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Pachai Mochai Masala Fry
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.
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Calories
144
kcal
Author
Sujatha Muralidhar
Ingredients
For grinding
2
tablespoon
grated coconut
2
teaspoon
cumin seeds
4
cloves
garlic
8
curry leaves
For making
2
tablespoon
vegetable oil
1
teaspoon
black mustard seeds
1
teaspoon
urad dal
/ skinless black gram
2
tablespoon
onion
chopped
3
cups
water
1
cup
Pachai Mochai
1
teaspoon
red chili powder
1
teaspoon
coriander powder
1
teaspoon
turmeric powder
1
teaspoon
salt
or as required
Instructions
For grinding
To the blender jar, add grated coconut, cumin seeds, garlic, and curry leaves.
And grind it a coarse mixture. And set aside.
For making
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.
Nutrition
Calories:
144
kcal
|
Carbohydrates:
13
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
7
g
|
Sodium:
607
mg
|
Potassium:
185
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
289
IU
|
Vitamin C:
41
mg
|
Calcium:
47
mg
|
Iron:
2
mg