Wednesday, 17 January 2018



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


Add coconut, roasted fenugreek powder, garlic, fried gram, coriander powder, Cumin powder, poppy seeds, tamarind and water. Grind to a nice paste.
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 

Do watch the video on Youtube @ KonguTraditional Recipes

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