Mochaikottai Kurma | Field Beans Kurma

Mochaikottai Kurma | Field Beans Kurma

Mochai kottai kurma is a flavourful traditional south Indian style kurma (gravy) variety made with field beans. This recipe is very famous in Karnataka and a must-have dish when mochai is in season ie from Dec - Feb. In this recipe, the mochai is pressure cooked in special coconut masala (kurma masala). Check out how to make this yummy mochai kottai kurma recipe below.

Ingredients

Mochai kottai / field beans -1 cup

Onion -2 nos chopped

Fennel seeds -1 tsp
Bay leaf -1 no
Salt to taste
Oil -1 tbsp
Coriander leaves few chopped

For Kurma Masala

Grated coconut-1/2 cup
Onion -1 no chopped
Green chillies-6-8 nos
Ginger -1-inch piece
Garlic -4 cloves
Cinnamon, cloves -2 each
Fennel seeds -1 tsp
Poppy seeds (khus-khus)-1 tsp
Coriander powder -3 tsps
Turmeric powder -1/2 tsp

Method

👉Remove the mochaikottai from the pod. Soak in water overnight. Next day remove the outer transparent layer by pressing between your index finger and thumb(keep it soaked in water until you remove the outer covering) .set the mochai without water.

👉Grind the masala given for kurma masala to fine paste set aside.

👉Heat oil in a pressure cooker, add fennel seeds, bay leaf, onion and sauté for a minute.

👉Add the ground kurma masala, saute for 2 mins.

👉Add the mochai mix with the masala, add required water, salt and pressure cook for 2- 3 whistles.

👉Release the pressure and again keep on gas adjust the consistency .Boil for 2 mins.

👉Garnish and serve hot with idli,dosa,chapati ,idiyappam,appam etc.

Preparation Time -20 mins
Serves -4-6