Jun 13, 2015

Potato Mochai Curry Recipe

This a good combination in food.I love the combination of aloo and mochai which is also known as field beans and hyacinth beans along with some mild coconut masala. It taste great when mixed with hot rice and some ghee. My little one loves it. I was lucky enough to get my hands on these beautiful purple fresh mochai in my supermarket, immediately i picked one of those. If you cannot get fresh ones, you can make this with dried ones too..Hope you will give this a try and let me know how it turns out for you..

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Preparation Time : 10 mins

Cooking Time : 25 to 30 mins
Serves : 4


Potato - 1 large peeled and cut into wedges
Fresh Mochai / Hyacinth bean - 1 cup
Salt to taste
Oil - 1 tblspn
Mustard Seeds / Kaduku - 1 tsp
Dry Red Chilli - 1
Curry leaves a handful

For Masala:

Coconut - 1/2 cup grated
Cumin Seeds / Jeerakam - 1 tsp
Dry Red Chilli - 2
Turmeric Powder / Manjal Podi - 1 tsp
Garlic - 2 cloves


Take potatoes and mochai in a pressure cooker, add little water and salt. Pressure cook for 3 whistle, simmer for 5 mins. Turn off the heat and let them steam escape all by itself.Open the cooker, drain off excess water and set aside.

Heat oil in a kadai. Add in mustard, dry red chilli, curry leaves and let them sizzle.

Add in cooked potatoes and mochai. Toss well.

Add in the masala and salt. Cook till everything gets dry.

Serve with rice.

Slice potatoes into big wedges

these are fresh mochai

take both of them in a pressure cooker

add little water

season with some salt

mix well and pressure cook

now it is done

drain it and set aside 

Now lets make the masala..Take coconut in a blender

add in cumin, dry red chilli, garlic and turmeric

make it into a coarse puree

Heat oil in a kadai, crackle some mustard seeds

add in a dry red chilli

in goes some curry leaves

add in the cooked potatoes and beans

toss well

add in coconut masala

and some salt

mix well and cook till it gets dry

now it is all done


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