Pachai mochai is a kind of lentil beans. It is widely popular as field beans, vall beans or lima beans. It is widely available in the winter months in TamilNadu and other parts of India as well. In other countries, it is sold as Valor Lilva in the frozen section of Indian grocery stores. In TamilNadu, pachai mochai is widely made in the preparation of kootu for the festival of Pongal. This bean has a very lovely nutty taste. Combine it with beans, potato or brinjal, this curry is delicious.
Fresh lima beans need not be soaked overnight and can be cooked directly. Dried variety of this beans are also available and they are called as mochai kottai. This dried variety has to be soaked overnight before cooking.
Ingredients
1 cup pachai mochai
1 ts mustard seed
1/2 ts urad dal
2 red chillies
Few curry leaves
To grind
½ cup shredded coconut
1 medium sized onion
2 ts sambar powder
1 ts cumin seed
2 garlic cloves (optional)
Preparation
- Grind the ingredients listed above into a smooth paste adding little water
- In a pressure cooker add the washed pachai mochai, ground paste, a cup of water and a little salt.
- Pressure cook for one whistle and wait till the air subside by itself.
- Open the lid and allow the gravy to thicken.
- Prepare the seasoning of mustard seed, urad dal, red chillies and curry leaves. Add the seasoning to the gravy. Mix well.
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