Hyacinth beans Paratha (Mochakkai Paratha Recipe)

This mochakkai paratha is never before seen or heard recipe this was my own imagination and creation. Mom and I enjoyed it. Many times i never record the best recipes i create this time i made sure to record whatever the outcome. We peel and hull the hyacinth beans for many recipes I've already posted a detail video how to hull and cook the hyacinth beans. For convenience we get hulled hyacinth beans from store these days to save time and it helps local women to earn extra income.

How to clean and hull hyacinth beans 

Recipe video on youtube english😀

Ingredients to prepare Hyacinth Beans Paratha:

For Filling:

200 Grams Hulled Hyacinth Beans Cooked

100 Grams Beaten Rice / Poha/ Paper Avalakki / Aval 

2 Medium Onion Finely Chopped 

5 Sprigs Coriander leaves Finely chopped 

5 Sprigs Curry Leaves Finely Chopped 

5 Green Chilies 

1 Tbsp Ginger and Garlic paste

1 Tbsp Curry Powder 

1 Tbsp Chaat Masala

3 Tbsp Oil

Salt as per taste

Oil or ghee as required to fry the paratha

Method:

Pre cook the hyacinth beans till tender.

Drain excess moisture allow to cool for 1 hour.

Add the cooked beans to a mixer and grind to form a semi coarse paste.

Peel and finely chop onions. Separate and wash the coriander and curry leaves and finely chop.

Heat a wok on medium flame.heat a wok with 3 tsp oil.

Add the onion followed by ginger and garlic paste fry till onion turns transparent.

Add curry powder and chaat masala and fry till raw flavor reduces.

Add the ground bean paste and fry for few minutes keep stirring occasionally.

Add the beaten rice or poha to a mixer and grind to form a smooth powder.

Add salt to the bean paste and stir once. place on low flame.

Gradually add the ground poha or beaten rice flour, coriander and curry leaves, stir well make sure all the ingredients are well mixed with the bean masala make sure the filling is tight and does not contain any moisture. 

Once cooked we can form shape with bean filling that point remove from flame allow to cool.

For the dough:

2 Cups Whole Wheat Flour

1/4 Tsp Salt

2 Tbsp Oil

Water as required 

Method:

In a mixing bowl add whole wheat flour and salt mix well.

Gradually add water and knead to form a smooth dough.

Add oil Knead for 5 minutes, cover and reserve.

Allow the dough to rest for 15 to 20 minutes.

Prepare Paratha:

Divide the dough into slightly larger than lemon size equal roundels. 

Divide the filling into lime size roundels.

Reserve flour for dusting the surface.

Take a dough roundel gently flatten and place the filling in the middle.

Gather all the edges and form a roundel.

Place the filled roundel on a chapathi stone. Dust the surface and roundel.

With gentle hands roll out the dough into even paratha.

Heat a tawa on medium flame.

Transfer the paratha to tawa and fry for two minutes.

Flip the paratha and fry for another two minutes. Spread one tsp oil on the paratha and fry till golden for minute...remove from flame and serve hot with pickle...Enjoy!

Hyacinth Beans Fritters / Mochai Vadai Recipe

When in season we never miss a chance to prepare dishes using hyacinth beans or as locals refer it as avarekalu / mochakkai. One must visit vvpuram Bengaluru's own food street to taste this fritter sold during avarebele mela. These crispy fritters are so addictive and packed with flavors from masala and beans.

Mochai Vadai, Hyacinth Beans Vada Recipe Video in English 😉

How to hull Hyacinth beans for the recipe video in detail 😉

Hulled hyacinth beans vadai Ingredients:

200 Grams Hyacinth Beans (Peeled and Hulled)

100 Grams Split Chick Peas

150 Grams Finely Chopped Onions

10 Green Chilies

10 Cloves Garlic

1 1/2 Inch Ginger

8 Sprigs Mint (Finely Chopped)

8 Sprigs Coriander (Finely Chopped)

5 Sprigs Curry Leaves (Finely Chopped)

1 Star Anise

5 Cloves 

Two...1 Inch Sticks Cinnamon 

1/2 Tbsp Fennel Seeds

Salt as per taste

Oil for frying....

Prep:

1. Peel, hull and reserve the hyacinth beans.

2. Wash the split chickpeas (kadalai paruppu) twice or thrice and soak in water for 30 minutes until the split chickpeas doubles in size.

3. Once the chickpeas doubles wash and drain the excess water using a sieve. To achive crispy fritters always prepare the batter with very less water and do not soak the chickpeas for longer period of time.

