Pachai Mochai/Avara Payaru/Mochakai is winter seasonal tender field beans cooked traditionally on Pongal Festival. It is abundantly available throughout Jan and Feb. Never miss to enjoy the goodness of seasonal food.
You shall get the fresh ones with pods and shell out the beans or opt for shelled ones and pay extra for the labor 😉 Fry or gravy, we make twice a week for the whole season. This fry is my personal fav from childhood. Do try and I am sure you will love it ! Happy Pongal in advance 🙂
Pacha Mochai dry fry Recipe – Ingredients
To Pressure cook:
Shelled Pachai Mochai – 1 cup
Sambar Powder – 1 tbsp
Turmeric powder – 1/8 tsp
Coconut – 3-4 pieces
Small onions – 5
Cumin seeds/Jeeragam – 1/4 tsp
Oil – 1 tbsp
Mustard/Kadugu – 1/4 tsp
Urad dal/Ulundhu – 1/4 tsp
Onion – 1/2
Curry leaves – Few
Coriander leaves – Few
Salt – as required
1.Shell out the beans from pods. Rinse it once in water. Add to pressure cooker along with a tbsp of sambar powder.2.Add a pinch of turmeric powder and add water till immersing level. Pressure cook for 2 whistles.3.In the meanwhile, grind coconut, small onions and cumin seeds in mixie slight coarsely.4.Once pressure releases naturally, add coconut paste to cooker contents and let it boil in high flame.5.In just 5 mins, it will become semi-dry. Switch off at this stage. Chop onion and coriander leaves. In a pan, add a tbsp of oil. Once hot add mustard seeds. Once spluttered, add urad dal.6.Then add curry leaves and onion. Once onion becomes translucent, add cooker contents along with required salt.7.Fry till it becomes dry. Add coriander leaves, give a quick stir and switch off.
Tasty and flavorful poriyal is ready.. Goes well with sambar, rasam, lemon rice, curd rice, coconut rice..
- You shall replace cumin seeds(Jeeragam) with fennel seeds(Sombu) for another taste.
- I have used small onions for tempering too. You shall use small or big.
Pachai Mochai – Protein, Dietary Fiber, Calcium, Iron, Potasssium and Vitamin C