Mochai Kathirikai Kara Kulambu

Kara Kuzhambu is an everyday lunch dish in Tamil Nadu served with rice. Often it is made along with local vegetables. Mochai Kathirikai Kara Kulambu is spicy curry with field beans and eggplants made in Chettinad style.


  • 6 Garlic pods
  • 3 teaspoons Oil
  • 1/3 teaspoon fenugreek seeds
  • 1/2 teaspoon peppercorns
  • Tamarind pulp/juice
  • 2 tomato, chopped
  • 1 sprig curry leaves
  • 4 shallots, chopped
  • 2 onions, chopped
  • 1/2 cup mochai, soaked overnight
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon red chilli powder
  • 1 teaspoon sambhar podi
  • 1 teaspoon Coriander seed powder
  • 1/2 cup coconut, fresh grated
  • 4 brinjals / kathirikai, chopped


  1. Pressure cook mochai with water for 1 whistle. Keep aside.
  2. Heat oil. Splutter cumin seeds. Saute.
  3. Add garlic pods, onions and fry till they change colour.
  4. Add tomatoes and fry till they are soft.
  5. Add half of coconut and continue stir frying till it changes colour.
  6. Add sambar powder, coriander seed powder and red chilli powder. Mix well.
  7. Once cool, grind to smooth paste and keep aside.
  8. In another pan, heat a tsp oil. Splutter mustard seeds and fenugreek seeds.
  9. Add shallots and curry leaves. Fry till shallot changes colour.
  10. Add brinjals and stir fry for 4 minutes.
  11. Add cooked beans and salt. Mix well.
  12. Add masala paste and mix well.
  13. Adjust consistency with water and taste with salt and tamarind juice.
  14. Bring to boil and simmer for 3-5 minutes.
  15. Serve Mochai Kathirikai Kara Kulambu hot with rice and papad.

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