Mochakottai Kulambu / Fresh Field Beans Gravy without Coconut


Felt like the new year has just started and its already the start of the 2nd quarter. Days are flying so fast that sometimes I feel, I couldn’t keep up with. Only when I saw my last post (Mudakathan Keerai Adai), I realized that I haven't posted anything for a month’s time. These occasional hibernation w.r.t to my blogging activity is not a new thing to me. Though I wanted to consistently keep blogging, sometimes I need to give more priority to my personal commitments and that puts my blogging exercise on a standby mode for some time.

Well today’s recipe is “Fried Field Beans Gravy” (without coconut and tamarind). Folks who want to avoid coconut in their diet and want to grab all the health benefits but without compromising the taste, this gravy would be a boon to you. Try to use small onions by slightly mincing it rather than chopping to lend a perfect taste for this gravy.


Basic Information:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4



For Roasting and Grinding:

Coriander seeds - 1 and 1/2 tablespoons
Cumin seeds - 1 teaspoon
Rice grains - 1 tablespoon
Dry red chilli - 7 nos.,
Oil - 1 teaspoon

For the Gravy:

Oil - 2 tablespoons (any kind of oil)
Mustard seeds - 1/2 teaspoon
Curry leaves - 1 spring
Small onion / Shallots / Chinna Vengayam - 5 to 7, roughly minced
Tomato - 1 medium size, cubed
Mochai Kottai - 1 cup
Water - 2 -3 cups
Salt - to taste
Turmeric powder - a pinch
Asafoetida - a big pinch
Gingelly oil - 1 teaspoon


For cooking Beans and Preparing Masala:

1) Pressure cook the field beans with a cup of water or just two to immerse it. Pressure cook it for 2 whistles. Once the steam suppresses, drain the water from field beans and keep it aside.
2) Using a teaspoon of oil, roast all the ingredients given under "For Roasting and Grinding"until it starts releasing a nice aroma and rice grains turn opaque.


3) Transfer the contents to a plate and allow it to cool down. Once cooled, grind it to a smooth paste by adding enough water. Keep aside.


For the Gravy:

1) Heat oil in a wide pan.
2) When it is hot, throw mustard seeds and allow it to splutter.


3) Add curry leaves along with the slightly minced onion.
4) Once the onion becomes soft, add the tomato. saute till it becomes soft and mushy.


5) Add cooked field beans and masala paste. Use a cup of water to rince the mixie and pour it to the gravy. Add water according to your preference. I added a cup of water. Mix well.
6) When the gravy starts thickening, add required salt and let it simmer till the raw smell of masala goes off and the oil oozes out from the gravy.


7) At last, add asafoetida and a spoon of gingelly oil.
8) Serve hot with the hot steamed rice.



1) Adjust the water quantity and dry red chilli as per your taste.
2) You can also re-use the water that we drained from the field beans after pressure cooking. There would be a slight change in taste if you add so.
3) Fresh field beans can be substituted with dry one. Soak it for 8 hours and pressure cook it for 4 whistles if you use the latter one.

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Mudakathan Keerai Adai / Balloon Vine Leaves and Multi lentil Crepes

Mudakathan Keerai Adai

I found a lady selling herbs and greens in the local market. She sells greens, herbs and some flowers for curing the diabetes. I even saw pirandai among other greens. The moment I saw these greens, my eyes opened widely like a child seeing bundle of chocolates :-). I came to know that she is selling them on daily basis after a small talk with her. If at all you stay near Ashok Nagar, Chennai, just get in touch with me, I will help you to get those herbal greens.

Fine, today it is Adai Dosai using Balloon vine leaves (called as Mudakathan Keerai in Tamil). Knowing the health benefits of this green, enquired the ways to include it in our diet from my grandma. As per her, both the fruit and leaves can be used to prepare recipes and she suggested few traditional recipes. Grandma's are from the heaven for sure.

