Fresh Field Bean Sambhar/Side dish

Field beans sambar commonly know as Pithigi pappu pulusu is a special dish which originated in the state of Karnataka(India). Its really an authentic recipe that tastes heavenly and is healthy too. :)

Though its time consuming to de husk the beans, I would say its absolutely worth it to try. Its yummm and goes great with rice chapathi.

Ingredients:

Fresh field bean seeds(Mochai) - 1 cup
Small onions peeled - 1/2 cup
Tamarind - medium lemon sized(Soaked and squeezed)
Salt - for taste
Jaggery - little
Curry leaves - few
Urad dhal - 1/2 tsp
Oil - 4 tbl sp

Grind to fine paste - 1:

Grated fresh coconut - 1/4 cup
Poppy seeds - 2 tsp
Saunf(Soambu) - 2 tsp

Paste - 2:

(Fry in a tsp.of oil and then grind)

Coriander seeds - 2 tsp
Cumin seeds - 3/4 tsp
Black pepper - 1/4 tsp
Red chillies - 7 or 8
Grated fresh coconut - 1/4 cup
Onion - 1(roasted over flame)

Field beans/ Anumulu/ Mochai before de husking

Field beans/ Anumulu/ Mochai after de husking

Method:

Soak Field beans(Mochai/Anumulu) in luke warm water for 2 hours. Then de husk the outer skin and keep it aside.

Roast one big onion with skin by keeping on direct flame. Turn carefully using thongs till outer skin becomes dark brown in color. Now remove the skin and grind with other fried ingredients as mentioned under paste 2.

Heat oil in a pressure pan, add mustard, urad dhal, small onions and then dehusked beans. Fry for few minutes, add paste no.2 and keep stirring till good smell comes. Add just enough water and pressure cook for 10 minutes.

Allow it to cool, remove lid and add ground paste1, tamarind extract, salt , jaggery and boil for few minutes.

Serve hot either with rice or rice chapathi, poori, chapathi, curd rice etc.

Goes best with rice chapathi. :)

I am sending this to MLLA event conducted by EC this time. This was an event started by Susan in her lovely blog.

Coming up next is a simple and intersting snack made with the same bean. Keep watching!!!! :)

Written by: Nithya
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