Method:

1. In a mixer add cleaned ginger pieces, garlic, chilies, fennel seeds, star anise, cinnamon, cloves and cardamom, grind to form a smooth masala paste. Make sure not to use water.

2. To the masala paste, add small batches of hyacinth beans pulse and grind to form a coarse paste. Transfer the ground batter to a mixing bowl.

3. Follow the step and grind the hyacinthbeans without water and reserve in a bowl. To the same mixer grinder add the soaked and drained chickpeas and grind to form a tight batter, do not add water, if needed add only few tbsp water and grind to form a coarse paste.

4. To the batter add finely chopped onion, coriander, mint and curry leaves, knead and combine the batter until all ingredients are well incorporated and reserve.

5. Divide and reserve the batter in a mixing bowl required for frying. Add salt to the batter and mix well. Heat oil for frying in a wok on low flame.

6. Once the oil reaches temperature place on lowest flame setting. Take slightly larger than lime size roundel, wet your hands and palms flatten the batter in your palm and gently drop the created vadas in hot oil and fry on low flame.

7. Make sure not to place the flame on high flame setting fry the vadas on low flame for 2 minutes on each side. In 5 to 10 minutes the vadas should turn light golden in color, using a slotted spoon drain from excess oil, reserve on a tissue paper before serving...Serve hot with mint chutney...Enjoy!

Sesame Chicken Sticks Recipe

Sesame Chicken Sticks is a fusion recipe. These chicken sticks can be enjoyed as a snack or paired with noodles or fried rice. Sesame seeds have a mild, sweet, and nutty flavor and a satisfying crunch when eaten along with chicken. 

Sesame Chicken Recipe Video on Youtube

Ingredients Sesame Chicken Sticks:
250 Grams Boneless Chicken Breast
1 Tbsp Soya Sauce
1 Tbsp Chilly Flakes
1 Tbsp Curry Powder
1 Tsp Chilly Powder
1 Tsp Ginger and Garlic Paste
1 Tbsp All Purpose Flour (Maida)
1 Tsp Corn Flour
1/2 Tsp Rice Flour
2 Tbsp Sesame Seeds
Oil for Frying
Salt as per taste...

Prep:

Wash the chicken breast twice, allow excess moisture to drain in a colander and pat it dry.

Place the chicken breast on the cutting board, using a sharp knife chop the chicken into fingers.

Add the chicken to a mixing bowl.

Add soya sauce, chilly powder, curry powder, chilly flakes, few drops red food color and salt to the chicken.

Mix the chicken in the masala till well combined allow to marinate for 1 hour. Cover the chicken and place it in the fridge until use.

After a hour remove the chicken from fridge, add ginger and garlic paste, 2 tbsp egg white, corn flour, maida, rice flour, chilly powder, salt and sesame seeds. 

Combine all the ingredients in the chicken till well incorporated allow to marinate for 10 more minutes.

Method:

Heat oil for frying in a wok on medium flame.

Using bamboo skewers, thread the chicken in the skewers.

Apply the marination on the chicken.

Gently drop the chicken skewers one at a time in hot oil and fry for 2 minutes on each side.

Place on high flame and keep flipping the chicken until golden and fry it for 6 minutes until golden and crispy.

Drain excess oil from chicken and place it on plate lined with tissue.

Allow excess oil to drain and serve...sesame chicken hot with some chilly sauce...Enjoy!

Hyacinth Beans/ Mochakkai Mutton Keema Upma Recipe

Hyacinth beans with mutton is a classic combo. A traditional Bengaluru Tamil style Sunday brunch. Bengaluru Tamil community is known to wow their guests with variety of meat dishes. This is recipe is one among them.

Recipe Video on My Youtube Channel Please Subscribe for more videos 😊

Ingredients:

300 Grams Mince Mutton (Kheema)

150 Grams Mutton Bones (Optional)

300 Grams Bansi Rawa (Durum Wheat)

1 Cup Finely Chopped Onion

4 Green Chilies Slit

1/4 Cup Hulled Cooked Hyacinth Beans (Mochakkai)

2 1/2 Tbsp Ginger and Garlic Paste

5 Sprigs Mint and Coriander Finely Chopped

1/4 Tsp Fennel Seeds

1 Inch Stick Cinnamon 2 pieces 

1 Bayleaf

4 Cardamom Pods

4 Cloves

1 Star anise

1 Dried Caper (Marathi Mogu)

1/2 Tbsp Chilly Powder

1 1/2 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

1/2 Lime

Salt as per taste

Ghee and Oil as required

Prep:

In a pressure cooker add 2 tsp oil, add meat followed by ginger and garlic paste, chilly powder, coriander powder and turmeric powder fry all the ingredients until the raw flavor reduces and the meat is fried.

