Wash and soak fresh field beans overnight. The next day, press the field beans between your thumb and index finger and remove the outer skin. It comes off easily.
In this way, remove the outer skin for all the field beans. This is called “pidukku paruppu”. Discard the skin.
In a pressure cooker, add the field beans, turmeric powder, salt needed and pressure cook for 2-3 whistles.
Heat a tsp of oil and fry red chillies. Remove from the kadai. In the same kadai, add the chopped pearl onions and fry until transparent.
Add chopped tomato and saute for a few seconds. Then turn off the heat. Add the grated coconut and fry in the heat of the pan. Grind it to a fine paste with cumin seeds and little water. Paste is ready.
Once the pressure subsides, open the cooker and add the ground paste, simmer and cook for 5 minutes. Add salt if required.
Heat 2 tsp of oil, add mustard seeds, urad dal and hing. When mustard seeds splutters, add curry leaves and finely chopped onions. Saute until onions turn transparent and add to the mochai kootu.
Mochai kootu is ready. If you make it a little watery, it can be had as sambar. You just need a vegetable curry to go along with this. You do not have to make any other sambar.
This mochai kootu goes well with chapati and also with dosa, upma and pongal.
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