Mochai kootu is a simple everyday recipe which goes well with rice, chapati, idli and dosa. It tastes good when mixed with hot rice topped with a tsp ghee. It is rich in protein, fiber and minerals. It has calcium and iron. As it is rich in fiber, it helps in weight loss also. Many avoid this as it leads to gastric problems. But if you remove the outer skin, it does not give such problems. In villages, they used to remove the outer skin of mochai and make many dishes from it. Fresh field beans without skin is called “pidukku paruppu”. This pidukku paruppu is dried, then fried and seasoned with salt and chilli powder. I will share that recipe with you all soon. I have removed the skin from the field beans for this recipe as it is easily digestible. Learn how to make this simple mochai kottai kootu following this easy recipe with step wise pictures.
Mochai Kottai Kootu
Prep Time : 20 mins
Cook Time : 20 mins
Serves: 2
Recipe Category: Side Dish
Recipe Cuisine: South Indian
Author:Padhu Sankar Ingredients needed
Serves: 2
Recipe Category: Side Dish
Recipe Cuisine: South Indian
Author:Padhu Sankar Ingredients needed
Fresh Field Beans/Mochai kottai – 2 1/2 cup
Turmeric powder – 1/4 tsp
Salt needed
For Grinding
Coconut – 1/4 cup grated
Red Chillies -3-4
Cumin seeds – 1 tsp
Pearl onions – 5-6
Tomato – 1
For the seasoning
Oil – 2 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – a sprig
Onion – 1 big or pearl onions – 5-6
Hing/asafoetida – a pinch
For Garnishing
Coriander leaves
Preparations
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.
Method
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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View Comments (4)
Tried this recipe, it came out very well. Thank you mam.
Can we use store bought field beans that are dried? If yes, how to use theM? TIA.
Yes, you can.Soak it overnight. Pressure cook until soft and use it.
I like to eat sweets with sugar free. Please give me some here. I am waiting for your response.