An aromatic and flavorful side dish for rice using Potatoes and fresh Mochai.
Have you tasted the Urulaikizhangu curry that is served in wedding lunches (kalyana virundhu)? I’m a big fan of that curry as it goes very well with sambar, rasam and also curd rice. This curry comes very close to the Urulaikizhangu kara curry. The flavor is simply amazing and its pretty easy to cook also. This curry will be one of the most lip smacking recipe that you can make with potatoes.
Mochai is known by many names such as Lima Beans, Hyacinth Beans, Field Beans, so just go with the local name its known as. You can also make this curry with dried beans if you do not happen to have fresh ones at home but I assure that it tastes great with fresh ones.
If you are also a big fan of this curry like me, I’m sure you will love it as much as I did. Do give it a try and let me know how it turned out for you.
Potato Mochai Curry Recipe
Prep time: 10 mins | Cook time: 25 mins | Serves: 4
Recipe Cuisine: South Indian | Recipe Category: Side Dish
Recipe Cuisine: South Indian | Recipe Category: Side Dish
Ingredients:
- Potato, big – 2 nos
- Mochai, fresh – 1/2 cup
- Fresh grated coconut – 1/4 cup
- Whole dry red chilies – 4
- Fennel seeds – 1/2 tsp
- Garlic – 4 pods
- Cumin seeds – 1/8 tsp
- Turmeric powder – 1/2 tsp
- Mustard seeds – 1 tsp
- Curry leaves – 1 sprig
- Salt – to taste
- Oil – 1 tbsp
Instructions:
- Wash potatoes and pressure cook both potatoes and mochai in 2 separate containers for 2 whistles.
- Transfer the mochai to a colander and let it rest for the water to completely drain away.
- Peel the potatoes and cube them or you can also crumble them into big size with your fingers.
- In a mixie jar, take coconut, garlic pods, turmeric powder, dry chilies, cumin and fennel seeds. Grind it to a coarse paste using 1 or 2 tsp water and keep aside.
- Heat a pan with oil. Add mustard seeds and let it splutter. Add curry leaves and let it also splutter.
- Add crumbled potatoes, mochai, ground paste, salt and mix well.
- Simmer the flame completely and let it cook till all the moisture evaporates. Keep mixing in between to prevent the curry from sticking to the bottom. This should take 5 to 7 mins. Take off fire and transfer to serving bowl.
- Serve hot with sambar, rasam or curd rice.
Notes:
- Do not over cook the curry till becomes too dry. It has to be moist as shown in the picture above.
- This curry is basically dominant with the flavor of garlic and fennel seeds but if you do like it reduce their quantity.
- In case of using dry beans, soak them in water overnight and then cook it to get soft beans.
- Adjust the quantity of red chilies according to your spice level.