Thursday, 20 February 2014

Mochaikottai puli kuzhambu

                          Winter is the season when you get fresh field beans here. My mom prepares field beans gravy in a different style using freshly ground masala. The recipe I have shared here is a simple one without any masala. I learnt this from my MIL.

Ingredients :

Mocha kottai/field bean – 1 cup
Shallots - 12
Tomatoes - 2
Garlic – 5
Tamarind – gooseberry sized ball
Mustard seeds – ¼ tsp
Curry leaves – a few
Sesame oil – 2 tbsp
Sambar Powder – 2 tbsp
Turmeric powder – ¼ tsp
Asafetida – a pinch

Fenugreek seeds – ½ tsp
Salt – to taste

 Cooking Method :
                      Pressure cook the field beans with required salt and water for three whistles. Soak the tamarind in ¼ cup warm water and extract the juice.
                     Chop the shallots, garlic and tomatoes. Heat oil in a pan and add the mustard seeds, fenugreek seeds, and asafetida. Once they crackle, add the shallots, garlic, curry leaves and sauté for few minutes. Now add the tomatoes and cook till mushy. Now add the cooked bean, tamarind water, turmeric powder, sambar powder and salt. Take care while adding salt as we have already added salt for the beans. Mix well.
                     Add ½ cup to ¾ cup water and boil till raw smell leaves. Simmer and let the gravy thicken. Switch off and serve hot with rice.