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Pacha Mochai Puli Kuzhambu Recipe

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

Here comes an interesting ancestral recipe Pacha Mochai Puli Kuzhambu where fresh tender and shiny field beans are dunked in tangy puli kuzhambu.. Relish it with steamed rice with a dash of ghee and a bite of crunchy appalam with sizzling urulai varuval for a midday meal on a summer...

Pacha Mochai Puli Kuzhambu Recipe

 Cup Of Fresh Mochakottai (field Beans)
 ½ Cup Of Shallots (chopped)
 ¼ Tomatoes (finely Chopped)
 6 Nos Of garlic Pearls
 1 tsp Red Chili Powder
 2 tsp Coriander Powder
 ¼ tsp Turmeric Powder
 1 Piece (a tiny bit) Of Soild Asafoetida
 ¼ tsp Jaggery
 1 tbsp Tamarind ( pudu Puli )
For Tempering
 1 tsp Mustard Seeds
 1 tsp Fennel Seeds
 1 tsp Thaalippu Vadagam
 ½ tsp Methi Seeds
 1 Twig Of Curry Leaves
 3 tbsp Sesame Oil
 1 No Of Dried Red Chili
 Required Amount Of Salt And Water
For The Paste
 1 tbsp Grated Coconut
 1 tsp Fennel Seeds
Make The Coconut Paste And Soak the Tamarind
1

Take a tablespoon of freshly grated coconut and drop it in the blender and also add a teaspoon of fennel seeds to it.

2

Splash a little water and make a fine paste out of it and keep aside. Drop a tablespoon of tamarind in bowl of hot water and keep it aside too.

Do The Tempering
3

Place a mansatti (earthern pot) or a cast iron kadai in the stove and turn on the flame.

4

When it is heated, tip in three tablespoons of sesame oil and after a few seconds toss over a teaspoon of mustard seeds into it.

5

When it pops up, add a teaspoon of fennel seeds followed by a roughly torn dried red chili.

6

Tip in half a teaspoon of methi seeds along with a sprig of curry leaves.

7

When it splutters, tip in a pinch of solid asafoetida and stir in.

8

Finally add a teaspoon of Thaalippu Vadagam and keep stirring till it turns aromatic and now the tempering is over.

Make The Pacha Mochai Kuzhambu
9

Gently add the chopped shallots and garlic cloves with a nice stir and when it becomes translucent just plop in the chopped tomatoes and mix well.

10

When it softens, add a cup of fresh field beans (after washing it well) and alter the flame to medium mode.

11

Pop the lid on and let it cook for a while.

12

After five minutes, open the lid and sprinkle the required salt along with half a teaspoon of turmeric powder.

13

Then tip in a teaspoon of red chili powder and two teaspoons of coriander powder with a good stir.

14

Splash in a little water and when the spices turn aromatic, just add the coconut paste and mix well.

15

Now take the vessel of tamarind water and squeeze the pulp out of it. Add it to the kuzhambu (after filtering) and pour in one or two cups of water approximately.

16

Shift the flame to high mode and let it boil for ten to twelve minutes approximately.

17

When the Mochai Kuzhambu turns aromatic and reaches the desired consistency, just add half a teaspoon of jaggery and stir in.

18

Sprinkle some roasted curry leaves and turn off the flame.

19

Now the delicious Pacha Mochai Puli kuzhambu is ready to eat. Serve it along with steamed rice, thandu keerai kootu and appalam.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 22
% Daily Value *
Total Fat 0.6g1%
Total Carbohydrate 2.10g1%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.