Mochai Potato Sagu - made with fresh mochai (lima beans), potatoes and other basic ingredients. This sagu dish tastes good with idiyappam, aapam, chapati and dosas. The cooking method is very easy and you can prepare it within 30 minutes.
Mochai beans come in both fresh and dried varieties. When buying fresh mochai pods from the market, look for green and firm pods. After removing the beans store it in the freezer in an airtight containers. They stay well for up to 2 to 3 weeks. If you are using dry mochai, soak in water for at least 6 hours to make them tender. Fresh, mochais are generally cooked like vegetables in a vessel. But in this dish, to finish the cooking process within 20 minutes, I have pressure cooked the mochai along with potatoes. In this sagu dish, butter beans may be added as a replacement to mochais to prepare this gravy. For dinner dishes, most of the times we avoid preparing dishes which involve too much of oil and cream because it takes more time to digest. In this mochai potato sagu, it requires very little amonut of spices and oil when compared to other gravies. So you can enjoy this dish for your dinner with your favourite tiffin. Now let's see how to prepare with step by step instructions.
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Mochai and Potato Sagu - Lima beans and Potato Curry Recipe Details
Prep time : 10 minutes
Cook time : 20 minutes
Serves : 3
Category : side dish
Author : Muthulakshmi Madhavakrishnan
Ingredients
For the masala
Cooking Directions
Mochai and Potato Sagu - Lima beans and Potato Curry with step by step photos
First wash the mochai and potato 2 to 3 times and peel the potato skins completely. Cut them into small cubes and add it in a pressure cooker along with the mochai. Pour 1 cup of water and close it with the lid. Pressure cook for 2 whistles. Allow the pressure to settle down naturally.
Take a small chutney jar and add all the spices, green chillies, ginger, garlic cloves and fried grams.
Grind them well and add the grated coconut. Add little water and grind it smoothly.
Mochai beans come in both fresh and dried varieties. When buying fresh mochai pods from the market, look for green and firm pods. After removing the beans store it in the freezer in an airtight containers. They stay well for up to 2 to 3 weeks. If you are using dry mochai, soak in water for at least 6 hours to make them tender. Fresh, mochais are generally cooked like vegetables in a vessel. But in this dish, to finish the cooking process within 20 minutes, I have pressure cooked the mochai along with potatoes. In this sagu dish, butter beans may be added as a replacement to mochais to prepare this gravy. For dinner dishes, most of the times we avoid preparing dishes which involve too much of oil and cream because it takes more time to digest. In this mochai potato sagu, it requires very little amonut of spices and oil when compared to other gravies. So you can enjoy this dish for your dinner with your favourite tiffin. Now let's see how to prepare with step by step instructions.
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Mochai and Potato Sagu - Lima beans and Potato Curry Recipe Details
Cook time : 20 minutes
Serves : 3
Category : side dish
Author : Muthulakshmi Madhavakrishnan
Ingredients
- 1/2 cup raw mochai
- 2 potato
- 1 onion
- 2 tomato
- few curry leaves
- 1/2 tsp mustard
- 1/2 tsp urid dal
- 1/2 tsp turmeric powder
- 4 tbsp oil
- salt to taste
For the masala
- 1/2 cup grated coconut
- 3 green chillies
- 1 tbsp fried grams
- 1 tbsp coriander seeds
- 1 tsp fennel
- 3 cardamom
- 3 cloves
- 2 small piece cinnamon
- 7 garlic cloves
- small piece ginger
Cooking Directions
- First wash the mochai and potato 2 to 3 times and peel the potato skins completely. Cut them into small cubes and add it in a pressure cooker along with the mochai.Pressure cook for 2 whistles
- Take a small chutney jar and add all the spices, green chillies, ginger, garlic cloves and fried grams. Grind them well and add the grated coconut. Add little water and grind it smoothly.
- Heat oil in a wide kadai and add the mustard and urid dal. Allow them to crackle and add the chopped onions and curry leaves. Stir and saute well.
- When the onions turn soft, add the chopped tomatoes and saute well for a few minutes.
- Next, add the ground paste, turmeric powder and mix it well with the onions and tomatoes. Add some more water and allow it to boil for 5 minutes.
- When the sagu starts to boil well, add the cooked mochai and potatoes. Add the required salt and mix it well. When it boils well, turn off the heat and transfer the gravy to the serving dish.
Mochai and Potato Sagu - Lima beans and Potato Curry with step by step photos
First wash the mochai and potato 2 to 3 times and peel the potato skins completely. Cut them into small cubes and add it in a pressure cooker along with the mochai. Pour 1 cup of water and close it with the lid. Pressure cook for 2 whistles. Allow the pressure to settle down naturally.
Heat oil in a wide kadai and add the mustard and urid dal. Allow them to
crackle and add the chopped onions. Stir and saute
well.
When the onions turn soft, add the chopped tomatoes and curry leaves and saute well for a few minutes.
Next, add the ground paste & tumeric powder and mix it well with the onions and tomatoes.
Add some more water and allow it to boil for 5 minutes.
When the sagu starts to boil well, add the cooked mochai and potatoes.
Add the required salt and mix it well.
When it boils well, turn off the
heat and transfer the gravy to the serving dish.
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