Add 2 cups water stir well add salt. Place a cover and whistle cook for 3 whistles on high flame until the meat is tender. 

Remove from flame, once the pressure reduces open the lid separate the bones in a bowl and reserve the cooked meat.

Boil the hyacinth beans with salt and enough water. Drain the cooked hyacinth beans and reserve. 

Heat a wok on low to medium flame. Add the measured semolina and constantly stir to dry roast it evenly. Once the semolina has dry roasted it will release a good aroma, reserve on a plate.

Method: 

Heat a wok on medium flame with 2 tbsp oil and 1 tbsp ghee. Once the ghee and oil has heated add the whole spices, fennel, cinnamon, cardamom, bayleaf, star anise, dried caper (moggu) fry the spices until it starts to sputter.

Add 1 tbsp ginger and garlic paste, finely chopped onion, slit green chilies, finely chopped mint and coriander fry till the onion turns transparent.

Add the cooked meat and fry for a minute. Followed by cooked hyacinth beans fry for 2 minutes.

Measure and add water for every one cup semolina add 2 cups water. Meat already contains 1 1/2 cups water. We have measured and added 3 cups water along with salt as per taste and allowed the meat to boil in the masala.

Once the broth starts to boil add the dry roasted semolina stir well cover and cook on medium flame.

Semolina will absorb most of the moisture stir well cover and allow to semolina to bloom. Once the semolina has cooked garnish with lime juice, finely chopped mint and coriander and serve hot with raita...Enjoy! 

Breakfast Series: Hyacinth Beans/ Avarekalu / Mochakkai Masala Cheese Toast

Hyacinth beans / cowpeas / avarekalu / mochakka / vaal / lima beans...has a very special stance in Bengaluru, why? There are many coined stories around bengaluru associated with the beans. Here's a famous story, we've heard as kids how the name bengaluru existed. 

Story: “Bentha-kaal-uru,” in Kannada language literally translates as “town of  boiled beans.” Legend has it that Veera Ballala II, a famed king of the Hoysala dynasty, went astray during one of his hunting expeditions and stumbled upon a run-down dwelling with an old woman in it. Much to his delight, the woman served him some customary boiled beans. Contented by the offering and the hospitality he received, the Hoysala king named the place “Benda-kaal-uru,” which caught on over time, finally leading up to the name Bengaluru or Bangalore.

According to Hindu customs here in south Hyacinth beans is widely used during festivals many traditional families follow this ritual of  preparing the beans as offering to god. 

From September to march we have a steady supply of fresh hyacinth beans which we process and use it in stir fries and in place of dhal. Many families would also dry the beans and store it in airtight container until use.

Bengaluru  residents enjoy these beans to the fullest and for the past eight years a local condiment store located at VV Puram /food street of Bangalore hosts the largest varieties of Avarekalu dishes at a 10 day dedicated food festival for avarekalu. One can find chinese to baked goodies and even ice creams consisting of hyacinth beans, the protein rich festival is a must visit if your in the city between last week of December till first week January. 

I've always enjoyed the combo of baked beans and bread my thought was to incorporate these beans instead of baked beans inside a toast. We enjoyed the flavors and taste of the beans and sandwich it was a perfect match. Here is a Toast recipe to this city of Boiled Beans aka Bentha-Kalu-Ooru aka Bangalore aka Bengaluru. 

Recipe Video...😀

Ingredients:
200 Grams Hulled Avarekalu / Mochakka / Cow Peas
1/2 Cup Finely Chopped Onions
5 Sprigs Curry Leaves Finely Chopped
3 Green Chilies Finely Chopped
1/2 Inch Ginger Grated
1 Tsp Cumin
1/2 Tsp Chilly Powder
1/2 Tsp Black Pepper Powder
1/4 Tsp Asafoetida
1 Tbsp Noodles Masala Or Garam Masala
Cheese Spread or Mayo as required
Cheese Singles as required
2 Tsp Ghee
Oil as required
1 1/2 Tsp Salt...  

Ketchup and Mayo to serve...