Few health benefits of this creeper are (It is used for making medicines for the treatment of the below)

1) For the treatment of Stiffness of the limbs
2) For the treatment of Anemia and Asthma
3) For the treatment of cough

If you need a simple version of this dosa? Please visit my Mudakathan Keerai Dosai recipe.

Mudakathan Keerai Adai

Basic Information:
Preparation Time: 15 minutes
Soaking Time: 3-4 hours
Cooking Time: <5 minutes for each Adai
Serves: 6

Balloon Vine Leaves Adai


For Batter:

Raw rice - 1/2 cup
Idly Rice - 1/2 cup
Toor Dal - 1/3 cup
Channa dal - 1/4 cup
Yellow moong dal - 1/4 cup
Urad dal - 2 tablespoons
Dry red chilli - 6 no.,
Salt - to taste
Asafoetida - a generous pinch
Water - 2 cups (Approximately) or as required

To Mix with Batter:

Mudakathan Keerai - 1 cup, roughly chopped and optimum packing
Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/2 teaspoon
Green chilli - 1 no., finely chopped
Small Onion / Shallots - 1/4 cup, finely chopped
Ginger - 1 teaspoon, finely chopped
Curry leaves - 2 springs
Coriander leaves - 2 springs


1) Soak all the ingredients given under batter for 3-4 hours or overnight.
2) First, grind raw rice, idly rice and dry red chilli together. Add little water to help grinding.

How to make Mudakathan Keerai Adai Recipe-stp1

3) Secondly grind all the remaining dal together to a coarse, thick pouring batter kind of consistency.

How to make Mudakathan Keerai Adai Recipe-stp2

4) Mix both the batters together.
5) Add finely chopped balloon vine leaves to the batter. Add salt to taste and asafoetida.. Mix well. Taste the salt and adjust if required, add little more water. The batter should be little thick yet be pourable.

How to make Mudakathan Keerai Adai Recipe-stp3

6) In a pan, heat oil. Add mustard seeds and cumin seeds, allow it to splutter.
7) Add green chilli, onion and ginger. Saute till the onion becomes soft.

How to make Mudakathan Keerai Adai Recipe-stp4

8) Transfer the entire content from the pan to the batter.
9) Finely chop the curry leaves and coriander leaves and add to the batter and mix well. Now the adai Batter is ready.

How to make Mudakathan Keerai Adai Recipe-stp5

10) Heat the skillet. Spread some oil on the surface of it. When you sprinkle water on the skillet it raises a typical sound and the water disappears immediately. Its the right time to pour a ladle of adai batter. While spreading out the batter, gently spread the batter from the center towards the end of the pan in an uniform motion.
11) Drizzle oil on to the corners of the dosa.

How to make Mudakathan Keerai Adai Recipe-stp6

12) When one side of the dosa is cooked, turn/flip to other side and allow it to cook.
13) When both the sides are cooked, transfer the dosa to the serving plate and serve with any of your favorite chutney or jaggery.
14) We had it with sambar, ellu podi and onion chutney.

Balloon Vine Leaves Adai


1) Pluck only the leaves from balloon vine leaves and chop it finely.
2) Increase or decrease the red chillies and green chilli quantity as per the spiciness of the one you use.
3) If you have left over batter, keep refrigerated and use it within a day.
4)  Batter Consistency is your choice. Make it thick for thick Adai, thin for crisp adai.

Ellu Podi Recipe / Sesame Seeds Powder

If you have noticed my blog closely, then you might have noticed how much my family likes pickles and spice mix. Here by spice mix I mean the powder/podi which we use for rice and idly or dosa. Few podis go well with rice and few with idly or dosa. Few go well with both and Ellu podi is one such kind.

My MIL brought large quantity of sesame seeds from our native. She washed it well, cleaned, removed the stones (as it is procured directly from the farm fields) and sun dried for couple of days before storing it. If you handle it in a proper way, sesame seeds stay good for many years. I have seen my grandma preparing ellu urundai out of these sesame seeds which were harvested 4 years back.

