Urulai Kizhangu Pachi Mochai Varuval is a "A Traditional Twist with Modern Flavors". It is one of the most loved side dish recipe which goes well with any South Indian Lunch recipes. Pachai Mochai or Lima beans are a versatile legume enjoyed in cuisines around the world. Beyond their creamy texture and mild flavor, they are loaded with nutrients that contribute to overall health and wellness. From supporting heart health to aiding digestion, lima beans are a powerhouse ingredient worth adding to everyday meals. Here I have given you the traditional Tamil Nadu style Potato Mochai fry which my mom makes as a side dish for Puratasi Sani Thaligai Rice varieties.
Serve Urulai Kizhangu Pachi Mochai Varuval with any of the below Recipes
Poondu Milagu Sadam
Thakkali sadam
Milagai Killi Sambar
Sorakkai Pappu
Ingredients to make Urulai Kizhangu Mochai Varuval
Potatoes – 1/2 kg
Pachai Mochai / Lima Beans - 1/2 cup
Oil - 2 tbsps
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Onions – 2nos.
Oil - 2 tbsps
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Onions – 2nos.
Tomatoes - 1 no.
Garlic – A handful
Garlic – A handful
Ginger - 1 inch
Turmeric powder-1/4 tsp
Water - 2 tbsps
Salt-to taste
Red chili powder - 1 1/2 tsp
Coriander powder - 2 tsp.
Curry leaves – A sprig
Few Coriander leaves
Salt as needed
2. Peel the skin and cut them into small cubes.
3. Heat oil in a pan, splutter mustard seeds, urad dal, asafoetida and curry leaves. Add the finely chopped onions and crushed ginger and garlic, saute well.
Turmeric powder-1/4 tsp
Water - 2 tbsps
Salt-to taste
Red chili powder - 1 1/2 tsp
Coriander powder - 2 tsp.
Curry leaves – A sprig
Few Coriander leaves
Salt as needed
Method to make Urulai Kizhangu Mochai Varuval
1. Cook Potatoes in a pressure cooker for 2 to 3 whistles.2. Peel the skin and cut them into small cubes.
3. Heat oil in a pan, splutter mustard seeds, urad dal, asafoetida and curry leaves. Add the finely chopped onions and crushed ginger and garlic, saute well.
4. Now add the Pachai Mochai and saute well for 3 to 5 minutes.
5. Add the spice powders, salt and blend well. Sprinkle little water and close with a lid for 2 minutes.
6. Once the Lima Beans are cooked add the cubed potatoes and fry them till it gets roasted well by keeping in a medium flame.
Garnish with coriander leaves and serve hot with rice and sambhar or Rasam or any Rice Varieties.
6. Once the Lima Beans are cooked add the cubed potatoes and fry them till it gets roasted well by keeping in a medium flame.
Garnish with coriander leaves and serve hot with rice and sambhar or Rasam or any Rice Varieties.
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