Hyacinth Beans Peas Dry Curry

Recipe by
Total Time:
40 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 1/2 cup - Mochai
  • 1/2 cup - Peas
  • 1tbsp - Oil
  • 1tsp - Mustard seeds
  • 1 - Onion, medium-sized
  • 1tbsp - Coriander leaves
  • 2 to 3 flakes - crushed Garlic
  • 1 - Green Chillies
  • 2 tsp - Sambar powder
  • 1 tsp - Chilli powder
  • 1/2 tsp - Sombu podi (Aniseed powder)

How to Make Hyacinth Beans Peas Dry Curry

  • Pressure cook mochai and peas with enough water.
  • They should only be half cooked not mushy.
  • The number of whistles for pressure cooking depends on the variety of beans and peas - either frozen or fresh.
  • Heat oil in a kadai, add mustard seeds, allow it to splutter.
  • Now add onions, green chillies and crushed garlic.
  • Fry till onions are light browned.
  • Add boiled peas and mochai to it and mix well.
  • Now add sambar, aniseed, chilli powder and mix well. Add salt to taste.
  • Sprinkle water and cook with lid closed for 5 minutes.
  • By now the masalas would have coated well with the vegetables.
  • Turn over and stir once.
  • Allow it to get roasted a little for 2-3 minutes.
  • Switch off and garnish with coriander leaves.
  • Recipe courtesy: Sharmi's Passions