Mochai Kuzhambu / Lima beans Kuzhambu is traditionally prepared in South India, that too it is very much popular in Salem. In most of the marriages, we can see this Kuzhambu being served for lunch. This is such an authentic dish, even it is served to God as offerings as the part of the Aadi festival in Tamilnadu.
Fresh mochai/lima beans are harvested (Thai month in Tamil) in the month of January. So many varieties of dishes are prepared using both fresh and dried one. I reside here in UAE and I don’t find this mochai here. So whenever I go to India for vacation, I don’t forget to pack this with me. Today we are going to see how to prepare the dried Mochai Kuzhambu. This pairs very well with brinjal(katharikai) and sweet pumpkin.
Instead of mochai, we can even add chickpeas, karamani/cow peas or black beans. Even in chickpeas and karamani, we get fresh beans and dry ones. Fresh ones can be directly added, whereas dried one must be soaked overnight before cooking. If you forget to soak, dry roast the mochai and soak it in hot water for at least 4-5 hours. I have already posted how to prepare Kondakadalai Kuzhambu / Chickpeas Kuzhambu. This does not need any side dish as it is heavy food. This can be had simply with papad or else can be had with a mild side dish like potato fry or broad beans fry.
- 1/2 Cup Mochai/Lima beans
- 5 Brinjal
- 1 Onion
- 1 Tomato
- 1 Tamarind small lemon size
- 1/4 tsp Turmeric powder
- 1 tsp Chili powder
- 2 tsp Coriander powder
- 1 tbsp Coriander leaves finely chopped
- salt to taste
- 1/4 cup Coconut grated
- 1 tsp Roasted gram/Pottukadalai
- 1 pod garlic
- 2 tbsp oil
- 1 tsp Thalikkum Vadagam or Mustard seed
- 1 strand Curry leaves
- Soak mochai/lima beans overnight. Finely chop onion and tomato. Chop brinjal to 4 pieces, place it in water until used for cooking or else it will turn black. Add little hot water to tamarind, extract the juice and set aside. Grind coconut, roasted gram and garlic pod to a fine paste using little water and set aside.
- Wash mochai/lima beans thoroughly, place it in a cooker, add little salt and water till it immersed and pressure cook for 5-6 whistles in medium flame. Once pressure releases open the lid. If you press a mochai/lima beans it should easily get mashed. Turn on the stove to medium heat. Now add onion, tomato, and brinjal to the cooked mochai.
- Give it a quick mix. Then add turmeric powder, chili powder, and coriander powder. Also, add ground coconut and salt to taste.
- Then add tamarind water and pressure cook for another whistle. Once pressure releases open the lid. Add oil in a pan and let it heat, add vadagam, curry leaves let it crackle.
- Now add this temper to the contents in the cooker and mix it thoroughly. Garnish with coriander leaves. Mochai Kuzhambu is ready.
- Soak mochai overnight, if you forgot, dry roast mochai add hot water and soak for at least 4-5 hours.
- Use only little tamarind water as we are adding tomato to balance the taste.
- Usually, you can get vadagam in Indian stores, if you don't find one just add mustard seeds and a pinch of hing instead of vadagam while tempering.
- Using the same recipe you can make chickpea kuzhambu, karamani kuzhambu, karuppu beans kuzhambu.
- Along with brinjal, you can add even sweet pumpkin.
- If you are non-vegetarian, you can even add Nethili dry fish to this kuzhambu.
Flavourful and delicious Mochia Kuzhambu / Mochai katharikai Kuzhambu is ready to relish.
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