Mochai, Murungai Karuvattu Kuzhambu / Dry Fish Curry with Drumstick

We few bloggers joined and formed a Tamizhar Samayal Tuesday Group, where we post exact Tamilnadu Cuisines on Every 2nd and 4th Tuesday of the Month.

This is one of the recipe i have chosen to post for TST. ...Mochai kotta, Murungakkai Karuvattu kuzhambu....This Kuzhambu is made with Lugumes (known as Lablab), Drumstick and Dry fish as main ingredients, and this is made without coconut paste...Tastes great with Rice, Idly or Dosai.

Ingredients:

Mochai (Lablab Beans) - 1 handful
Drumstick - 1 no.
Dry Fish (Vazha Karuvadu) - 10 Pieace
Tamarind - a small pieace (Thick tamarind extract 1/2 cup)
Mustard - 1/4 tsp
Methi seeds - 1/4 tsp
Pepper powder - 1tsp
Garlic - 10 nos.
Onion - 5 nos.
Tomato 5 nos.
Curry leaves few
Kuzhambu Masala podi - 2 tsp
Coriander powder - 3 tsp.
Turmeric - 1/4 tsp
Salt to taste
Oil to temper (Gingely oil)

Method:

Soak Mochai for 4 hours and pressure cook with pinch of salt and bit of salt.
Soak Tamarind for 1/2 hour and extract 1/2 cup juice out of it.
Also Cut the sides and tail of the fish soak the Dry fish for 10 mins in water clean it well and keep it aside.

In a Pan heat oil, Add the sliced Onion and Tomatoes and saute will untill it turns gloosy.

Allow to cool and grind it to paste. Keep it aside

Heat a pan, temper with mustard and methi seeds.

Add Garlic saute and add the drumsticks.

Now add the Tamarind water, Grinded onion tomato paste, Kuzhambu masala podi, coriander powder

and allow to boil, Also add the Pressure cooked lablab bean to it.

Once the raw smell goes and starts boiling, add pepper powder and the cleaned dry fish and few curry leaves.

Allow to cook in slow flame and switch off once the oil emits out of the curry.