The ground masala in Pachai Mochai Masala Fry leaves out a beautiful aroma around the kitchen. Which brings everyone to assemble in the dining table without any efforts.
Pachai Mochai Masala Fry, ‘Pachai Mochai’ sounds rhyming, right? ‘Pachai’ means green, fresh and ‘Mochai’ is a kind of seasonal bean, available in plenty in winter months of Tamil Nadu, India.
I love this bean very much not only because of its name but also to its taste, the texture and to its nutty flavor. This bean is a must for our important festival ‘Pongal’.
‘Pachai Mochai’ is not available here, but I found this in the frozen section in the local Indian store. So can I call this as ‘Frozen Mochai’?. Even though it is the frozen bean, it did not lack in the taste or in texture.
There are so many interesting recipes for this field beans, this Field Bean Recipe fry is one of my favorite.
The ground masala of coconut, cumin, garlic roasted with this field beans, evolves a beautiful aroma around the kitchen. Which brings everyone to assemble in the dining table without any efforts. And also best suitable with warm mixed rice verities like Green Peas Pulav.
How to make Pachai Mochai masala
1. Wash and clean the beans, chop the onion.
2. Grind coconut, garlic, curry leaves, and cumin in a mixie to the fine paste.
3. In a pan add oil, mustard, cumin and Bengal gram and wait till mustard and cumin splutter in the oil. Then add chopped onion and saute for 2-3 min.
4. Add 1 cup of water, beans, chili powder, coriander powder, turmeric powder, and salt and bring it to a boil. Cover it with a lid and cook it for another 5-8 min, depends on the size of the bean.
5. When it is fully cooked, add the ground masala. And cook it for 3-4 min in medium flame. Once it becomes dry, keep it in the slow flame and now the masala will start getting roasted.
Serve it with rice. Rasam and Sambar are their best combos.
Pachai Mochai Masala Fry
- 2 tbsp grated coconut
- 2 tsp cumin seeds
- 4 cloves garlic
- 8 curry leaves
- 2 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 tsp urad dal / skinless black gram
- 2 tbsp onion chopped
- 3 cups water
- 1 cup Pachai Mochai
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp salt or as required
- To the blender jar, add grated coconut, cumin seeds, garlic, and curry leaves.
- And grind it a coarse mixture. And set aside.
- Over medium heat, in a pan add vegetable oil, black mustard seeds, and urad dal.
- Wait till mustard seeds splutter in the oil. Then add chopped onion and saute for 2 minutes or until it becomes soft and tender.
- Then add water, Pachai Mochai, red chili powder, coriander powder, turmeric powder, and salt.
- Bring it to a boil and cover it with a lid. Cook for 20 minutes in low heat(depends on the size of the bean).
- When it is fully cooked, add the ground masala. And cook it for 3-4 minutes in medium heat.
- Once it becomes dry, keep it in the low heat and roast the masala for 5 minutes or until fragrant.
- Serve it with rice.
Serve as a side dish along with South Indian meals.