Pachai Mochai Kuzhambu Recipe | Field Beans Curry | Mochai Kottai Kara Kuzhambu | Startup Cooking

PACHAI MOCHAI KUZHAMBU | FIELD BEANS CURRY | MOCHAI KOTTAI KARA KUZHAMBU

Pachai mochai also known as field beans is usually added in South Indian curries, which is protein rich and tastes spicy, tangy and delicious. This curry is one of the most flavorful recipe in south Indian cuisine. In this recipe, am using the fresh field beans not the dried one. Follow my step-by-step photo recipe to prepare pachai mochai kuzhambu. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR PACHAI MOCHAI KUZHAMBU (FIELD BEANS CURRY)

Course        : Side Dish

Cuisine       : South Indian

Author        : Jayashree Karthik

Prep Time   : 15 min

Cook Time  : 40 min

Total Time  : 55 min

INGREDIENTS

• 1 cup fresh field beans (pachai mochai) - (not the dried one)

• tamarind (1 inch size) - soak in hot water - extract the juice

• 1 tsp fennel seeds

• 2 tsp poppy seeds

• 1/4 cup grated coconut

• 4 shallots (small onion)

• 2 tbsp sesame oil

• 1/4 tsp mustard seeds

• 1/4 tsp fenugreek seeds

• 1/4 tsp cumin seeds

• 1/4 tsp hing (asafoetida)

• 8-10 curry leaves

• 1 medium size onion - finely chopped

• 6 garlic cloves

• 1 medium size tomato

• 1/4 tsp turmeric powder

• 1 tbsp red chilli powder

• 2.5 tbsp coriander powder

• salt as needed

• water as needed

PROCEDURE

• soak fresh field beans in water for 1 hour

• soak tamarind in hot water 

• in a mixer grinder, add fennel seeds, poppy seeds, grated coconut and shallots

• grind to a smooth paste by adding little water and keep it aside

• heat sesame oil in a working pan

• add mustard seeds, fenugreek seeds, cumin seeds, hing and curry leaves

• saute the seasonings till the curry leaves turn crisp

• add finely chopped onion and garlic

• saute onion till they turn translucent

• add chopped tomato and saute well 

• add soaked field beans

• mix well

• add tamarind water, turmeric powder, red chilli powder, coriander powder and salt

• combine well

• cover and cook in medium flame for 10 minutes

• add grounded coconut paste

• add more water and mix well

• transfer everything into sauce pot

• place them in the pressure cooker

• pressure cook for 3 whistles

• once pressure subsides naturally, mix well

• serve with hot steamed rice, idli, dosa and chapathi

• tastes delicious

Field Beans Curry with Step-by-Step Photo Recipe

soak fresh field beans in water for 1 hour

soak tamarind in hot water and extract the juice from it

in a mixer grinder, add fennel seeds

add poppy seeds

add grated coconut

add shallots

add little water and grind to a fine paste

heat sesame oil in a pan

add mustard seeds, fenugreek seeds, cumin seeds and hing

add curry leaves

add finely chopped onion and garlic

saute onion till become translucent

add chopped tomato

saute well

add soaked field beans

mix well

add tamarind water

add turmeric powder

add red chilli and coriander powder

add salt

combine well

cover and cook in medium flame for 10 minutes

add grounded coconut paste

mix well and add more water

transfer everything into sauce pot and place them in the pressure cooker

pressure cook for 3 whistles

Field beans curry ready

serve with hot steamed rice and papad or with idli, dosa and chapathi