Kathirikkai mochai pachadi/Brinjal Lima Beans Gravy

on

Kathirikkai Mochai Pachadi -  A no onion no garlic gravy made with Brinjal, dry Lima beans, tamarind extract and spice powders goes well with rice, katti paruppu or plain tuvar dal and a veg curry also with arisi upma, pidi kozhukattai varieties. This is easy to make, can be prepared with available ingredients in the pantry, and is also healthy.




Ingredients:

Vegetables - Brinjal is used. Ladies finger can also be used

Legumes - Dry lima beans or mochai is used. 

Herbs - curry leaves are used.

Souring agents - Tamarind extract is used.

Spice powders- Turmeric powder, red chilli powder, fine pink salt are used.

Spices - Solid asafoetida, , green chillies, are used.

Seeds - Fenugreek seeds, Mustard seeds are used.

Flours - Wheat  flour or rice flour are used.

Oils and fats - Sesame oil tastes best.

How to make:

Pressure cook lima beans

Temper oil with seeds, spices and herbs.

Saute and cook vegetables in tamarind extract with spice powders added.

Thicken gravy with rice or wheat flour.

Variations:

  • Use ladies finger and dry Lima beans for making this Pachadi.
  • Use Raw banana and white karamani for this Pachadi.
  • Use bittergourd and white chickpea to make the same.
  • Use elephant yam and white chickpeas to make the pachadi.
  • Yellow pumpkin and dry Lima beans can also be used for making this Pachadi.

Substitutions:

Fresh lima beans or fresh mochai can also be used

Storage:

 Stays good for 2 days in the fridge.

Pre-Preparation:

  • Soak tamarind in warm water for 15 minutes. Squeeze as many times as possible and extract the juice.
  • Soak dry beans in water for atleast 5 hours.

Equipments used- Kadai/Sauce pan

Recipe:


Brinjal and lima beans pachadi

A no onion no garlic pachadi with brinjal and lima beans cooked in tamarind extract

Total time taken - 20 minutes.

No. of servings - 4

1 cup = 200ml

Ingredients with measurements:

Brinjal - 4/5

Dry lima beans - 1/4 cup

Tamarind - a small lemon size

Green chillies - 4

Fine pink salt - to taste

Red chilli powder - 1/2 tsp

Wheat flour or rice flour - 2 tsp

Water - 1/4 cup

To Temper:

Sesame oil - 2 tsp

Mustard seeds - 1/2 tsp

Methi seeds - 1/2 tsp

Solid hing - a pinch

Curry leaves - a sprig

Directions:


1. Pressure cook lima beans. Allow to cool down.

1.1 Heat oil in a kadai or sauce pan.

2. Add ingredients under "To temper".

3. Chop brinjals roughly into pieces.

4. Saute brinjals .

5. Add tamarind extract, salt and turmeric powder.

6. Cook brinjals till soft.

7. Add cooked lima beans, red chilli powder.

8. Cook till raw smell of the chilli powder vanishes.

9. Make a paste of rice or wheat flour by mixing in 1/4 cup of water.

10. Add to the gravy and cook till the gravy thickens.










Comments

Post a Comment