Pachai Mochai Kuzhambu/Pachai Mochai Puli Kuzhambu/Field Beans Gravy/Fresh Mochai Puli Kuzhambu

Pachai Mochai Puli Kuzhambu is a very healthy, tempting and a lip-smacking Kuzhambu. Since it is the season of fresh mochai/field beans, I thought of sharing with you all this delectable puli kuzhambu, which is also made on Mattu Pongal and served with Paal Pongal and White rice. Do try out this Pachai Mochai Puli Kuzhambu and post your comments here. Meanwhile do check out other interesting South Indian Kuzhambu varieties here, Dals/Sambars/Kootu/Rasam varieties here and Mochaikottai Masala here.

Here’s how to make Pachai Mochai Puli Kuzhambu with step by step photos…

Ingredients

Pachai Mochai Payaru/Fresh Field Beans [Fresh Mochai]	1 cup
Shallots/Pearl Onions/Sambar Vengayam	10-12 finely chopped
Tomato/Thakkali	2 finely chopped
Garlic Cloves/Poondu	8-10
Green Chilli	2 slit lengthwise
Red Chili Powder	2 tsp
Coriander Powder	3 tsp
Turmeric Powder	½ tsp
Tamarind/Puli	One small lemon sized ball
Salt	As needed
Coriander Leaves/Cilantro	1 tbsp finely chopped

For Grinding

Coconut	10-12 pieces/ ½ cup tightly packed
Fennel Seeds/Sombu	1 tsp

For Tempering

NallaEnnai/Gingelly Oil	3 tbsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Urad Dal/Ullutham Paruppu	¼ tsp
Fenugreek Seeds/Vendhayam	¼ tsp
Curry Leaves/Karuvepilai	12-15

Or Thallippu Vadagam – 1 tsp, I have used Thallippu Vadagam only to make the kuzhambu

Preparation Time: 5-10 minutes                     Recipe Category: Kuzhambu

Cooking Time: 30 minutes                                Recipe Cuisine: South Indian

Author: Priya Anandakumar

Method

Peel the fresh mochai and keep it ready. Peel and chop the onions, tomatoes, green chillies and keep it aside.

Grind the coconut and fennel seeds together  with required amount of waterand keep it aside.

Soak the tamarind in about 1½ cup water for about 15-20 minutes. Extract the tamarind juice and discard the pulp. Keep it aside.

Heat oil in a pressure cooker, splutter mustard seeds, cumin seeds, urad dal, fenugreek seeds/vendhayam and fry until the dal turns golden brown color. Add curry leaves and fry until they turn crispy. I used thallippu vadagam, so I added thallippu vadagam and fried it until nice aroma arises.

Now add the chopped onions, green chillies and fry until they turn translucent.

Add the garlic cloves and fry for about 30-40 seconds.

Add the finely chopped tomatoes and fry well until they turn mushy.

Add red chilli powder, coriander powder, turmeric powder and sauté well for about 20-30 seconds.

Now add the pachai Mochai/field beans and stir for about a minute. 

Add required amount of salt and mix well.

Add ¼ cup water and stir really well. Let it come to a boil.

Add the tamarind water to it and let it come to a boil.

Add the coconut extract to it and mix well. After it comes to a boil, close the pressure cooker with the lid and cook for 2 whistles.Then switch off the stove.

After the steam releases, open the lid and add about 1 tbsp of chopped coriander and mix it well.

Yes, delicious, spicy and tangy Pachai Mochai Kuzhambu is ready to be enjoyed. Serve it hot with White Rice, Idlis, Dosas, Uthappam etc.

Thank you all for visiting my space, please come back again for more traditional and authentic South Indian Kuzhambus/Gravies from my kitchen.

If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin it today. I will be very happy if you can join as google follower all it takes is just one click. All of this means a lot to me and great encouragement as well.

Have a great day and enjoy.

Until then I am signing off…