Tuesday, December 26, 2017

MOCHAI KUZHAMBU

MOCHAI KUZHAMBU

This is the season in Bengaluru where I live, for what we call "avarekalu" in Kannada. This is called  Hyacinth Beans or Field Beans in English. In Tamil, avarekalu is called "mochai."

We make many dishes using avarekalu as you will see from Avarekalu Uppitu, Avarekalu Paddu,
and Avarekalu Menthya Akki Rotti elsewhere in this blog.

Today's recipe for a curry from Tamilnadu that goes great with chappatis is adapted from "Mochai Kuzhambu" from Suguna's popular blog, Kannamma Cooks.

I have used fresh mochai/avarekalu to make this dish. We loved the distinctive taste which comes from the use of fennel seeds which is called Sombu in Tamil or Saunf in Hindi.






For those who may not be familiar, this is what peeled avarekalu/mochai/hyacinth beans look like:



Ingredients:
  • Mochai, (Hyacinth Beans), 1 cup
  • Onion, finely chopped, 1
  • Turmeric Powder, 1/ 2 tsp
  • Red Chilli Powder, 1 tsp
  • Coriander Powder,  1 tbsp
  • Salt, to taste
  • Oil, 1-2 tsp
To be Ground into a Masala:
  • Medium-sized Tomatoes, 4
  • Fresh Coconut Gratings, 1/2 cup
  • Tamarind, size of a small marble
  • Fennel Seeds, 1 tsp
  • Cloves, 3
  • Black Peppercorns, 1 tsp

Method:

In a mixer, grind together tomatoes, coconut gratings, tamarind, fennel seeds, cloves and black peppercorns to a smooth paste. Remember that tomatoes give off juice when ground so use just the required amount of water.
Keep aside.
Wash the peeled mochai and pressure cook in adequate water for about 2 whistles.
When the cooker cools, remove the mochai and keep aside.
Heat oil in a kadhai and when it gets hot, add the finely chopped onion and saute till it becomes translucent.
Next add the salt, turmeric powder, red chilli powder, and coriander powder, 
Mix well and saute for 10 seconds
Add in the ground paste prepared earlier and saute till the raw smell goes
Now add the cooked mochai along with the water in which it was cooked to get the desired curry like consistency
Bring it to a boil and simmer for 5-7 minutes till the curry thickens
Serve with chapati or rice.