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Basics of Indian Cooking: Shell and Hull Hyacinth / Lima / Broad Beans 🌻 🌻 🌻 swipe🍃 🌻 🌻 🌻 Across India, hyacinth beans are used in many recipes shelled, hulled, dried, coarse ground, In local dialect Kannada hyacinth beans are referred as (avarekalu). In Tamil Mocha Kottai which is added to upma (avrekaalu uppittu) Rice / Akki rotti, Stir fried with Potatoes. The outer membrane of the seeds are soaked and hulled after shelling, the inner soft beans is used for a variety of dishes. This form is called hitakubele / Pidukku, which means "Hulled hyacinth bean. Many places across Tamil nadu, karnataka and Andhra these beans are hulled and used in meat curries, vegetarian curries, spinach curries and rotis, which enhances the flavor and taste of the dish. Blog Link: https://vidyascooking.blogspot.com/2019/03/basics-of-indian-cooking-shell-and-hull.html 🐝 🐝 🐝 Follow me on Social Media: https://www.zomato.com/vidyalakshmi https://twitter.com/vidyascooking https://www.facebook.com/vidyascooking/ 🌸 🌸 🌸 Detail Video on YouTube English Channel: https://youtu.be/EtKdeZHVGlE 🌷 🌷 🌷 Subscribe to me on Youtube Tamil: https://www.youtube.com/user/Tamilvidu009 🌾 🌾 🌾 Like + Comment + Follow for more videos/blogs posted regularly. Thank you so much for supporting me on Social Media. 🙏 🌿 🌿 🌿 #Vidyascooking #Vidyastravel #Reviews #Recipes #Foodtasting #avarekalu #mochakottai #hyacinth #Nammabengaluru #bengaluru

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How to Hull Hyacinth beans detail blog with Video

Let's Prepare the Filling:
Heat a wok with 2 tsp ghee on medium flame.

Add all the dry spices and fry on low flame setting for few seconds.

Add finely chopped onions, curry leaves, grated ginger and chilies and fry for a minute.

Add the hyacinth beans and 1 1/2 cup water stir well and add salt stir cover and cook on medium flame until mushy.

Once the beans has cook and if there is moisture place on high flame allow the moisture to evaporate.

Remove the cooked beans from flame.

Let's Toast:

Spread the cheese spread on both the slices of bread.

Spread the hyacinth beans masala in a even layer, place a cheese single and other slice of bread.

Prepare a bunch of these sandwiches and reserve before toasting.

Heat a tawa on low flame spread 2 tsp oil and place the prepped sandwich one at a time and fry till golden brown on both sides we can apply extra oil to fry the sandwiches.

Once the sandwiches have fried slice in half and serve with ketchup or mint chutney or mayo...Enjoy 😊 

Tip: We can hull the hyacinth beans and cook it with just salt and freeze it until use.

Hyacinth beans can be used instead of dhal in many recipes.

Hyacinth beans can be used in soups as thickener 

We can avoid cheese spread and cheese in this recipe and use mint chutney instead.

Ragi bread, Multi millet bread and even Methi bread taste excellent in this recipe.

Since the beans masala is not soggy the bread remains crispy we can pack for school, office or picnic lunch. 

The bean masala itself stores well. Place it in a airtight box refrigerated until use...

This recipe serves 2 to 3 adults. Vegans can avoid all milk products and use soya based vegan products.

Mochai / Avarekalu / Cow Peas Recipes Posted on this Blog and Videos

How to Hull Hyacinth Beans

Spinach Hyacinth Mango Curry

Hyacinth Beans Dosa

Sunday Brunch Recipes: Hyacinth Beans Uthappam with Tomato Gravy Recipe

South Indian style sunday brunches are mostly vegetarian and vegan dishes it's truly satisfying and very filling. Hulled hyacinth beans on uthappam style dosa is a famous street food style dish. Normally the beans are ground to prepare many dishes but here the beans adds to the flavor and taste when its topped with loads of onions on dosa.

Subscribe to me on Youtube English and Tamil Channels for regular updates 😉

Normally this avarekalu dosa is served with coconut chutney and a tomato gravy without onions and garlic. The spicy gravy can be stored upto a weeks time refrigerated. This type of gravy is famous in Bangalore and other parts of SouthIndia.

Ingredients for Tomato Gravy:
2 Large Ripe Tomatoes 
1 Tsp Tamarind 
1/2 Inch Ginger
1/4 Cup Fresh Coconut
1/4 + 1/4 Tsp Cumin 
1/4 + 1/4 Tsp Peppercorns
1/2 Tbsp Coriander Powder
1 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder 
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida
2 Sprigs Curry Leaves
3 Tbsp Oil
Salt as per taste...

Method:
Boil the tamarind and tomato in two cups water till tomato has completely softened.

Grind coconut, 1/4 tsp cumin, 1/4 tsp peppercorns and 1/2 inch ginger to form a coarse paste.

Once the tomato has cooked, strain and reserve the broth and add the pulp to the coconut grind to form a smooth paste.

Transfer the ground masala to a bowl add the broth followed by chilly powder, turmeric powder and coriander powder, dilute the gravy and reserve.

