Mochai Karuvattu Kuzhambu

Karuvadu - Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.

Fish are preserved through such traditional methods as drying, smoking and salting. The oldest traditional way of preserving fish was to let the wind and sun dry it. Drying food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market.

Mochakottai called "butter beans" because of their starchy yet buttery texture, lima beans have a delicate flavor that complements a wide variety of dishes. Although fresh lima beans are often difficult to find, they are worth looking for in the summer and fall when they are in season. Dried and canned lima beans are available throughout the year.

The pod of the lima bean is flat, oblong and slightly curved, averaging about three inches in length. Within the pod are the two to four flat kidney-shaped seeds that we call lima beans. The seeds are generally cream or green in color, although certain varieties feature colors such as white, red, purple, brown or black. They are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, lima beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein. 

Here I am going to cook Karuvattu kuzhambu with Mochakottai.

                         Mochai Karuvattu Kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 15 mins     |  Serves: 4

Ingredients

 Tamarind - 1 lemon sized

Tomatoes - 1.5 nos

Green chilly-1 no

Mochakottai - 100 gm

Karuvaadu (salted/saltless) -  5 to 10 nos

Salt - as needed

Turmeric powder -1/4 tbsp

Chilly Powder (dhaniya powder mixed) - 1tsp

Sugar / jagerry - 1/4 tbsp

Small Onion shallots - 4 to 5 nos

Ginger - almond sized

Garlic -3 cloves

Curry leaves- 3 or 4 nos

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To Temper :

Oil - 1 tbsp

Vadagam - 1tsp  (or)

Mustard seeds - 1/4 tsp

Fenugreek seeds - 1/4 tsp

Urad dhall- 1/4 tsp

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Method:

• First soak the mochakottai in water for minimum 8 hours, preerably overnite. Then cook it in pressure cooker for 5 to 7 whistles. Depends on the bean.Cook it with little salt.
  
• Now wash the karuvadu and drain all water and keep it aside. If ur using Vaala karuvadu check if the shiny skin is removed  by scrubbing it on a rough surface. If ur using Nethili pull out the heads. I am using Karapodi karuvadu.
  
• chop the onion shallots and mince the garlic well. Soak the tamarind for 20mins and extract the pulp. Grind the tomatoes to a fine paste.
• 
• In a bowl add salt, Turmeric powder, chilly powder and mix well. Now add the tamarind pulp and tomatoe pulp to it and mix well with your hands.
  
• Now Take a vessel and heat it. Add oil and when it becomes hot add the 1tsp  vadagam and curry leaves. It gives a wonderfull aroma. If u dont have vadagam use the ingredients mentioned in the temper table
• And when it splutters add the green chilly (slit vertically) , garlic and onions. And when onions turn transluscent add the tomato tamarind mixture to it slowly.Add salt .
  
• Allow the kuhambu to boil until the smell of the chilly powder vanishes and it forms into a thick consistency. Now add the sugar and mix it well.Now crush the ginger peice and add it to the kuzhambu. Allow it boil in open. 
  
• When the level decreases to 3/4th add the mochakottai and allow it to boil for another 15 minutes with lid closed. 
  
• Now stir it and add the karuvadu to it and cook lid closed for another 10 minutes. You can add boiled egg to it with mochakottai. If u like veggies, then You can saute drumstick, potato, brinjal while u saute the onions.
  
• Karuvaadu kozhambu is now ready!!!