February 23, 2018

Pachai Mochai - Kothamalli Chutney / Avarekalu - Coriander leaves Chutney / Chutney series - 19 / #100chutneys

My today's chutney recipe is using a seasonal vegetable Mochai which is popularly known as Avarekalu in Kannada and Field beans in English. Many interesting recipes like stir-fry, kuzhambu, rice, akki roti, kurma etc can be prepared using these beans. Since the availability of these beans is very less in Telangana compared to Tamil Nadu and Karnataka, my mother used to bring it from Tamil Nadu so that I can store it in a freezer for months like we do for fresh peas. For the first time, I tried chutney using these beans and it tasted so delicious. This chutney can be served with Curd rice, Rasam rice, Idly and Dosa. Adjust the quantity of chilli according to taste bud.

Ingredients :

2 Tsp Oil 
1/2 Cup Pachai Mochai, cooked 
1 Cup Coriander leaves, chopped 
2 Big Tomato, chopped 
3 - 4 Green chilies, chopped ( Adjust according to taste bud ) 
Salt to taste 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
A sprig of Curry leaf
A pinch of Hing powder 

Method :

Heat oil in a pan and add green chillies.

Saute for half a minute and add coriander leaves followed by chopped tomatoes.

Saute for a minute and add cooked mochai.

Cover the pan with a lid and cook until the tomatoes gets soften.

Once done, remove from the flame, cool and grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once mustard seeds starts spluttering, add curry leaf followed by hing powder.

Add tadka to the prepared chutney and serve.

Serving Options :

Serve with Curd rice, Rasam rice, Idly and Dosa.


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