Heat a wok to boil the gravy. Add 3 tbsp oil, add mustard seeds, 1/4 tsp cumin, 1/4 tsp peppercorns and asafoetida allow to splutter.

Add curry leaves and the gravy bring to rapid boil. Adjust salt as per taste.

Gravy should reduced and oil should surface remove from flame and serve it for idly, dosa, or even bread toast and enjoy...😉

We can use a left over dosa batter or even ready to use dosa batter from store for this recipe. Since everything is conveniently available I have to suggest options for readers. 

We always have a large batch of dosa batter ready to prepare at home, when it is all home made the taste is excellent. Normally my mom would stretch the leftover dosa batter by adding maida(all purpose flour) or sooji (semolina) for uthappam we can follow that method or just use dosa batter. 

Recipe video how to prepare Idli and Dosa Batter.

Recipe Video How We Prepare Uthappam.

Ingredients for Hidukkida Avarekalu Dosa:
1 1/2 Cups Hulled and Cooked Hyacinth Beans
5 Large Onions Finely Chopped
1 Kilo Idly or Dosa Batter
1 Tbsp Cumin
1/2 Tsp Asafoetida
2 Carrots Grated
1 Bunch Dill Leaves Finely Chopped
1/2 Bunch Coriander Leaves Finely Chopped
10 Chilies Finely Chopped
5 Sprigs Curry Leaves Finely Chopped
Oil as required 
Butter and Ghee Optional

How to Hull Hyacinth Beans Video

Method: 
Clean, wash and finely chop all the ingredients from chillies to dill leaves. Peel and grate the carrots and reserve.

Heat a wok on medium flame add 3 tbsp oil. Add cumin and asafoetida allow to splutter. Add 1 large onion and finely chopped curry leaves, fry for 30 seconds. 

Add dill leaves, half the amount of finely chopped chilies and fry till onion turns transparent the dill leaves should cook till well done. Remove the onion masala from flame.

Add half the amount of onion masala to the dosa batter and reserve the other half for topping. Mix the masala in the batter till well incorporated. Check for salt add if needed.

Make sure there is no moisture in the cooked hulled beans strain and add to the other half of onion masala. Add the other half of chilies, coriander, grated carrots, and salt as per taste mix the topping and reserve.

Heat a tawa on high flame season the tawa with half onion few drops of oil and water to create fragrant dosas.

Start to ladle two full scoops of dosa batter on the tawa. Take handful of  prepared topping gently spread and create uthappam.

Add two to three tsp full of ghee, butter or oil and fry the dosa to both sides on medium flame. Serve hot with tomato gravy and coconut chutney Enjoy😉

Coconut Chutney Recipe is already posted on my Masala dosa video. 

Basics of Indian Cooking: Shell and Hull Hyacinth / Lima / Broad Beans (Hitikida Avarekaalu / Mocha Kottai Piddukku Paruppu)

Across India, hyacinth beans are used in many recipes shelled, hulled, dried, coarse ground, In local dialect Kannada hyacinth beans are referred as (avarekalu) ಅವರೆಕಾಳು. In Tamil Mocha Kottai which is added to upma (avrekaalu uppittu) Rice / Akki rotti, Stir fried with Potatoes. 

The outer membrane of the seeds are soaked and hulled after shelling, the inner soft beans is used for a variety of dishes. This form is called hitakubele / Piddukku, which means "Hulled hyacinth bean.

Many places across Tamil nadu, karnataka and Andhra these beans are hulled and used in meat curries, vegetarian curries, spinach curries and rotis, which enhances the flavor and taste of the dish. 

We can find Hyacinth beans through out the year in Bangalore which is sold already hulled, bit pricey but people consume regularly. Best season to by is from September to April. 

 First Step Shell the beans and reserve in a bowl...

Shelled beans can be stored without moisture in the fridge for upto 2 weeks...

Shelled beans without hulling can also be washed dried in sun for 2 to 3 weeks until dried, which can be stored upto 2 years in a airtight container...

To hull the beans easily add water to the beans and soak for upto 5 hours. 

Before hulling water the beans twice and add lukewarm water to hull the beans easily...

Hulled beans can be boiled and preserved in airtight container in the freezer for upto 1 year until use. Hulled beans is replaces in place of dhal and cooked with spinach which is incredibly aromatic and tasty.

 

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Tips:
Normally these beans have worms to eliminate worms spread the beans in sun for 15 to 20 minutes and then start shelling.

Do not buy extremely flat and green shell beans the quantity will be less and the beans will be flat which is not easy to hull and cannot be dried.

Many time people dry the beans with shells and clean it later to achive evenly dried beans. The shell protects the beans from getting to dark or spots while drying.