Mochai translates to Lima beans/ Field beans in Tamil and Pachai is Tamil word for fresh/ raw. Though I have prepared kara kuzhambu involving different veggies, this kuzhambu is my all time favourite. The flavour of this bean is unique. Hence while boiling the beans, I always retain the water and utilize it in preparing this dish. Both dried and fresh variant of this bean can be used. This legume is seasonal. Thus during the season,youu get this fresh beans in abundance. This kuzhambu goes well with plain rice,idli,idiyappam.
INGREDIENTS
FRESH FIELD BEANS- 1 1/2 CUPS
ONIONS- 2 NOS
TOMATOES- 2 NOS
GARLIC CLOVES- 8 NOS
CHILLI POWDER- 1 TSP
CORIANDER POWDER- 1 1/2 TSPS
TAMARIND- LEMON SIZE
INGREDIENTS FOR GRINDING
COCONUT GRATINGS- 2 TBSP
CINNAMON- 1 PIECE
CUMIN SEEDS- 3/4 TSP
FENNEL SEEDS- 3/4 TSP
TOMATO- 1 NO
FOR SEASONING
SESAME OIL- 1 TBSP
FENUGREEK - 1 TSP
MUSTARD- 1 TSP
SPLIT URAD DAL- 1 TSP
CURRY LEAVES- 1 SPRIG
ASAFOETIDA- 1/2 TSP
METHOD
Steam cook field beans for three whistles using little water and keep it aside.
Soak tamarind in warm water and extract syrup.
In a pan add oil and all the ingredients cited in the column ' for seasoning' . Over this add chopped onions,chopped garlic cloves and salt.
Fry till the onions turn translucent. Add curry leaves,chopped tomatoes and fry till the tomatoes turn mushy.
Add chilli powder,turmeric powder and coriander powder and fry for few minutes.
Pour tamarind syrup,steamed field beans and boil till the raw smell goes off.
Now add the coconut paste and boil till the kozhambu thickens.
Serve with plain rice.
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