I love mochai kottai, it is one of my favorites and my mum ususally makes this mochai kottai kuzhambu with it. There are so many dishes that can be made with mochai kottai and this is one of the gravy I make. This can be had with roti or dosa and it tastes great!
Mochai is also called as field beans in English and it belongs to the legume family.
MOCHAI KOTTAI GRAVY
Soaking time 8 hours | Preparation time 10 mins | Cooking time 20 mins | Serves 2-3
Ingredients
Method
1. Soak the mochai over night or for 6-8 hours. Grind together tomatoes and the green chillies.
2. In a pressure pan, heat the oil, add the cumin seeds and the bay leaf.
3. Add the chopped onion and some salt. Saute until the onions turn translucent.
4. Add the ginger garlic paste and saute until the raw smell leaves.
5. Add the tomato puree and cook for 3-5 minutes.
6. Add all the masala and mix well. Cook for 3 minutes.
7. Drain the mochai and add it it. Add 1/2 cup of water.
8. Add required salt and pressure cook for 6-8 whistles or until it is cooked well.
9. Once the pressure settles, open the cooker and switch on the flame.
10. Add the kasturi methi and coriander leaves, mix well cook for 3 minutes and switch off.
Notes
1. You can add more green chilli for spice.
2. It took me 6 whistles to cook the mochai. It might take less or more than that. Do keep a watch for it.
3. This is a dry curry, if you want a nice gravy, add more water.
Until next time,
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Mochai is also called as field beans in English and it belongs to the legume family.
MOCHAI KOTTAI GRAVY
Soaking time 8 hours | Preparation time 10 mins | Cooking time 20 mins | Serves 2-3
Ingredients
- Mochai - 1/2 cup
- Onion - 1
- Tomato - 2
- Green chilli - 1
- Ginger garlic paste - 1 tsp
- Fennel powder - 1/2 tsp
- Red chilli powder - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Cumin powder - 1/2 tsp
- Sambar powder - 1 tsp
- Kasturi methi - 1 tsp
- Water - 1/2 cup
- Coriander leaves - few chopped
- Oil - 2 tbsp
- Cumin seeds - 1/2 tsp
- Bay leaf - 2
Method
1. Soak the mochai over night or for 6-8 hours. Grind together tomatoes and the green chillies.
2. In a pressure pan, heat the oil, add the cumin seeds and the bay leaf.
5. Add the tomato puree and cook for 3-5 minutes.
6. Add all the masala and mix well. Cook for 3 minutes.
7. Drain the mochai and add it it. Add 1/2 cup of water.
8. Add required salt and pressure cook for 6-8 whistles or until it is cooked well.
9. Once the pressure settles, open the cooker and switch on the flame.
10. Add the kasturi methi and coriander leaves, mix well cook for 3 minutes and switch off.
Notes
1. You can add more green chilli for spice.
2. It took me 6 whistles to cook the mochai. It might take less or more than that. Do keep a watch for it.
3. This is a dry curry, if you want a nice gravy, add more water.
Until next time,
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