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
