How to make Tamilnadu special gravy recipe Urrulai Mochai gravy (Potato and Hyacinth bean gravy)
Urrulai Mochai gravy is a traditional side dish recipe which goes excellently with tiffin varieties like dosa, idli, poori, etc. This is done in the traditional houses of Tamilnadu in the time of pachai mochai season. Mochai is full of protein and is good for health. Read the article and try this in your kitchen. I tried it and I feel it is a wonderful side dish which can be substituted instead of the usual chutney varieties.
Preparation Time for Urrulai Mochai side dish: 15 mins
Ingredients needed for making dosa and idli side dish Urrulai Mochai gravy
Mochai - 250 gms
Potatoes - 1
Onions - 2
Tomatoes - 3
Ginger Garlic paste - 1/2 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 1 tbsp
Coconut paste - 2 tbsp
Fennel seeds - 1/2 tsp
A sprig of Curry leaves
A bunch of coriander leaves
Method to prepare Tamilnadu side dish recipe Urrulai Mochai gravy
1. Chop the onions and tomatoes to fine pieces.
2. Grind the fennel seeds with coconut to a smooth paste.
3. Heat oil in a cooker, add mustard seeds, sauté onions till brown and then add the tomatoes along with salt.
4. Now add the chilli powder, coriander powder and turmeric powder.
5. Now add the cubed potatoes and peeled beans, i.e., remove the skin of mochai and fry well. After 5 mins, add the ground coconut paste and water.
6. Cover with lid and pressure cook till 2 whistles.
7. Garnish with chopped coriander leaves.
Now the urulai-mochai gravy is ready and this goes excellently with dosas.
Simple tip to peel the skin of beans
Soak the hyacinth beans in water for 6 hours and then remove the skin. Now it will be easy for you.