Pachai Mochai is homestyle gravy most common in our home town Ambur . Pachai means ‘green’ and mochai means is a kind of seasonal bean , available in plenty in winter months of Tamil Nadu , India. Mochai gravy can be made in different interesting recipes , A Vegan can skip mutton completely can follow the same recipe for a mochai methi gravy .
I have shared pachai mochai gravy in a step by step method with a details pictures below
In a pressure cooker heat the oil add onions saute until the onions changes transparent . Add ginger garlic paste saute till the raw aroma goes away
Wash and clean the mutton add them to the onions saute for few minutes
Add Red chili powder, Turmeric Powder , Coriander Powder and salt , stir well
In a blender add tomatoes and coconut grind them to a fine puree
Add the tomato puree to the mutton saute for a white till the tomato cooks well and oil leaves side of the pan
Add Required water to cook the mutton cover the lid and pressure cook for 4-5 ,whistle . Wash mochai place them in a colander . keep aside
As pressure released open the lid add mochai and dry fenugreek leaves .
Cover the lid and cook for 2 whistle . As pressure drops open the lid check the consistency of the gravy . The gravy must be slightly thick consistency . Serve hot with warm steam rice and ghee .
INGREDIENTS :
- 1 cup mochai
- 250 grams mutton pieces
- 1 onion
- 1 tsp ginger garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 2 Tomatoes
- 2 tsp coconut
- 1 tsp dry fenugreek leaves/ 1 bunch fresh fenugreek leaves
- Salt as needed
- 2 tsp oil
Saffron Almond mutton gravy /zafrani badam korma
INSTRUCTION :
- In a pressure cooker heat the oil add onions saute until the onions changes transparent . Add ginger garlic paste saute till the raw aroma goes away
- Wash and clean the mutton add them to the onions saute for few minutes
- Add Red chili powder, Turmeric Powder , Coriander Powder and salt. stir well
- In a blender add tomatoes and coconut grind them to a fine puree
- Add approximately 1 cup water to cook the mutton cover the lid and pressure cook for 4-5 ,whistle . Wash mochai place them in a colander . keep aside
- As pressure released open the lid add mochai and dry fenugreek leaves . Cover the lid and cook for 2 whistle . As pressure drops open the lid check the consistency of the gravy . The gravy must be slightly thick consistency . Serve hot with warm steam rice and ghee .
