Mochai kurma - Anumulu kurma - pithugu pappu - hyacinch bean kurma

This Mochai kurma (Anumulu korma) is a very good combination for Chapati,roti's, Dosa's and rice.This is an authentic recipe.Whenever we get this field beans in the market,we make this korma.Field beans acts as an antiseptic.So buy it , and prepare this delicious korma.

Ingredients

Fresh field beans - 1 + 1/2 cup.
Water - 1 cup.
oil - to fry.
salt -to taste.

For Masala paste

cumin seeds - 1/2 tsp.
coriander seeds - 1 tsp.
pepper - 1/2 tsp [25-30 seeds].
fennel seeds - 15.
red chillies - 4 or 5.
garlic - 3.
spring onion - 10.
coconut - 1/4 cup.

grind everything into a fine paste.

Preparation

Soak the Fresh Mochai(field beans) for 3 to 4 hrs in water.Later the skin of mochai will becomes soft.So that you can easily remove it.keep it aside.

Method

Heat the oil, add mustard seeds, when it splutters add field beans(Mochai), saute well for 7 to 10 min, when you get a light smell of field beans,add 1 cup of water [if fields beans is tender add 1 cup of water else add 1+1/2 cup of water] when it start boiling stir well.
When the field beans became soft, add ground paste, stir well, till everything incorporates well.[you can also add needed water according to consistency].
Finally add salt.stir well,allow it to boil, till its raw smell goes and it becomes a thick gravy.
It goes very well with Chapati, roti,rice and dosa.