Mochai Payaru Gravy / Field Beans Gravy ver 2

Field beans seeds contain 22% protein, 2% fat, 61% carbohydrate (includes 5% fiber) as well as adequate levels of all vitamins and minerals.

Ingredients:

Dry mochai payaru / field beans – 1 cup / 200gm

Tomato – 1 or 2

Salt – as per taste

Garlic – 5

Chilli powder / sambar powder – 2 tblspn

Tamarind water - ½ small cup or as per taste.

To grind masala paste:

Coconut pieces – ½ cup

Cumin seeds – 1 spn

Garlic – 1 piece

Shallots / small onion – 50 gm

Preparation:

Soak mochai payaru/field beans over night, then wash and add in cooker, add water till beans cover . Cook it for 1 whistle, then slow the flame and cook for 15 mins.

Heat oil add chopped shallots, and garlic sauté well. Then add tomato pieces, add and salt cook till tomatoes smash well.

Grind coconut, cumin, garlic first, then roast oions and grind it into fine paste.

Add chilli or sambar powder, tamarind water in, mix it well.

Then add mochai payaru / field beans into the gravy , add required water .boil it for 1 min close the lid and cook for 1 whistle in full flame and 2 mins in slow flame.

Open and serve it with hot rice.

Mochai Payaru Gravy / Field Beans Gravy ver 1

Field beans seeds contain 22% protein, 2% fat, 61% carbohydrate (includes 5% fiber) as well as adequate levels of all vitamins and minerals. 

Ingredients:

Dry mochai payaru / field beans – 1 cup / 200gm

Tomato – 1 or 2

Salt – as per taste

Garlic – 5

Brinjal – 5

Drumstick – 1 whole cut into small

Chilli powder / sambar powder – 2 tblspn

Turmeric powder – ½ spn

Tamarind water - ½ small cup or as per taste.

To grind masala paste:

Coconut pieces – ½ cup

Cumin seeds – 1 spn

Garlic – 1 piece

Shallots / small onion – 50 gm

To temper:

Oil – 50 ml 

Fenugreek seeds – ½ t-spn

Mustard seeds – 1 t-spn 

Curry leaves – few

Shallots / small onion – 50 gm

Preparation:

Soak mochai payaru/field beans over night, then wash and add in cooker, add water till beans cover . Cook it for 1 whistle, then slow the flame and cook for 15 mins.

Add brinjal, garlic, drumstick, tomato pieces, add turmeric powder and salt close the lid and cook it for 1 whistle.

Open and Grind coconut,cumin,garlic first, then roast oions and grind it into fine paste

 add the masala paste, chilli or sambar powder, tamarind water in, mix it well and add ½ glass of water, cook for 7 mins stir occasionally.

Then temper it, heat oil add mustard seeds, fenugreek seeds, curry leaves onion sauté well add it in gravy, mix. Serve it with hot rice.

Restaurant Style Sambar

Ingredients:

Pigeon pea / toor dal – 1 cup

Tomato – 1

Shallot/sambar onion – 10 cut into 2

Hing – 1 t-spoon

Turmeric powder – ½ spoon

Oil – 50 ml

Curry leaves – few

Tamarind water – 4 tbl spoon

Coriander leaves – few

Salt – as per taste

To temper:

Fenugreek – 3 pinch

Mustard seeds – ½ spoon

Shallots – 4 cut into 2

Curry leaves – few

To grind:

Coconut pieces – 5

Sambar powder – 3 tbl spoon

Turmeric powder – ½ spoon

Roasted gram / pottukadalai - 15

Tomato - 1

Hing – ½ spoon

Preparation:

In a cooker add toor dal, 1 tomato, onion, hing and turmeric powder and water till things fully covered , close the lid. cook for 1 whistle and 5 mins in slow flame.

Open and mix it well.

Temper and pour it in dal mixer.

Grind coconut, hing, turmeric powder, red chilli and roasted gram first without water, then add 1 tomato grind all together as a thick paste.

Add the paste in sambar, add salt and tamarind water, add required water, let it boil stir often. Sprinkle coriander leaves on top . close the lid cook for 5 mins in slow flame.

Serve with pongal, idly, dosa.

Mutton Chukka Gravy

Ingredients:

Mutton – 600 gms

Shallot/small onions – 20

Whole garlic – 10

Turmeric powder – ½ spns

Salt – as per taste

Sesame oil – 100 ml

1 For roast and powdered mutton masala:

Coriander seeds (dhaniya) – 2 table-spns

Byadagi chilli dry red chilli –20

Cloves – 2

Cinnamon – 2

2 To powder:

Cumin seeds – ½ tspn

Fennel seeds – 1 tspn

Pepper corns – 1t-spoons

Preparation:

To make powder:

1.Heat pan add coriander seeds roast till its aroma comes out, then add 18 byadagi chilli dry red chillies, cloves, cinnamon roast for 6 secs and transfer to a mixer jar and grind into fine powder.

2.Heat pan roast all cumin,fennel,pepper and just heat (15secs) and add in mixer jar add cumin , fennel, pepper grind it to a coarse powder.

Heat cooker add oil then add 2 red chilli, add onion, garlic sauté it for 5 mins.

Add mutton pieces and turmeric powder mix it cook for 2 mins, then add powdered cumin, fennel, pepper in it mix well, then add mutton masala powder mix, sesame oil 2 spoon it and stir for 4 mins.

Add required water till mutton level, don’t add too much of water, boil it for 2 mins and close the lid, leave it for 1 whistle in full flame and 1o mins in slow flame.

Serve with hot rice, roti, chapathi, poori, idly and idiyappam.

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Step by step pics:

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