Either me and my MIL always make podi's in small quantity with available ingredients as and when required knowing the purpose that it would serve during the rush hours and on the other hand, lazy hours as well. When prepared in small quantities it is to maintain its freshness and aroma. So by now you could guess what we prepared this time ? ;):P

How to make Ellu Podi Recipe

Basic Information:
Preparation Time: 15 minutes
Makes: 2 cups (approximately)



Sesame Seeds / Til seeds / Ellu - 1 cup
Urad dal - 1/4 heaped cup
Channa dal - 1/4 heaped cup
Dry red chilli - 7-10 nos., or as required
Garlic - 3 cloves
Asafoetida - 1/4 teaspoon
Salt - to taste


1) Dry roast sesame seeds in medium flame till it splutters.
2) Dry roast urad dal and channa dal separately till golden brown in colour.

How to make sesame seeds powder Step1

3) Dry roast the dry red chilli without allowing it to turn brown.
4) Cool down all the roasted ingredients. First, make a coarse powder of urad dal, channa dal and dry red chilli.

How to make sesame seeds powder Step2

5) Add roasted sesame seeds, garlic, asafoetida and salt. Powder it well.
6) Make sure there are no lumps of garlic before you are done grinding.
7) Taste and adjust the salt if required.

How to make sesame seeds powder Step3

8) Store it in an air tight container.
9) Serve with hot steamed rice, idly or dosa.



1) Black or white sesame seeds can be used for making this powder.
2) Adjust Dry red chilli quantity as per your taste.
3) If you find the sesame seeds's taste is dominating, then increase the quantity of urad dal and channa dal.

Creamy Corn Salad / Sweetcorn Mayo Salad

Creamy Corn Salad

I love reading. My father is my inspiration on me having cultivated this habit. He has a good collection of books and he reads something new everyday whenever he gets a break in the day and before he goes to sleep. He even motivates me to write a topic on anything that I've read. This reading and writing habit has grown and as a result of it, some of my articles were published in few monthly magazines.

My friend Priya and I used to send multiple stories and would eagerly wait for the next month's magazine issue to check our article has been published or not. In the year 2010, we won an award from a famous children magazine for contributing many articles.

My writing habit stopped slowly, when I moved to Chennai. Initially I was longing to read, missed my favorite library, the books but slowly adopted to the busy running life of this city. I almost stopped reading except my school and college books. That inturn degraded my writing skills. Now, I feel sad that I almost lost the capability of writing good articles.

Creamy Corn Salad

Couple of months ago, I just wanted to resume my reading habit and a bit of motivation from husband, just completed a book yesterday.  Feeling little happy that I acheived my goal to some extent. It is all happened , because husband got me a kindle app in my phone and suggested good books. Hope my reading interest remains sustained for a long time.

Fine. Let me come to today's recipe - Creamy Sweetcorn Salad. Usually before the week starts, I align my post one by one for the upcoming week (most of the time) and as per this schedule, seasonal South Indian gravy was supposed to be posted today. But after making some minor changes in the plan, I am here to present a healthy, creamy salad that is treating you now. Hope you all like it.

Sweetcorn Mayo Salad

Basic Information:

Preparation Time: 15 minutes
Serves: 2


Fresh Sweet corns- 2/3 cup
Green capsicum / Green bellpepper - 1/4 cup, finely chopped
Carrot - 1/4 cup, finely chopped
Red onion - 1/4 cup, finely chopped
Tomato - 1 no., deseed and finely chopped
Mayonnaise - 1/4 cup or as required
White pepper powder / Black pepper powder - to taste
Salt - to taste


1) Wash the sweetcorn and steam it for 5-7 minutes.You can also place the sweet corns in a microwave safe bowl with water to cover the sweet corns and microwave it for 7-10 minutes or until it becomes soft and well cooked. The time might vary depending on the type & power output of microwave. Once cooked, transfer the sweet corns to the small mixing bowl.
2) Meanwhile, finely chop rest of the vegetables.
3) Mix all the ingredients in the mixing bowl.

