Pachai Mochai Kuzhambu Recipe / பிதுக்கு பருப்பு குழம்பு

Pachai Mochai Kuzhambu is a very special customary Kuzhambu we call it பிதுக்கு பருப்பு குழம்பு in Kannada at our home and it becomes quite seasonal too.As its seasonal those days in our houses they would buy it in kgs ,coat it with red soil and dry out in sun.When its ready they will store and use it for months.When needed the soil will be washed,soaked and cooked.This method will be with skin and its used for making varies gravies and kootu.But pachai mochai payaru kuzhambu is done with fresh field beans.If its in season then this pachai mochai payaru kuzhambu is made at least once in a week.

The hard part is the preparation part.We have to remove the seeds from the pods first but here in our farmer’s market the mochai seed itself is readily available.These have to be first soaked for long hours and then we have to take away the skin.This takes sometime to do but its worth it.Its very delectable with hot rice as the first option then next with chappathi’s and phulkas.For me rice is the best option and once you do it sure, you will never regret it.

More recipes:

vallarai keerai kulambu / brahmi leaves kuzhambu

seppankilangu kara kulambu /Arbi(taro/colocasia) puli kuzhambu

vendhaya kuzhambu recipe /poondu vendhaya kulambu

palakottai kuzhambu / jackfruit seed kulambu

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Pachai Mochai Kuzhambu Recipe / பிதுக்கு பருப்பு குழம்பு

INGREDIENTS:

Fresh field beans/Pacha mochai- 1 cup( 200gms)(after removing Skin)
Salt to Taste,
Turmeric powder – 1/2 tsp
water – 2 cups
To roast and grind:
Small onions – 1/3 Cup
Coriander seeds – 1 tbsp
Jeera/seeragam – 11/2 tsp
Dry red chillies – 5-6
Pepper corns – 2 tsp
Kadala paruppu – 2 tsp
oil – 2 tsp
Coconut grated – 1/3 cup
For tempering:
Ghee – 11/2 tbsp
Mustard seeds – 1 tsp
Some curry leaves
Vadagam – one big pinch
Asafoetida – 1/2 tsp

METHOD:

1.First soak Mochai paruppu in water the whole night The squeeze out the skin Keep ready.

2. Keep a broad vessel with water and put mochai add needed salt,turmeric and bring to boil,cook & keep.

3.In another pan add oil then add kadalaparuppu when golden add,jeera,coriander,pepper,red chillies.

4.Then add onions and fry nicely till transparent switch off , add coconut,grind to a paste and keep ready.

5.When beans are cooked add this ground masala(now add needed water for the gravy) and check for salt, if needed add it.

6.Let it boil for 10 minutes till it thickens to gravy stage

7.In another pan add ghee add mustard and when it splutters add asafoetida ,curry leaves with vadagam.

8.Switch off and add this to gravy,serve hot with rice.

Pachai Mochai Masala / பிதுக்கு பருப்பு குழம்பு Recipe

Pachai Mochai Kuzhambu is a very special customary Kuzhambu we call it பிதுக்கு பருப்பு குழம்பு in Kannada at our home and it becomes quite seasonal too.As its seasonal those days in our houses they would buy it in kgs ,coat it with red soil and dry out in sun.

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Total Time 30 minutes mins

Servings: 5

Course: Lunch

Cuisine: SouthIndian

Ingredients Method Notes

Ingredients

  

• INGREDIENTS:

  Fresh field beans/Pacha mochai- 1 cup( 200gms)(after removing Skin)

  Salt to Taste,

  Turmeric powder - 1/2 tsp

  water - 2 cups

  To roast and grind:

  Small onions - 1/3 Cup

  Coriander seeds - 1 tbsp

  Jeera/seeragam - 11/2 tsp

  Dry red chillies - 5-6

  Pepper corns - 2 tsp

  Kadala paruppu - 2 tsp

  oil - 2 tsp

  Coconut grated - 1/3 cup

  For tempering:

  Ghee - 11/2 tbsp

  Mustard seeds - 1 tsp

  Some curry leaves

  Vadagam - one big pinch

  Asafoetida - 1/2 tsp

Method

 

1. First soak Mochai paruppu in water the whole night The squeeze out the skin Keep ready.

   2.Keep a broad vessel with water and put mochai add needed salt,turmeric and bring to boil.

   3.In another pan add oil then add kadalaparuppu when golden add,jeera,coriander,pepper,red chillies.

   4.Then add onions and fry nicely till transparent switch off , add coconut,grind to a paste and keep ready.

   5.When beans are cooked add this ground masala(now add needed water for the gravy) and check for salt, if needed add it.

   6.Let it boil for 10 minutes till it thickens to gravy stage

   7.In another pan add ghee add mustard and when it splutters add asafoetida ,curry leaves with vadagam.

   Switch off and add this to gravy,serve hot with rice.
   

Notes

• Adding vadagam is optional but it gives such a flavour.
• Skinning off the mochai is most needed for this recipe.