Wednesday, January 27, 2016

Posted by Mala at 1:00:00 AM No comments
This is yet another Signature recipe of my Salem Home!!!!!!Mochai fry!!! மொச்சை வதக்கல்!!!  I bet, in no other home this special dish is made!!!. People used to flock to our home to eat this, and also used to pack some and take along with them. And you must have  seen to believe the  unbelievable  huge quantities in which this special dish was made.......It is so tasty, is an amazing side for Rasam saadham or curd rice. My favourite is the second thing, though.
Sorry for posting this towards the end of the season. Unfortunately, this delicious mochai is available just for 2-3 months....this is in market just before Thiruvadhirai festival and goes into shell little after Pongal. We have to wait for yet another year to make dishes out of this great Mochai!
I have been wanting to post this recipe...but somehow, days rolled on...we are at the fag end of the Mochai season. I had to roam around to get this also.


Ingredients
Mochai / Field beans - 2 1/2 cups
Cooking oil - 4 tbsps
Cooking butter / salted  butter - 1 tsp
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Red chillies - 4 or 5
A lavish bunch  of curry leaves
Salt to taste

Recipe Cuisine: South Indian;Category: Sides
Prep time: 5 mts; Cooking time: 20 mts

Serves 2-3

I bought the mochai removed from pods, checked for some brown  ones, removed them, washed and drained.


In a pan, add the cooking oil, hing, turmeric powders and mustard seeds. After they splutter....


add the mochai with curry leaves


Keep covered with a lid...it will get cooked and get roasted slowly



Looks half done. Take out a mochai, press with your fingers and see whether it has softened, and add salt at this stage


5 minutes later, add 1 tsp of butter. If you are adding salted butter, be careful while adding salt.


Nicely roasted...the skins of mochai about to come off. Switch off at this point.



Enjoy the hot Mochai Fry!!!

This post first appeared in www.malpatskitchen.com

Notes
*Has a shelf life of 3-4 days in room temperature.
*Can be refrigerated too, stays longer, then pan roast before eating.





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