3 Comments

Pachai mochai thakkali kootu – Field beans tomato curry

Mochai (vaal or field beans) grows abndance in this part of tamilnadu. Duringthe winter months everywhere you can see these beans. But nobody buys i in shops, infact this will not be available in shops 🙂 Friends and relatives would send bags and bags of these freshly plucked beans to theri near and dears as gifts.


We too used to get lots but since we cannot cannot consume that much we used to distribute them to our friends nearby.
One good simple and flavorful recipe I learnt from a lady who runs a small shop near the sivan temple is this. Little time spent on removing the outer skin but other than that this can be made in just 15 minutes. Can be had with rice or idlis. But this tastes best with hot and soft phulkas.
Here comes the recipe…

Pachai mochai thakkali kootu

Ingredients:

Fresh green field beans – 2 Cups
Fresh coconut gratings – 3/4 Cup
Sambar powder – 1 teaspoon
Turmeric powder – 1 pinch
Salt to taste
Tomato – 1/4 Kg (or) chopped 2 Cups
Chopped coriander – 1 Table spoon

To season:
Peanut oil – 1 Table spoon
Curry leaves – 1 sprig
Cumin seeds – 1/2 tea spoon
Mustard seeds – 1/2 tea spoon

To grind to a paste :
Fresh coconut gratings – 3/4 Cup
Gasagasa / khuskhus – 1 tea spoon (soaked in hot water for 10 mins before grinding)

How to make ?
Soak the field beans in luke warm water for half an hour. After that if you pinch each bean the outer skin will get removed and you will get wonderufl baby green seed. Save it. If you do this for 2 Cups of feild beans you will get 1 Cup of seeds. Heat the peanut oil in a thick bottomed vessel. Add the sesoning  ingredients and once the seeds splutter add the bean seeds. Saute for 5 minutes. Add the chopped tomatoes, salt, turmeric and sambar powder and saute in low flame for 7-10 minutes. Addd 1/2 cup of water and simmer till the oil floats on top. Add the coconut paste and mix well. Add salt and adjust after tasting.

 

Mix well and switch off the stove. Garnish with coriander and serve after half an hour. The flavors gets mixed well after that. Serve with hot rice or phulkas. Enjoy!

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3 comments on “Pachai mochai thakkali kootu – Field beans tomato curry

  1. When we lived in Madurai a long time ago this used to be very commonly available and it was a favorite of mine in whatever form it was cooked. North West TN it is not that popular or common.

    The curry looks so very good and good to see you too.

  2. Thanks for giving recipe of this dish

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