Pachai mochai sundal/poriyal (Indian lima bean dry curry) - Preparation time 15 mins
We used to get lima bean during december, january season so you can try this dry curry. I used to pressure cook and make this curry as the skin of the bean will be slightly hard. It can be cooked in ordinary vessel also but will take little time.
Ingredients:-
Fresh indian lima beans - 2 cup or 100 gms
Sambhar powder - 1 tsp (or 2 tsp if you like the curry very spicy)
Salt - to taste
Turmeric powder - 1/2 tsp
Mustard - 1/4 tsp
Urad dhal - 1 tsp
Curry leaves - 10
Sesame oil - 1 tbsp
Rice flour - 1 tsp
Water - 1/2 cup or till the beans get immersed in the vessel
Preparation method:-
In a vessel add indian lima beans, sambhar powder, turmeric powder, salt and required water.
Keep this vessel in pressure cooker. Pressure cook for 3 whistle and cook in slow flame for 5 mins.
When pressure is released take the cooked beans and keep.
In a tawa add oil, and heat. Add mustard seed to splutter and roat urad dal to golden brown. Add chopped curry leaves and cooked lima beans along with cooke water.
Let this cook till all the water is used for cooking process. Finally add the rice flour and mix well for few mins and switch of the flame.
Serve this with hot rasam rice or moor kuzhambhu sadham. This can also be given as a sundal (snack).
Surely you all will love this fresh lima bean dry curry (i.e. pachai mochai sundal or poriyal)
We used to get lima bean during december, january season so you can try this dry curry. I used to pressure cook and make this curry as the skin of the bean will be slightly hard. It can be cooked in ordinary vessel also but will take little time.
Ingredients:-
Fresh indian lima beans - 2 cup or 100 gms
Sambhar powder - 1 tsp (or 2 tsp if you like the curry very spicy)
Salt - to taste
Turmeric powder - 1/2 tsp
Mustard - 1/4 tsp
Urad dhal - 1 tsp
Curry leaves - 10
Sesame oil - 1 tbsp
Rice flour - 1 tsp
Water - 1/2 cup or till the beans get immersed in the vessel
Preparation method:-
In a vessel add indian lima beans, sambhar powder, turmeric powder, salt and required water.
Keep this vessel in pressure cooker. Pressure cook for 3 whistle and cook in slow flame for 5 mins.
When pressure is released take the cooked beans and keep.
In a tawa add oil, and heat. Add mustard seed to splutter and roat urad dal to golden brown. Add chopped curry leaves and cooked lima beans along with cooke water.
Let this cook till all the water is used for cooking process. Finally add the rice flour and mix well for few mins and switch of the flame.
Serve this with hot rasam rice or moor kuzhambhu sadham. This can also be given as a sundal (snack).
Surely you all will love this fresh lima bean dry curry (i.e. pachai mochai sundal or poriyal)
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