Tuesday, March 18, 2008

Murungai-Mochai Kulambu (Drumsticks & Lentils Curry)

This is another of those traditional tamilian recipes... I categorize them as "devolved-from-grandma" recipes.. meaning, they've been passed over from grandmas generation after generation. We call it 'Mochai puli kulambu'. Mochai paruppu (Papdi lilva/Lima beans) is consumed fresh in our part of India and has an awesome taste however we make it. It could be stir-fried and enjoyed as a side dish or could be combined with other vegetables in a form of puli kuzhambu.. Oh, it goes well with mutton as well!

I somehow believe that a traditional diet is better than any of the modern western diets - in terms of nutrients as well as calories.. This mochai paruppu is full of proteins and very nutritional. Of all the puli kulambu varieties, this one is my favorite! I usually make this with drumsticks, but you could substitute with brinjal as well.


  • Mochai paruppu (Papdi Lilva) - 2 cups (frozen or fresh)
  • Drumsticks cut into 2 inch pieces - about 10
  • Onions - 1 medium
  • Garlic - 6
  • Tomato - 1 medium
  • Chilli powder - 1.5 tsp
  • Corriander Powder - 2.5 tsp
  • Tamarind juice - 1/2 cup
  • Shredded Coconut - 1/4 cup
  • Fennel seeds - 1 tsp
  • Kas Kas, fenugreek seeds (methi) - 1/2 tsp
  • Mustard seeds, cumin seeds - 1 tsp each
  • Curry leaves - a handful
  • Corriander leaves - a handful
  • Heat oil (a little extra oil) in a pan and season with mustard, cumin and fenugreek seeds.
  • While they splutter, add chopped onions, chopped garlic, curry leaves and corriander leaves and fry until onions turns to golden brown.
  • Add chopped tomatoes, chilli powder and corriander powder and fry until tomatoes lose shape.
  • Pressure cook this mixture together with Mochai paruppu, drumsticks and salt, by adding a little water. (don't overcook the veggies.. The cooking timings vary depending on the pressure cooker).
  • Meanwhile make a paste of the coconut, fennel seeds and kas kas.
  • When the veggies are done, open the pressure cooker and add the coconut paste and tamarind juice.
  • Adjust salt and chilli powder to suit to your taste..
  • Let it boil for 5 mins in high heat...
Enjoy with Plain rice.


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Anonymous said...

Hi... Thanks for this recipe. I have tried it. It was really nice. Nice recipes too! :)