Seasonal fresh produce of mochai/avarekalu/field beans is here! I’m so excited about it. I LOVE fresh produce, I mean who doesn’t right! Food tastes best when fresh produce is used. During this season, I use field beans/ mochai in most of my recipes, mochai adds dimension and enhances the taste of the dish.
During the pongal festival we make paal ponga(Paal Pongal is an authentic recipe made during Sankaranthi or pongal festival. This pongal is made with Rice and Milk. Freshly harvested rice with milk gives creamy texture to Pongal) and the perfect combination for paal pongal is this mochai kozhumbhu. You don’t have to wait for pongal festival to make this mochai dish, you can relish it any time when in season and it will also pair with Steamed Rice ,idli and Dosa 😀
Here’s y mochai kozhumbhu recipe-
Mochai (Field beans) – 1/4 cup – Outer Skin peeled and beans soaked in water for minimum 3 hours.
Carrot – 1 no.
Beans – 3 nos.
Brinjal(small) – 2 nos.
Potato(Medium) – 1 no
Broad beans – 5 nos
Tamarind – Small goosebery size.
Oil- 2 tbspn
Salt – to taste.
Tomato(large) – 2
Onion – 1(large size)
curry leaves – 1 sprig
Mustard seeds – 1/2 tsp
Green chillies(slit) – 2 nos
Asafoetida – 2 pinch
Water – As required
To make Masala paste-
Channa dal/Bengal gram dal – 1 tbspn
Urad dal/Black gram – 1 tbspn
Dried red chillies – 4-5 (I used Kashmiri red chillies)
Coriander seeds – 1 tbspn
Cumin seeds – 1 tspn
Black pepper corns – 1 tspn
Coconut – 2 tbspn
Sambar powder – 1 tbspn
Method of Preparation:-
1. Dry Roast everything except coconut, saute it , till everything turns golden brown colour. Remove from flame and let it cool. Now add coconut and sambar powder to a blender along with roasted spices and grind everything into a smooth paste with little water. Keep aside.
2. Hold the soaked bean in between your thumb and index finger and press gently, the skin will begin to crack and then fresh bean from inside will pop out. Repeat this step for all the beans(Yep, this is a bit time consuming job)
3. Chop all the veggies and cook them with a pinch of turmeric and salt, until just cooked. Never over cook the veggies.
4. Heat oil in a pan. Add mustard seeds and let them crackle. Add green chillies, curry leaves and onions and saute. Next add chopped tomatoes and cook until tomatoes turn mushy.
5. Add the cooked veggies and mix. Now add the field beans and mix again.
6. Add water and bring it to boil. Add the ground masala paste and mix well to remove any lumps and let it cook on medium flame for about 6-8 mins.
7. Now add tamarind extract/juice and salt to taste and simmer for another 3 mins.
8. Switch off flame. Mochai Kozhumbhu is ready. Garnish with coriander leaves if you choose to and serve them hot with steamed rice, idl, dosa, pongal, chapathis. Delicious