Friday, April 11, 2014

Mochai Kurma, Field Beans ( Avarekalu ) Kurma


          Fresh Mochai/Field Beans/ Avarekalu is in season from December to March, and in India, especially in Bangalore, you can find loads of them. Though I have used it only in sambar, poriyals and kurmas, here in Bangalore, people make so many varieties with it, starting from upmas, pilafs and even dosas. I had bought some, shelled, cleaned and frozen them, after using them in curries I had a little left, and I finally finished it off in this kurma. I did the entire cooking in the pressure pan, very simple to make and it goes very well with rotis and dosas..

Need To Have

  • Fresh Mochai/Field Beans - 1 cup
  • Tomatoes - 4 small
  • Grated Ginger - 1 teaspoon
  • Garlic - 4 cloves, grated
  • Turmeric Powder - 1/4 teaspoon
  • Red Chilly Powder - 1 teaspoon
  • Cloves - 2
  • Cinnamon - 1" stick
  • Chopped Coriander - 1 tablespoon
  • Curry Leaves - 10
  • Salt to taste

To Grind

  • Grated Coconut - 2 tablespoons
  • Roasted Gram Dal/ Pottukadalai - 4 teaspoons
  • Coriander Seeds - 2 teaspoons
  • Fennel Seeds/ Saunf/ Sombu - 1 teaspoon

Method


          Grind together all the ingredients given under ' to grind ' into a fine paste. Heat some oil, add the cinnamon and cloves and when start sizzling, add the ginger and garlic.


          Saute for a minute or two, then add the tomatoes, salt, turmeric and chilly powders and saute everything together for 2 or 3 minutes, till the tomatoes turn mushy. Then add the ground paste and mix for a minute.


           Add the mochai and add enough water ( about 1 to 11/2 cups ) and pressurecook. After the first whistle, reduce the heat to the lowest and keep cooking for another 5 to 7 minutes and switch off. Once all the pressure is completely released, open the pressure pan and garnish with curry leaves and coriander.



Note
The mochai/ avarekalu that I get in Bangalore is very tender, in the USA, I used to make the same kurma with frozen val papdi.
After opening the pressure pan, if the kurma is very watery, then let it cook on high heat for a few minutes, till you get the desired consistency.
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8 comments:

  1. Delicious field beans kuruma, Hema you are kurma specialist.

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  2. Looks delicious. Have not had mocha in a while.

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  3. delicious looking kurma hema!

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  4. Love legumes! This is so flavourful and tasty, Hema.

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  5. Am missing this fresh mochais here, kurma looks fantastic and flavourful.

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  6. I have not tried fresh avarekalu even though I lived in Bangalore for a long time...somehow i just didn't try them..This kurma sure looks delicious

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  7. I love those fresh averekalu. And this dish looks superb!

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