Field beans/Butter beans, Lima beans/Mochai 100grams
Tamarind a gooseberry size
Tomato one
Coriander powder3 tsps
shallots 25 g
Fried gram 1 tbsp
Poppy seeds 1 tbsp
Cumin powder 1 tsp
Redchilly powder 1 tsp
Mustard seeds 1 tsp
Jaggery powder 2g
Salt 2 g to taste
Curry leaves 25 pcs
Garlic Cloves 4
Turmeric tsp1/2
Shredded coconut 25 g
Fenugreek roasted powder 1/2 tsp
Coriander leaves 2 g
Asafoetida 1/2 tsp
Water 200 ml
Sesame oil 2 tbsps
Groundnut oil 2 tbsps
Procedure:
Add coconut, roasted fenugreek powder, garlic, fried gram, coriander powder, Cumin powder, poppy seeds, tamarind and water. Grind to a nice paste.
Setaside.
Heat oil in a pressure pan over medium heat.
Add mustard seeds to crackle.
Add shallots and curry leaves
Saute for a while.
Reduce the flame to the low level.
Add turmeric and chilly powder.
Asafoetida next.
Add tomato dices.
Saute until the shallots and tomato well cooked.
Now, add beans.
Incorporate everything together.
Add coconut paste and stir well.
Now the masala we added sauteed.
Add salt and jaggery powder.
Mix gently.
Add another quantity of water 200 ml.
Close the lid and place the whistle.
Allow to pressure cook until three whistles.
Set aside to cool and release its pressure of its own.
Open the lid and stir the fine gravy with soft beans.
Turn on the heat to low medium.
Good stirs to be given.
Now, pour the sesame oil and stir again.
Check the salt. add salt if needed.
Garnish with coriander greens.
A very fine aromatic Field Beans tamarind curry/Pachai mochai kuzhambu is ready to enjoy.
This is a versatile dish to be enjoyed with hot-steamed rice/Ven Pongal of Pongal festival(Raw rice Pongal) and goes very well with south Indian main dishes such as Idlies, Dosas and so on.
This is Pongal special recipe of Kongu Regional food.
Pachai mochai/Field beans are the best sources of protein, fibre, Vitamin A and C, potassium, and iron, Calcium, Magnesium and manganese and what not. These legumes are well packed with all the nutrients that we needed for the healthy body. This variety of beans are known as Butter Beans because of its mild buttery flavour and meaty texture.
The very final stroke that makes this gravy delicious, is the addition of Sesame oil
Give a try!
Check out the video tutorials on youtube
https://youtu.be/RQ-mb_YqTNY
Do watch the video on Youtube @ KonguTraditional Recipes
Pumpkins are back in Thai/January 2018 season. This is the pumpkin season as far as we were concerned with this Pongal celebrations 2018. How to choose the perfect pumpkin for culinary purpose? Ripe Pumpkins always make a hollow sound. It is very hard to touch and feels heavy. A ripe pumpkin hs a firm shell and it cannot be scratched easily. Using a sharp knife, cut into wedges. Remove the hard skin carefully. Scoop out the seeds and stringy fibres. Place the wedge flat to remove the hard skin. Cooking is very easy. We can cook this veggie in a jiffy. Cooked with cane sugar and usual seasoning tricks make this curry absolutely delicious. Just follow the steps shown in the video!
The glossy Pumpkin Stirfry/Porial -Video tutorials are now on Youtube channel "Kongu Traditional Recipes"
Attention Please! Advance Happy Pongal greetings from Kongu Traditional Recipes! New video of BUTTERMILK, THAT YOU CAN'T RESIST is now online @ youtube channel@Kongu Traditional Recipes
Do watch and drop your esteemed feedback and likes, Please!
TULSI herb is a revered and holy plant in India. It is not only a holy herb, it is an integral medicine in Siddha, Naturopathy and Ayurveda Sciences. Ocimum tenuiflorum or Ocimum Sanctum is the botanical name of Holy basil. It is easy to grow and widely found in India. It can also be grown in tropical places of Southeast Asian countries. This humble herb is packed with a host of medicinal and nutritional benefits. This herb is of two varieties-the green coloured LAKSHMI TUSI and the purple-hued KRISHNA TULSI. There are so many conventional methods of consumption of this basil. Apart from it, we can experiment with it in our cookery and acquire an incredible, earthy aromatic flavour in our dishes.
Let us begin to use this holy and humble Tulsi in our traditional Rasam to ward off chest congestion, cold and cough.
It is experimented by me yesterday and got rid of running nose and sore throat.This is the first time I used this herb and amazed its reactions. I want to share this rasam here. Cooking Time: 20 minutes Yield: two liberal servings. Ingredients to assemble: 50 gms Toor Dal (pressure cooked with required water (Three whistles) Tamarind a marble size to be soaked in 100 ml water. Sesame oil 1 tbsp Mustard seeds 1 tsp Dried red chillies 2 broken Curry leaves 15 pcs Asafoetida 1/8 tsp Turmeric 1 tsp Castor oil 2 drops Tulsi leaves with flower bunch 50gms( Krishna Tusi ) Coriander leaves 1 g chopped Tomato half Jaggery 1 g Roasted cumin powder 1 tsp Pepper powder 1/2 tsp Garlic cloves 2 grated salt 1 tsp. Procedure: Pressure cook the dal with turmeric and castor oil allowing three whistles. Set aside to cool. Soak Tamarind in water for 10 minutes Cook the tomato until the skin shrivels. Take the extract of tamarind and tomato. Keep ready. Heat the pan with oil. Add mustard seeds to crackle. Once it starts crackling, add red chillies and curry leaves on low heat. Add asafoetida. Saute for a second. Add the tamarind-tomato extract. Add salt and jaggery. Allow boiling for 3 minutes. Add cumin powder, garlic grates and pepper powder, two cups of water and mix well. Transfer the dal contents to the boiling tamarind tomato extract. Turn off the heat when the ingredients start to boil. Now, blend the tulsi leaves with 20 ml water for 2 seconds to get a smooth paste. Strain the tulsi juice directly to the cooked rasam. Stir for a while. Garnish with coriander greens chopped. A very fine aromatic rasam is ready for your palate. Just test it! You can't miss this rasam hereafter!