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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
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.