Pachai Mochai Curry / Fresh Field Beans Curry

Pachai Mochai Curry recipe with step by step photos. Since it is the season of fresh mochai / field beans, I wanna share this recipe. In Tamil Nadu, people usually make it on Pongal festive time, also this curry pairs well with Ven Pongal. So friends, try this out and share your comments! You may also like my other Pongal recipes Sakarai Pongal, Millet Sweet Pongal, Avial, Urad dal Vadai, Vazhai Poo Vadai and Paruppu Vadai

Pachai Mochai Curry / Fresh Field Beans Curry 2021-01-05 04:02:15

Pachai Mochai Curry / Fresh Field Beans Curry

Serves 4
Prep Time: 00:15
Cook Time: 00:30
Total Time: 00:45

Ingredients

• 1 cup Fresh mochai payaru / fresh field beans
• 1/2 tsp Fennel seeds
• 1 large sized, finely chopped Onion
• Few Curry leaves
• 1 large sized, chopped Tomato
• 2 tsp Ginger and garlic paste
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1/4 tsp Asafoetida powder
• To taste Salt
• 2 tbsp Cooking oil
• For garnishing Coriander leaves
• 1/2 cup Chopped coconut
• 4 to 5 Green chillies
• 1 tsp Cumin seeds
• As needed Water

Instructions

• Firstly, chop onion finely.
• Then, chop the tomatoes roughly.
• Finally, grind all the ingredients given under 'to grind' until a smooth paste.
• Heat a pan with oil, over medium heat.
• When the oil heats, add fennel seeds and fry until spluttering.
• Then add finely chopped onion and curry leaves and fry until they turn into golden brown.
• Also add ginger and garlic paste, stir fry till it's raw smell leaves.
• Then add roughly chopped tomatoes and give a good stir.
• Now add turmeric powder, red chilli powder, asafoetida powder and salt, fry until the tomatoes become soft and mushy.
• Then add ground coconut paste and saute until the oil oozes out from the masala. It takes 5 to 6 mins.
• Now, add 2 cups of water, mix well, cover and cook.
• When the masala starts to boil, add fresh mochai and salt as needed for the gravy and mix well, cover and cook, over low heat until the mochai fully cooked and the gravy becomes thick.
• Finally, garnish with chopped coriander leaves and serve hot with rice or ven pongal.

By Santhi Therese
The Indian Claypot

Grind all the ingredients given under ‘to grind’ until a smooth paste.

Heat a pan with oil, over medium heat. When the oil heats, add fennel seeds
and fry until spluttering.

Then add finely chopped onion and curry leaves and fry until they turn
golden brown.

Also, add ginger and garlic paste, stir fry till it’s raw smell leaves.

Then add roughly chopped tomatoes and give a good stir.

Now add turmeric powder, red chili powder, asafoetida powder and salt, fry until the tomatoes become soft and mushy.

Then add ground coconut paste

and saute until the oil oozes out from the masala. It takes 5 to 6 mins.

Now, add 2 cups of water, mix well,

cover and cook.

When the masala starts to boil, add fresh mochai and salt as needed
for the gravy and mix well,

cover and cook, over low heat, until the mochai fully cooked and the gravy
becomes thick.

Finally, garnish with chopped coriander leaves and serve hot with rice or ven Pongal.