mochai pidukku paruppu kuzhambu – shelled field beans curry

Recipe for fresh shelled Mochai kuzhambu (piduku paruppu) made Tamil style. Spicy field bean curry recipe made with fresh shelled field beans and spices. Also popular in Karnataka and called as Hitikida Avarekalu Saaru. With step by step pictures.

Winter season means that the markets get filled with mochai (field beans) and this pidukkam paruppu (shelled field beans) curry is a home favorite. Its a little time consuming work but worth it. Mochai is a very hearty bean and this shelled mochai goes so well in this curry.

Shelling the beans
Peel and shell the beans. Set aside. We need about a cup of fresh beans for this recipe.

Soak the shelled beans for 3-4 hours in water. After soaking we will peel the outer shell. Pressing the beans with your thumb and index finger will get rid of the outer skin. Set aside.

Masala Paste for the mochai pidukku paruppu kuzhambu
Grind all the ingredients listed under masala paste. Grind with half a cup of water to a very fine paste. Set aside.

Heat oil in a pan and add in the fennel seeds and curry leaves. Add in the chopped onions. Saute until the onions are soft and slowly starting to brown.

Add in the chopped tomatoes and the ground masala. Fry for a minute.

Now add in the peeled mochai, peeled and cubed potatoes. Add in two cups of water.

Cover the pressure cooker and cook for 6 whistles. It will take around 10 minutes. I have used a three liter pressure cooker today for this recipe.

Remove from heat and wait for the pressure from the cooker to settle naturally. Garnish with coriander leaves. This goes well as a side dish with rice, roti and dosa.

mochai pidukku paruppu kuzhambu – shelled field beans curry

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★★★★★

4.7 from 3 reviews

• Author: Kannamma - Suguna Vinodh
• Prep Time: 4 hours
• Cook Time: 30 mins
• Total Time: 4 hours 30 mins
• Yield: 5 servings 1x

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Description

Recipe for fresh shelled Mochai kuzhambu (piduku paruppu) made Tamil style. Spicy field bean curry recipe made with fresh shelled field beans and spices. Also popular in Karnataka and called as Hitikida Avarekalu Saaru. With step by step pictures.

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Scale 1x2x3x

Ingredients

Masala Paste

• 3 tablespoon fresh shredded coconut
• 1 tablespoon khus khus (white poppy seeds)
• 2 tablespoon cashew-nut
• 6 cloves garlic
• 1/2 inch ginger
• 1 cardamom
• 1 clove
• 1/2 inch piece cinnamon
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 teaspoon coriander powder
• 1 teaspoon curry powder / garam masala
• 1 teaspoon salt
• 1 teaspoon tamarind paste

Other Ingredients

• 500 grams Mochai Kottai – Field beans in shell (uncleaned)
• 2 tablespoon sesame oil (Indian gingely oil)
• 1/2 teaspoon fennel seeds
• 2 sprigs curry leaves
• 2 onions, finely chopped
• 3 tomatoes, finely chopped
• 2 Potatoes, peeled and cubed
• 2 sprigs coriander leaves, for garnish

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Instructions

Shelling the beans

1. Peel and shell the beans. Set aside. We need about a cup of fresh beans for this recipe.
2. Soak the shelled beans for 3-4 hours in water. After soaking we will peel the outer shell. Pressing the beans with your thumb and index finger will get rid of the outer skin. Set aside.

Making the curry

1. Grind all the ingredients listed under masala paste. Grind with half a cup of water to a very fine paste. Set aside.
2. Heat oil in a pan and add in the fennel seeds and curry leaves. Add in the chopped onions. Saute until the onions are soft and slowly starting to brown.
3. Add in the chopped tomatoes and the ground masala. Fry for a minute.
4. Now add in the peeled mochai, peeled and cubed potatoes. Add in two cups of water.
5. Cover the pressure cooker and cook for 6 whistles. It will take around 10 minutes.
6. Remove from heat and wait for the pressure from the cooker to settle naturally. Garnish with coriander leaves.

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• Category: curry
• Cuisine: Tamilnadu