Potato Mochai Curry makes a delicious and flavorful side dish for rice that is made using Potatoes and fresh Mochai also called as lima beans. As a freshly ground spice paste is used to make this curry it is aromatic and mildly spicy too.
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 it is 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.
Notes while cooking Potato Mochai Curry:
1. Make sure that you do not over cook the curry till it becomes too dry. It has to be moist as it tends to get a bit dry upon cooling.
2. This curry is basically dominant with the flavor of garlic and fennel seeds but if you do like it reduce their quantity.
3. In case of using dry beans, soak them in water overnight and then cook until the beans is soft to the touch.
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 turns out for you. And if you happen to love potato as much as I do, I’m sure you will love this Baby Potato Sambal, Potato Thuvarai Curry, Chettinad Potato Kurma and Aloo Methi Subzi.
Potato Mochai Curry Recipe details below:
- 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
- Wash potatoes and pressure cook both potatoes and mochai in 2 separate containers for 2 whistles.
- Transfer the mochai to a colander till the water gets completely drained away.
- Peel the potatoes and cube them or you can also crumble them into big chunks 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 a serving bowl.
- Potato Mochai curry is ready.
- Serve hot with sambar, rasam or curd rice.