My paternal grandmother makes butter beans (mochai) often. Sometimes, she would add dry fish to it. I love Butter Beans Dry Fish Curry so much. I make butter beans twice a month as it has a good source of fiber and iron.
Mostly, I would make Mochai Sundal as you can eat more when compared to Mochai Kara Kuzhambu. When we have some documentary films to watch, I would make sundal and we will eat it while watching the film. Usually, I will not add grated coconut. Only when I have guests at home or did not use coconut in my cooking for a week, I will add coconut. Gj prefers eating sundal without coconut. This Mochai Sundal tastes great with coconut.
Butter Beans (Pachai Mochai) – 1 cup
Red Chillies – 4 nos.
Asafoetida (Perungayam) – 1/4 teaspoon
Mustard Seeds (Kadugu) – 1 teaspoon
Oil – 2 tablespoon
Red Chillies – 2 nos.
Sesame Seeds – 2 tablespoon
Grated Coconut – 1/4 cup
Note. The ingredients shown will vary with the original quantity.
1. Soak the mochai (broad beans) in water for 10 to 12 hours or overnight. Pressure cook mochai using 3 cups of water and salt for 3 whistles. Wait for some time until the pressure releases and then open the cooker. The mochai should be cooked (i.e) when pressed, it should be soft yet firm.
2. Dry fry sesame seeds. Within a minute or so, sesame seeds will turn light brown. Keep it aside. Then dry fry red chillies separately in low flame. Then remove and keep it aside. Cool them down.
3. Heat 2 tablespoon of oil and add mustard seeds. When mustard seeds splutter, add red chillies and asafoetida. Now add mochai and stir well.
4. Meantime, grind sesame seeds and red chillies coarsely without adding water. Then add it to the mochai and stir well.
5. Then simmer the fire, and add the grated coconut. Give a quick stir and switch off the stove.
Now, Mochai Sundal is ready!
- You can also fry grated coconut, and grind it along with “To Fry” items.