Wednesday, November 13, 2013

Tanjore Special Urulai Pachai Mochai Gravy / Potato Lima Beans gravy - Side dish for Idli, Dosas, Chappathis or any Tiffin Variety - Traditional Grandmothers Recipe

Urrulai Mochai gravy is one of the popular traditional side dish recipe of Thanjavur. This tastes excellent with all tiffin varieties like dosa, idli, poori, etc. This is a seasonal recipe because pachai mochai is available only during the winter season. It is also called as field beans or Lima beans which is full of protein and is good for health. Try this and substitute this instead of the usual chutneys and sambar.

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Ingredients needed for making idli side dish Urrulai pachai Mochai gravy

Pachai Mochai - 250 gms
Potatoes - 1
Onions - 2
Tomatoes - 3
Green chillies - 2
mustard seeds - 1 tsp.
Urad dal - 1 tsp.
Finely chopped Ginger - 1/2 tsp
Chopped Garlic - 6
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 1 tbsp
Grated Coconut - 2 tbsp
Saunf - 1 tsp.
Cashewnuts - 5 nos.
A sprig of Curry leaves
A bunch of coriander leaves

Method to prepare Thanjavur Parampariya side dish recipe Urrulai Mochai gravy

1. Chop the onions, green chillies and tomatoes to fine pieces. Cut the potatoes into small cubes. Soak the lima beans or pachai mochai in water for 2 hours and then peel the skin.

2. Grind the coconut, cashews and saunf to a smooth paste.

3. Next heat oil in a pan and splutter the mustard seeds, add the urad dal and fry till brown, sauté onions and the tomatoes along with salt.

4. Next add the potatoes and pachai mochai and saute well, then add the chilli powder, coriander powder and turmeric powder.

5. Wait for 5 mins and then add the ground paste and enough water.

6. Cover the pressure pan and cook till 2 whistles.

7. Garnish with chopped coriander leaves.

Now the urulai-mochai gravy is ready to be served with hot dosas.


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