Pachai Mochai Kuzhambu (Field Beans Gravy)
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-
PREP TIME: 20 MINS COOK TIME:15 MINS
TOTAL TIME: 35 MINS COURSE: MAIN
CUISINE:INDIAN SERVINGS: 4
AUTHOR: RAJNI RAM
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
Oil 1 tbsp
Mustard seeds 1 tsp
Mustard seeds a pinch
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. 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.
STEPWISE RECIPE FOLLOWS:
1. 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.
2. 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.
3. 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.
4. 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.
1. 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.
2. 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.
3. Take care not to overcook the Beans, at the same time they must be cooked well.
4. If you have roasted peanuts that too can be added, then only the coconut, chillies, fennel and poppy seeds need to be roasted.
5. This recipe can be followed for any fresh beans(seeds) variety. When the fresh Mochai are not available, the dry ones are sold. They can be soaked, cooked and the same recipe can be followed.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
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Moringa is the latest buzz word everywhere. What with Moringa leaves powder trending the healthy list. Well, the Moringa tree and dishes cooked from its fruit, flowers and leaves have been in India for ages. We have used its fruit, the drumstick in Subjis, Sambar, dal, etc; the leaves too are very aromatic and used as an add-in in Dosas, chilas, and more. The flowers too when added while making ghee, give the ghee a nice flavour and make it aromatic. My grandmother always added a few flowers just before putting off the flame while making ghee and would remove the flowers later, while bottling the ghee. My mother makes a pickle of it too, which is just as wonderful.
Here I bring to you a simple curry made from Drumsticks in curd and cashew-based gravy which absorbs all the flavours of the drumstick. A very quick recipe that gets done in 30 minutes. While you are here please have a look at my other Subjis like Mixed vegetable curry, Brinjal Pepper Masala, Kadai Paneer dry and many more
Here is the recipe of Drumstick curry–
PREP TIME: 15 Mins COOK TIME: 15 Mins
TOTAL TIME: 30 Mins COURSE: MAIN
CUISINE: NORTH INDIAN SERVINGS: 4
AUTHOR: Rajni Ram
Drumsticks 5 long ones cut into pieces
Cashewnuts 15(soaked in warm water)
Poppy seeds 2 tsp(soaked in warm water)
Tomatoes 2 large or 3 medium
Curd 1 cup
Red chilli powder 1.5 tsp
Turmeric powder 1 tsp
Cinnamon 1 small stick
Garam masala powder 1/2 tsp
Soak the Cashewnuts and poppy seeds in a little warm after for 10 minutes. Cut the drumsticks to 3 inch long pieces and set aside. Chop the tomatoes. After 10 minutes drain the water off the Cashewnuts and poppy seeds and put them in a blender, add the Cloves and Cinnamon stick and grind without water to a coarse paste. 2 spins in the blender will do. Add the chopped tomatoes to this and blend to a fine paste now. Keep aside. Heat 1 tbsp oil in a karahi, the oil should not be smoking hot. Lower the flame and add 1 tsp turmeric powder the chilli powder and stir immediately, or the masala powders will get burnt. To this add the ground paste and fry it in the oil for a minute nicely, until the rawness of the tomatoes goes away. Now add the curd and stir continuously for 30 seconds, add the salt and 1.5 cups water and put in all the drum stick pieces, cover and cook until the drumsticks are well cooked and the gravy becomes thicker. Test the drumsticks for doneness. If they are cooked, the flame can be turned oof and sprinkle little garam masala powder on top. The Drumstick curry is ready to serve. Enjoy the flavours. I’m sure you will cook this dish whenever you have Drumsticks at home. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Cut the drumsticks to pieces, soak the cashewnuts and poppy seeds for 10 minutes in warm water, chop the tomatoes.
2. After 10 minutes put the whole spices(cloves and cinnamon) in the blender, drain water from the cashewnuts and poppy seeds and put them in the blender at too and grind them coarse, without adding any water.
3. Now add the tomatoes to the blender and grind all together to a smooth paste.
4. Heat oil in a Karahi(medium hot) and add the turmeric powder, followed by red chilli powder. Oil in the karahi should be sufficient or the spice powders will burn.
Now add the ground paste immediately and fry the paste in oil for a minute, until the rawness of tomatoes is gone.
5. Now add the curd and start stirring continuously for 30 seconds. Now add the salt, and put in the cut drumsticks. Add 1.5 cups water and cover and cook for 10 minutes on medium heat. The drumsticks should have cooked well and the gravy should thicken up, at this stage add 1/2 tsp garam masala and put off the flame.
The drumstick curry is ready. Serve with Rotis, Parathas or even Rice.
1. If the curd is a little sour it adds taste to the curry.
2. Stirring constantly after pouring the curd is crucial or the curd will leave out the moisture and the gravy will be too thin.
3. Check the doneness of the drumsticks before switching off the flame.
4. In case the drumsticks are still raw but the gravy has thickened, add 1/2 cup water, cover and cook until done.
5. Pick tender and fleshy Drumsticks while buying, they will cook faster.
If you tried this recipe and liked it please comment below. I would love to hear from you.
