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.
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
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.
Making the curry
- 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.
- Remove from heat and wait for the pressure from the cooker to settle naturally. Garnish with coriander leaves.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 4 hours
- Cook Time: 30 mins
- Category: curry
- Cuisine: Tamilnadu
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
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.
Making the curry
- 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.
- Remove from heat and wait for the pressure from the cooker to settle naturally. Garnish with coriander leaves.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 4 hours
- Cook Time: 30 mins
- Category: curry
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/mochai-pidukku-paruppu-kuzhambu/
Mathanga Erissery – Kerala Pumpkin Erissery Recipe Recipe for pumkin erissery made with yellow pumpkin and spiced with coconut paste and fried coconut. Erissery recipe with step by step pictures.
We had our first pumpkin at the farm. You can read the story here below in our Instagram handle. Yellow pumpkin is called as Mathanga in Malayalam. We call it as parangikkai or arasaanikkai in Tamil. Vinodh has these nostalgic memories of pumpkin, Specially the yellow ones used extensively in South India. The harvested pumpkin at his parents place would be stashed in the attic and would be used the whole of summer when he was young. Pumpkins stay fresh for a long long time. https://www.instagram.com/p/BdwQ6_GgYIh/
Mathanga Erissery / Mathan Erissery is a traditional recipe that is made for Onam Sadhya. Its made with yellow pumpkin that is spiced with a coconut paste and finished with fried coconut. We love coconut based dishes at home and this is one of Vinodh’s favorite.
Cooking the pumpkin for Mathanga Erissery / Pumpkin Erissery De-seed the pumpkin and peel the outer skin. Dice the pumpkin into cubes. Pressure cook the pumpkins with turmeric and chilli powder and half a cup of water. Cook for two whistles (five minutes). Wait for the pressure to settle down. Strain the water remaining after cooking. Do not discard the water used for boiling. We will use it later. Set aside.
Mash the pumpkins with a back of a ladle. A coarse mash is enough. Set aside.
Coconut Paste for Mathanga Erissery / Pumpkin Erissery Grind fresh shredded coconut, green chillies and cumin to a slightly coarse paste. Use the water that we strained after cooking pumpkins to grind.
Final Tempering of Mathanga Erissery / Pumpkin Erissery Mix the coconut paste and the mashed pumpkins in a pan and bring it to a simmer. Add in the salt.
While its simmering, we will do a tempering. Heat coconut oil in a kadai and add in the mustard seeds, cumin seeds, curry leaves and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the fresh shredded coconut and fry till the coconut is nice and brown.
Add in the tempering to the pumpkin mixture. Mathanga Erissery / Pumpkin Erissery is ready. Mix the coconut mixture just before serving. Serve hot with well cooked hot Kerala palakkadan matta rice
For cooking Pumpkin
- 250 grams yellow pumpkin
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
For the coconut paste
- 2 tablespoon fresh shredded coconut
- 2 green chillies
- 1/2 teaspoon cumin seeds
For the final tempering
- 2 teaspoon coconut oil
- 1/4 teaspoon mustard seeds
- 2 dried red chillies
- 2 sprig curry leaves
- 2 tablespoon fresh shredded coconut
Cook the pumpkin / mathanga
- Cook the pumpkins with water, red chilli powder and turmeric until soft. Strain the water. Mash coarsely. Set aside.
Make the coconut paste
- Grind the coconut, green chilli and cumin seeds along with the pumpkin water to a coarse paste. Set aside.
Final Tempering of Mathanga Erissery / Pumpkin Erissery
- Mix the coconut paste and the mashed pumpkins in a pan and bring it to a simmer. Add in the salt.
- While its simmering, we will do a tempering. Heat coconut oil in a kadai and add in the mustard seeds, cumin seeds, curry leaves and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the fresh shredded coconut and fry till the coconut is nice and brown.
- Add in the tempering to the pumpkin mixture. Mathanga Erissery / Pumpkin Erissery is ready. Mix the coconut mixture just before serving.
- Serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Curry
- Cuisine: Kerala