How to make creamy Corn Salad Steps

4) Add salt, ground black pepper powder and Mayonnaise of your choice. Mix well.
5) Serve immediately.

Sweetcorn Mayo Salad


1) Add Mayonnaise just before serving. Otherwise the water content that gets released from the vegetables may change the taste of it and also loose the creamy texture.
2) Any choice of vegetable can be added to this salad.

Barnyard Millet Tomato Rice / Kuthiraivali Thakkali Sadam

Barnyard Millet Tomato Rice
Memories are rolling back to my childhood days as I am writing this recipe. The memory of the simple recipes what my grandma prepared those days using millets. I remember I last consumed kuthiraivali sadam (Barnyard millet rice) by her preparations. She would cook it in a traditional method – boiling the water, cooking the millet and draining the excess water once cooked using a big pot. That was the last time I had millet back at home before the millet trend started everywhere around me. There were no fancy rice recipes using millets at our home. We would prepare it how every South Indian prepares rice on daily basis these days and  consume it with any kind of gravy to accompany it.

Except the rice grains, we have been continuing the Cholam, Bajra and Ragi even now. These grains are still in frequent use back at home. My In laws and husband are not a fan of millet except what I have mentioned that we are using even now. So I cook in once in a while in small quantities for my craving. Millets are always good to eat when it is hot and freshly prepared. But I also pack it for my lunch when prepared this way. I just reheat it at my office and have with fried vadams and papadum.

Barnyard Millet Tomato Rice

Basic Information:

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2

Kuthiraivali Thakkali Sadam


Barnyard Millet / Kuthiraivali Rice - 1/2 cup
Oil - 1 tablespoon
Fennel seeds - 1/2 teaspoon
Star Anise - 1 no.
Bayleaves - no.
Cinnamon stick - 1 inch length piece
Cloves - 2 nos.,
Kalpasi - a small pinch
Curry leaves - 1 spring

Onion - 1 no, thinly sliced
Ginger garlic paste - 1 and 1/2 teaspoon
Tomato - 2 nos., medium size, ripe
Red chilli powder - 2 teaspoon or to taste
Coriander powder - 1 and 1/2 teaspoons
Turmeric powder - a big pinch
Salt - to taste
Water - 1 and 1/2 cups


1) Wash the barnyard millet well and soak it in water for 30 minutes. Water level just above 1 inch from the rice.

How to make Barnyard Millet Tomato Rice1

2) meanwhile, Thinly slice onion and freshly mince ginger garlic. Roughly slice tomato and grind it to a fine paste. Keep aside.

How to make Barnyard Millet Tomato Rice2

3) In a wide pan or pressure cooker, heat oil. throw the spices and let it splutter. Add curry leave.
4) Add onion and saute till it becomes soft and translucent. add ginger garlic paste and continue sauteing till it blends well with onion and the raw smell goes off. It takes few minutes.

How to make Barnyard Millet Tomato Rice3

5) Add ground tomato and cook till it becomes nice red in colour and thick.
6) Add red chilli powder, coriander powder, turmeric powder and salt. Mix well for 1 minute.
7) Add water and allow it to boil.

How to make Barnyard Millet Tomato Rice4

8) When it is boiling, drain the water from barnyard millet and add to the pan.

How to make Barnyard Millet Tomato Rice5

9) Mix well and make sure there is no lumps forming.
10) Cover and continue cooking almost 3/4th of the water content is absorbed.
11) Turn off the stove and cover it again using the lid.

How to make Barnyard Millet Tomato Rice6

12) After few minutes, you can see the remaining water content is absorbed well. Gently fluff it off and serve hot with Papadum.

Kuthiraivali Thakkali Sadam


1) Adjust red chilli powder according to its spiciness. I ground both whole dry red chilli and whole coriander seeds together and used in this rice.
2) Soak the rice for 30 minutes for softness and serve immediately once it is cooked. It tends to become dry very soon.


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