February 15, 2016

Fresh Field Beans / Pacha Mochai Masala

This is the season for fresh field beans / pacha mochai and available widely in the market. This mochai masala is a good side dish which goes with rice recipes.

Recipe Cuisine : South Indian | Recipe Category: Fry / Poriyal
Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 1 1/4 cup
Fresh Field Beans / Pacha Mochai
1 cup
As required
To Temper:

1 tsp
Mustard Seeds
¼ tsp
Curry Leaves
½ spring
Chopped Onion
2 tbsp
To Grind into a paste:

2 tbsp
Fennel Seeds /Sombu
1 tsp
Garlic Pods
¼ inch
Pepper Corns
Dry Powder:

Red Chilli Powder (click here for the homemade powder recipe)
1 tsp

1. Wash and pressure cook the beans with ¼ cup of water for 2 whistles in high flame. After pressure has gone, open the lid of the cooker and keep it aside.
2. Meanwhile, grind the coconut, fennel seeds, garlic pods, ginger and pepper corns together with little water. Grind them into a fine paste.
3. Heat the oil in a pan, add mustard seeds and wait for popping.
4. Then add the curry leaves and then add chopped onion. Saute till the onion becomes translucent.
5. Now add the cooked beans (with cooked water), ground paste, red chilli powder and salt. Mix them well and allow them to cook till the beans mixture becomes dry.
    Mouthwatering field beans masala is ready to serve. Serve with green gram masiyal or any other masiyal varieties.

1. You can use dry field beans also for this recipe. But soak the dry beans and pressure cook for more whistles and then use.


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