Sunday, 7 February 2016

Pachai Mochai Kathirikkai Puli Kuzhambu

Pachai Mochai Kathirikkai Puli Kuzhambu, this is a common South Indian dish. Mochai(known as field beans) is available in almost all Indian Departmental Stores in the dried form. But the recipe which I am going to share today is using Fresh Mochai beans. We usually get fresh mochai only in this season (January and February), so I am making it using fresh beans. If you do not get the fresh ones, you can prepare with the dried beans following the same procedure but you have to pressure cook the beans before adding it to the curry.


Pachai Mochai Kathirikkai Puli Kuzhambu

Preparation Time : 10 Minutes | Cooking Time : 30 Minutes | Serves : 4

Ingredients
Fresh Mochai - 1 Cup
Brinjal - 4 No.
Shallots - 15 No.
Tomato - 2 No.
Garlic - 10 No.
Tamarind - Gooseberry Size
Grated Coconut - 3 tbsp.
Cumin Seeds - 1/2 tsp.
Chili Powder - 1 tsp.
Coriander Powder - 2 tsp.
Mustard Seeds - 1/4 tsp.
Urad Dal - 1/4 tsp.
Curry Leaves - 2 Sprigs
Oil - 3 tbsp.
Salt - to taste

Method
1. Keep all the ingredients ready to make the Pachai Mochai Kathirikkai Puli Kuzhambu.
a. Roughly chop the shallots and garlic
b. Roughly chop the tomatoes.
c. Cut the brinjals into medium size pieces and put in salt and turmeric water to avoid darkening of the vegetable.
d. Soak the tamarind in warm water for about 15 minutes and extract its pulp and discard the fiber.
2. Heat oil in a pan and add the mustard seeds. When the mustard splutters, add the urad dal and fry for few seconds. Add the chopped shallot, garlic and curry leaves. Fry till the shallots turn transparent. Add the brinjals.
3. Fry the brinjal for 2 minutes. Now add the chopped tomatoes and saute till the tomatoes become soft. Add the tamarind extract, salt and mix well. Allow it to boil.
4. In the meanwhile, add grated coconut, cumin seeds, chili powder and coriander powder to a blender and grind it to a paste.
5. When the curry starts to boil, add the turmeric powder and mix well. Now add the fresh mochai beans and mix well.
6. Allow the beans to get cooked in the tamarind water. It will take about 10 to 15 minutes to get cooked. Once the beans is cooked, add the coconut paste and mix well. Allow the curry to boil for few minutes until the curry thickens and turn off the flame.

Tasty Pachai Mochai Kathirikkai Puli Kuzhambu is ready to serve. Serve with steamed rice and any vegetable for accompaniment. This will also taste good with apalm and vathal. 


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