation Time:10 Mins
Cooking Time:25 Mins
Serves:4 to 5
Ingredients:
Mochakottai/Field Beans-1/2 cup
Dry Fish/Karuvadu-20 g
brinjal/Egg Plant-2
Shallots-8
Tomato-1
Curry Leaves-1 Sprig
Coriander leaves-1 tsp
Chili Powder-1 tsp
Coriander Powder-2 tsp
Turmeric Powder-1/4 tsp
Tamarind pulp-1 Small gooseberry Size
Coconut chunks/Grated-1/2 Cup
Ginger-1 Inch
Garlic Cloves-1
Oil-1 tsp
Hing/Asafoetida-1/4 tsp
Vadagam-1 tsp
or
Mustard Seeds,Urad dal and Chana dal-1 tsp
Salt as needed
Pre Preparation:
Soak Mochakottai in water overnight.
Step by Step Photo Recipes:
1.soak dry fish/Karuvadu in hot water for 5 mins wash in cold water for 6 to 7 times.
2.Strain and keep aside.
3.Add Coconut Chunks,Ginger and Garlic in a blender and blend into smooth paste with needed water and keep aside.
4.Add Soaked Mochakottai in a Pressure Cooker with with 2 cups water and pressure cook till it becomes soft.
5.Strain the water and add Shallots,Tomato,Curry Leaves and Coriander Leaves.
6.Now add Brinjal and Karuvadu.
7.Further add Coconut paste.
8.Then add Chili Powder,Coriander powder,Turmeric Powder and needed salt.
9.Add Tamarind Paste and add 3 Cups water(if need add more water).
10.Mix and Pressure cook for 1 Whistle.
11.Once the pressure is released open the lid and boil till gravy becomes thick.
12.Meanwhile in a Saucepan add 1 tsp Oil.
13.Add vadagam or 1 tsp Mustard seeds,urad dal and chana dal and Hing and transefer to gravy and mix.
Serve with Hot Rice
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