Pidukku paruppu kuzhambu – Mochai kottai kuzhambu recipe – No tamarind added kuzhambu recipe – Fresh lilva beas gravy – Avarekalu saaru recipe – with full video and step-by-step pictures.
Fresh mochai | pacha mochai | Hyacinth beans |Surti papdi | Avarekalu is a winter vegetable. We get this during the Pongal festival season. We add this in out Pongal ezhukari kootu. Apart from that we make Mochai curry, mochai vatha kuzhambu and many more. My amma makes a variety of kootu using this. Since mochai iteself is a legume, we don’t add any other dal to this kootu. It’s a traditional recipe, we call it Pidukku paruppu kootu.
I got a small batch of fresh mochai from my recent India trip. I was thrilled to see the fresh produce in the market and got a batch of it before leaving. I thought I will make an interesting mochai rice recipe but my mom and sister were insisting me to try the pidukku paruppu kootu. Also my sister shared a pidukku paruppu kuzhambu too.
Siince I had limited stock of this legume, I decided to try the kuzhambu. This is a no tamarind gravy with the addition of onion and garlic. If you don’t find fresh mochai in your place, soak the dried mochai overnight and proceed with the recipe.
Pidukku means pressing out, we are basically soaking the fresh mochai and taking out the skin. It is little consuming but it is worth the taste. I added potato in this recipe, since I don’t have enough mochai with me. You can add 2 cups of mochai and omit the potatoes too.
Also check out my mochai kuzhambu, potato mochai curry, Mochai sundal
Pidukku paruppu kuzhambu
Ingredients
- 1 cup fresh mochai | field beans | lilva beans
- 1 medium sized potato optional
- Salt as needed
- ½ tsp turmeric powder
- 2 tsp oil
- 1 tsp mustard seeds
- Few curry leaves
- 1 cup water
To roast and grind
- 3 tsp oil
- 1 onion
- 7-8 small garlic cloves
- 1 tsp cumin seeds
- ½ tsp whole black pepper
- Little coriander leaves
- 3 tbsp coconut
- 1 tsp red chili powder
- 1 tsp coriander powder
Instructions
- Peel the mochai and soak it for 5 hours or overnight.
- If using dried mochai, soak it overnight.
- Press it and take out the outer skin. It will come out easily.
- Keep it aside.
- In a pressure cooker, add 3 tsp of oil and add 1 chopped onion, 7-8 small garlic cloves, 1 tsp cumin seeds and ½ tsp whole pepper. You can add 2-3 cloves and a tiny piece of cinnamon too.
- Saute for 2 minutes.
- Now add the coriander leaves, tomato and coconut.
- Cook for 2-3 minutes and add the red chili powder and coriander powder.
- Switch off the flame.
- Cool and grind this into a fine paste.
- In the pressure cooker add 2 tsp of oil and add 1 tsp mustard seeds and few curry leaves.
- Once the mustard splutters, add the mochai and saute for a minute.
- Add the peeled and cubed potato to this and saute for a minute.
- Now add in the ground paste, ½ tsp turmeric powder and salt.
- Mix well and add 1 cup of water to this.
- Pressure cook for 2 whistles and switch off the stove.
- Once the pressure releases naturally, open the cooker.
- Mix well.
- Pidikku paruppu kuzhambu is ready.
- Serve with hot rice and a simple papad.
Video
Notes
- Peel the mochai and soak it for 5 hours or overnight.
- If using dried mochai, soak it overnight.
- Press it and take out the outer skin. It will come out easily.
- Keep it aside.
- In a pressure cooker, add 3 tsp of oil and add 1 chopped onion, 7-8 small garlic cloves, 1 tsp cumin seeds and ½ tsp whole pepper. You can add 2-3 cloves and a tiny piece of cinnamon too.
- Saute for 2 minutes.
- Now add the coriander leaves, tomato and coconut.
- Cook for 2-3 minutes and add the red chili powder and coriander powder.
- Switch off the flame.
- Cool and grind this into a fine paste.
- In the pressure cooker add 2 tsp of oil and add 1 tsp mustard seeds and few curry leaves.
- Once the mustard splutters, add the mochai and saute for a minute.
- Add the peeled and cubed potato to this and saute for a minute.
- Now add in the ground paste, ½ tsp turmeric powder and salt.
- Mix well and add 1 cup of water to this.
- Pressure cook for 2 whistles and switch off the stove.
- Once the pressure releases naturally, open the cooker.
- Mix well.
- Pidikku paruppu kuzhambu is ready.
- Serve with hot rice and a simple papad.
- You can add 1 more cup of mochai and omit the potatoes.
- This no tamarind pidikku paruppu kuzhambu pairs well with chapati and dosai too.