Lauki Kaddu Ke Kofte
LAUKI-KADDU KOFTA’S(BOTTLE GOURD AND PUMPKIN KOFTAS)
Usually, these Koftas are made individually as either Lauki Koftas or Pumpkin Koftas. In a moment of experimentation, I thought why not combine the two, and I don’t regret the result at all. The sweetness of the Pumpkin was well balanced by the Lauki, and I must say it was an ideal wedding between the two.
Let’s get to the recipe right away.
PREP TIME: 20 Mins COOK TIME: 15Mins
TOTAL TIME: 35 Mins COURSE: MAIN
CUISINE: North Indian SERVINGS: 4
Ingredients for Koftas AUTHOR: Rajni Ram
Lauki( Bottle gourd) shredded 2 cups
Kaddu(Pumpkin) shredded 1 cup
Besan(Gram flour) 1/2 cup (You can add more Gram flour for tougher Koftas)
Coriander(dhania) powder 1.5 tsp
Turmeric powder 1tsp
Red chilli powder 1tsp
Salt as per taste
Green chillies 2 finely chopped
Ginger 1 inch piece finely chopped
Coriander leaves few sprigs finely chopped
Oil for frying Koftas
Ingredients for the gravy:
Onion 2 large chopped
Tomatoes 4 medium-sized chopped
Ginger garlic paste 1/2 tsp
Green chillies 2
Salt as per taste
Red chilli powder 1.tsp
Coriander(dhania) powder 2 tsp
Turmeric powder 1 tsp
Elaichi/Cardamom 2-3 pods
Bay leaf(Tej patha) 1
Garam Masala Powder 1/2 tsp
Oil for deep frying Koftas
1 Tbsp oil for sauteing the onions and tomato
Cream 1 Tbsp(optional)
Method for making Koftas:
Combine the grated Lauki and Pumpkin and add all the dry ingredients including the Besan. The moisture in the vegetables is enough for formating the Koftas. Try not to add any water. Heat oil in a Karahi and when hot, reduce the flame to medium and drop the batter with a spoon, or shape them with hand and drop it in oil carefully. Fry until golden brown and repeat the same for all the batter. Put the fried koftas on absorbent paper for the oil to blot. Set aside.
Method for gravy:
In a Karahi take 1 tbsp oil and heat it. Add all whole masalas one by one, fry for a minute and add onion and saute until a nice brown, add the Tomatoes, cashew nuts, and salt and saute further until the tomatoes turn mushy.
Cool the onion-tomato mixture and grind it in a processor until smooth.
In the same Karahi add 1 Tbsp oil and heat, pour the paste when the oil is hot, and stir nicely. Add all the powdered spices and mix well. Cook until oil is released. Now add 1 cup water, adjust consistency, and let it boil. When it starts getting thick again, sprinkle the Garam masala and put off the stove and add the cream(this step is totally optional). To serve arrange the Koftas in a dish and pour the prepared gravy over it, decorate with finely chopped coriander leaves and enjoy with Rotis, Chapati, Naan, Phulkas.
STEPWISE RECIPE FOR KOFTAS FOLLOWS:
1. Assemble ingredients.
2. To the grated Lauki and Kaddu add salt followed by all the spice powders mentioned in Kofta Ingredients.
Add the Besan/ Gram flour too and combine nicely. Don’t add any water, the moisture in the vegetables will do.
3. Heat oil in a Karahi, shape the Koftas or drop them with a spoon carefully into the oil and fry them to a golden colour.
4. Put them on an absorbent paper and keep aside.
STEPWISE RECIPE FOR GRAVY FOLLOWS.
1. Heat oil in a Karahi and add Jeera/ Cumin. As they splutter add the chopped onions and ginger-garlic paste. ( you can add the whole spices too in the oil if you don’t want to chew on them while eating) . Add the 2 whole chillies too.
2. Saute well until the Onions start turning brown and add the chopped Tomatoes and Cashewnuts to this. Stir well and cook until Tomatoes break and turn mushy. Leave to cool.
Transfer to a blender and puree it.
3. Now take 1 Tbsp oil in a karahi and add the Jeera and whole spices mentioned in Gravy preparation.
( please don’t add again if you had while sauteing the Onion tomato mixture). Once they turn aromatic put in the onion-tomato puree and stir well. Keep stirring for a few minutes.
4. Stir the gravy nicely and add all the spice powders mentioned in the Gravy ingredients. Cook for 2 mins and add 1.5 cups of water. Let it come to a boil and the gravy will start thickening. At this stage add Garam masala powder and put off the stove. Add the cream now and give a gentle stir( this step is optional).
5. Assembly of Koftas and Gravy- In a flat dish arrange the Koftas and pour the gravy over them. Decorate with finely chopped coriander leaves and serve with Rotis, Phulkas, Naan.
I have served them with hot phulkas.
NOTES: 1. The moisture in the vegetables is enough for forming the Koftas.
2. If you choose to add the whole spices to the onion-tomato mix, you can consider straining the puree, to get rid of any unground spice.
3. If you are adding all whole-spices together to the oil directly, after making the gravy you can fish them out with a spoon if you don’t want to chew on them.
If you try out this recipe, please comment below. I would love to hear from you.