Mochai kottai Puli kulambu / Mochai kai kara kulambu:

Mochai - Val dal / Field Beans or Hyacinth Beans.  A tamarind based curry famous in Tirunelveli of Tamilnadu, India. This curry is poured over rice on everyone's plate. It should be mixed with hands and enjoyed as main course meal during lunch or dinner. This rice and curry is accompanied with some vegetable curries or appalam. This is a spicy curry.

Ingredients:
Mochai kottai / val dhal -  3/4 cup

Red chilli powder - 1 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/2 tsp
Red chili powder  - 1 tsp
water - 2 cups
salt - 2 tsp

Small Brinjal - 2
Tomato - 1
Tamarind - small lime size

To Grind:

Red onion - 1/2 cup (chopped)

Shredded coconut - 1/4 cup

Cumin - 1 tsp

To  Temper:
Mustard - 1 tsp
Methi seeds- 1/2 tsp
curry leaves - 1 sprig
Sesame oil - 2 tbsp
Hing - 1 pinch

Note:
(If you are using the fresh beans then just start from the method.
otherwise go for pre soaking.)
Preparation:

Dry roast the mochai kottai, till u see dark spots on the outer layer and a nice aroma. (takes 5 mins)
Then rinse it with water twice. Add water till it gets well immersed. Soak for an hour (just 15 mins is enough).

While it is soaking, start cooking the other stuffs or make the side dish or rice.

Soak the tamarind in hot water and extract juice using 2 cups of water.

Pressure cook:
This mochai kottai can be cooked in stove top too, but it takes nearly an hour. It is also common to soak this dal overnight instead of dry roasting it. (dry roasting makes this curry more yummy).

So to save fuel, we are Pressure cooking it.

In stove top pressure cooker, let it make one whistle. Then reduce flame and cook for 5 minutes.

Instant pot:

In electric pressure cooker, touch the 'pressure cook' button. Set time to 5 mins. 

It will be ready within 15 mins.

Method:

After cooking the mochai kottai, add turmeric, salt, chili powder, coriander powder and keep aside.

Cut the eggplant / brinjal into long size pieces.

Chop the tomato finely.
Heat oil in a pan.
Crackle mustard seeds , add fenugreek seeds , curry leaves and asafoetida.
Add the cut chopped onion, brinjal and fry till eggplant gets semi cooked (wilt).
Then add the mochai kottai with masalas, Mix well.

Add the tamarind juice.

Let it boil till the raw smell of tamarind vanishes.

Add the prepared coconut masala and cook covered (5 mins).

Cook till the vegetables become tender.

Switch off and serve hot.
Yummy Mochai kottai kulambu is ready.

Serving suggestions:
Makes 3 cups of thick spicy Puli kulambu.
It can be served for 4 people.
Serve hot with steamed rice and and any vegetable side dish or with egg omelet.

மொச்சைக்கொட்டை புளி குழம்பு 

மொச்சைக்கொட்டை -  3/4 கப் 

மஞ்சள் தூள் - 1/2 தேக்கரண்டி 

மிளகாய் தூள் - 1 தேக்கரண்டி 

மல்லி தூள்  - 3 தேக்கரண்டி 

தண்ணீர்  - 2 கப் 

கல்உப்பு  - 2 தேக்கரண்டி 

கத்தரிக்காய் - 2 

தக்காளி - 1

புளி - சின்ன எலுமிச்சை அளவு 

அரைக்க : 

வெங்காயம்  - 1 /2 கப் 

துருவிய தேங்காய்  - 1/4 கப் 

சீரகம்  - 1 தேக்கரண்டி 

தாளிக்க :

கடுகு  - 1 தேக்கரண்டி 

வெந்தயம்  1/2 தேக்கரண்டி 

கறிவேப்பிலை  - 1 கொத்து 

நல்லெண்ணெய்  - 2 மேஜைக்கரண்டி 

பெருங்காயம்  - 1 சிட்டிகை 

Tamil Village chicken roast

 Tamilnadu village special chicken curry recipe made from scratch.

கிராமத்து வறுத்து அரைத்த கோழி கறி 

Ingredients:

Chicken - 3/4 kg (1.5 lb)

Shredded coconut - 1/2 cup

Ginger - 1 inch

Garlic - 1

Red onion - 2 cups

Tomato - 2

Sesame oil - 1/2 cup

Fennel - 1 tsp

Cinnamon - 1 inch

kalpasi - 1 piece

Curry leaf - handful

Turmeric powder - 1 tsp

Sea salt - 3 tsp

To roast:

Coriander seed - 2 tbsp

Spicy Dry red chilli - 4

Black pepper - 1 tbsp

Cumin - 1 tsp

Fennel - 1 tsp

Cardamom - 5

Cloves - 5

Kalpasi - small piece

Cinnamon - 2 inch long

Mace - tiny piece

Sesame oil - 1 tsp

Method:

Add 1 tsp oil to a pan. Fry red chilies. Take them out.

Then add the other items to roast together.

In a low heat, roast them for 5 mins or until they are crispy. Switch off immediately if it starts charring.

Let them all cool.

Grind with 1/2 cup coconut with few tsp of water to a thick paste.

Grind together peeled garlic and ginger.

Rinse the chicken (choose chicken with bones , thighs. Not the white meat). Cut chicken into 2 inch size pieces.

Chop onion, tomato. Keep separate.

Heat oil in a pan.

Add Fennel 1 tsp, cinnamon 1 inch, Kalpasi - a piece.

Add chopped onion, curry leaf and fry at medium heat for 5 mins or until it gets mild golden brown.

Add chopped tomato, 1/2 tsp salt, turmeric and fry till oil separates.

Then add the cleaned chicken.

Add 1/2 tsp salt and mix well.

Cook covered for 10 mins.

Then add prepared masala, enough salt and mix well.

Loosely close the lid and let it cook.

At the same time let the excess water evaporate and it becomes a thick gravy.

Switch off.

Village style chicken roast is ready !

Serving suggestions:

Serve as curry over rice 

Or as side dish with rice or briyani or chapati, parotta.

Serves 6 - 8 adults as side dish.