Pachai Mochai Kuzhambu (Field Beans Gravy)

35 mins

Serves 4 people

Author: Rajni Ram

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Though I may try fancy recipes from time to time, eat local and seasonal has always been my slogan. When it is carrot season I make my Gajar Halwa and during the Grape season my Grape conserve. Homemade is always a better option and the pandemic has taught us just that.

In south India December to February and specially the time around the harvest festival Pongal, is the season for Field Beans or Mocha Kottai as it is called in Tamil Nadu. These beans are used in the Pongal Kuzhambu that is made on the day of the Pongal festival, where in a Kuzhambu or Sambar is made with all the freshly harvested vegetables, which includes tubers, green vegetables and legumes likes the Field Beans.

I usually make this recipe in the Chettinad style where a the beans are cooked in a tangy gravy with garlic and coconut paste. This time however, I have tried it out in a different style which tasted very good and was an instant hit in my house. I added some Potatoes too and it turned out like a two in one curry, one that can go with rice as well as with Paratha, chapati etc. The vessel just went empty. In my house when the vessel goes empty and nothing remains for dinner, it means the dish was super good, and here comes this dish called the Pachai(fresh) Mochai Kuzhambu with a different gravy.

While you are here checkout my other recipes like Pachai Sundakkai Kuzhambu, Bonda Morkuzhambu, Vatha Kuzhambu, Parupu Urundai Kuzhambu and more…

Here is the recipe for Pachai Mochai Kuzhambu for you

Ingredients

Pachai Mochai Kottai (fresh Field Beans) 200 gm (pressured cooked for 5 whistles)
Onion 1 roughly chopped
Tomatoes 2 roughly chopped
Potato 1 large diced
Sambar Powder 1 tbsp. (refer notes)
Red chilli powder 1 tsp
Tamarind gooseberry sized ball pulp extracted
Jaggery a small bit

To be roasted and ground:

Peanuts 2 tbsp.
Dry red chillies 3 large ones
Fennel 1 tsp
Poppy seeds/Khus khus 1 tsp
Coconut 2 tbsp

To temper

Oil 1 tbsp
Mustard seeds 1 tsp
Chana dal 2 tsp
Asafoetida 1/2 tsp
Dry red chilli 1 broken
Curry leaves a few

In a big Kadai/pan put the oil and heat. Add all ingredients mentioned under “to temper”. When the mustard seeds begin to pop add the onion and sauté.
When the onions start turning a light brown add the potatoes and continue to sauté for a minute or two. Now add the chopped tomatoes, followed by salt, Sambar powder, red chilli powder, and the cooked Mocha Kottai(field beans). Mix nicely and let it cook for 2 minutes.
Now pour the tamarind extract and let the potatoes cook. In the meanwhile take a small kadai and add 1 tsp oil and roast all ingredients mentioned under “to be roast and ground”. Start by adding the groundnuts first, followed by coconut, dry red chilli, fennel seeds and poppy seeds, Roast until the coconut starts turning a light brown in colour. Cool and grind to a smooth paste adding a little water.
The potatoes must have cooked by now. Add the ground paste and mix well. Dilute adding 2 cups water and continue to cook. The gravy will come together and the consistency will thicken. Add a small bit of jaggery and stir and put off the flame. The delicious Pachai Mochai Kuzhambu is ready to serve.

In a big Kadai/pan put the oil and heat. Add all ingredients mentioned under “to temper”. When the mustard seeds begin to pop add the onion and sauté. When the onions start turning a light brown, add the potatoes and continue to sauté for a minute or two. Now add the chopped tomatoes, followed by salt, Sambar powder, red chilli powder, and the cooked Mocha Kottai(field beans). Mix nicely and let it cook for 2 minutes. Now pour the tamarind extract and let the potatoes cook. Keep the flame low. In the meanwhile take a small kadai and add 1 tsp oil and roast all ingredients mentioned under “to be roast and ground”. Start by adding the groundnuts first, followed by coconut, dry red chilli, fennel seeds and poppy seeds, Roast until the coconut starts turning a light brown in colour. Cool and grind to a smooth paste adding a little water. The potatoes must have cooked by now. Check for doneness of potatoes and add the ground paste and mix well. Dilute adding 2 cups water and continue to cook. The gravy will come together and the consistency will thicken. Add a small bit of jaggery and stir and put off the flame. The delicious Pachai Mochai Kuzhambu is ready to serve. Enjoy. Bon Appetit.

Notes:

I used homemade sambar powder as that really enhances the taste of the dish. However, store bought one also can be used. Foe the recipe of homemade sambar powder click here.
The use of jaggery is to cut down the gassiness of the peanuts, as some people cannot digest it. I recommend adding it, though adding jaggery is not compulsory.
Take care not to overcook the Beans, at the same time they must be cooked well.
If you have roasted peanuts that too can be added, then only the coconut, chillies, fennel and poppy seeds need to be roasted.
This recipe can be followed for any fresh beans(seeds) variety. When the fresh Mochai are not available, dried beans can be used. They can be soaked for 5 to 6 hours, cooked and the same recipe can be followed.

Please leave a comment if you like the recipe.