Fresh Lima Beans gravy/ Pachai Motchai Kuzhambu

Pachai Motchai Puzhi Kuzhambu!

With Brown Rice!

 

Motchai/Lima Beans is an excellent source of protein. When combined with whole grain like Brown rice, its nutritional value is comparable to meat.  Brown rice and Mochai Kuzhambu is a divine combination, you can add a small bowl of curd, when you serve your kids.

 

Rarely do we get Fresh Lima Beans/Pacha Motchai in Singapore, so we can use dried Lima Beans/Kaanja motchai as well. We need to soak in water for an hour or two, then pressure cook for 15 to 20 minutes, with salt. But whenever possible I try to use fresh mochai, as it tastier and nutritious.

 

 

Fresh...

Cooked..

 

  

 

 

Ingredients:

Fresh Motchai Payiru/Lima Beans - 1 & 1/2 Cup

Nattu Poondu/Country Garlic - 15 (whole)

Chinna Vengayam/ Small onion - 8 to 10 (whole/halved according to the size)

Ripe Tomatoes - 2 to 3 (depending on the size)

Sambar Powder - 2 tsp.

Red Chilli Powder - 1/2 to 1 tsp. (according to the spice level)

Dhaniya/Malli Podi/Coriander Powder – 1 tsp. (optional)

Turmeric Powder - 1/4 tsp.

Salt - to taste

Puli/Tamarind - lemon sized ball (soaked in water & juice extracted)

Tempering Ingredients:

Vendhayam/Fenugreek seeds - 1/2 tsp.

Seeragam/Cumin seeds - 1/2 tsp.

Perungayam/ Asafetida - 1/4 tsp.

Karuveppilai/ curry leaves - few

Oil - 2 tbsp.

To Grind:

Grated Coconut - 2 tbsp.

Perunjeeragam/ Sombu/Fennel seeds - 1 tsp.

 Add little water, grind to a smooth paste and set aside.

 

 

 

 

Method:

Take the Motchai/Lima beans, wash and cook it with boiling water and salt for 8 to 10 minutes.  Fresh Motchai or Lima beans will cook within minutes. Check for the doneness and set aside. No need to drain the water, you can add it to the gravy.

In a Kadai or Cooking pot, pour oil, toss in the tempering ingredients, followed by garlic and small onion. Sauté well for few minutes add chopped tomatoes and cook for few more minutes.  Add the cooked Motchai/Lima beans, chili powder, sambar powder, turmeric powder, coriander powder, salt and the ground coconut paste. Combine well and cook for few minutes. Pour the tamarind extract; allow it to simmer for 10 more minutes until the raw smell of Chilli and Sambhar powder disappears.

Serve with plain hot rice or Curd rice or Idli.



Tips, Tips, Tips…

 

Use Country Garlic/ Nattu Poondu whenever possible, it gives wonderful flavor and tastes really great.  Especially, when you use for stir fry dishes, its smoky flavor adds a special touch.

Naattu Poondu/Country Garlic!