Mochai, also known as field beans, is a much-loved legume in South Indian cooking. This delicious Mochai Kuzhambu pairs beautifully with both hot steamed rice and crispy dosa. In Bangalore, the fresh avarekkai season arrives between December and March, and households look forward to enjoying traditional dishes made with these beans.
Not only does mochai have a unique, earthy taste, but it is also packed with protein, dietary fibre, and essential nutrients, making it a wholesome addition to our meals.
There’s a popular tale about the origin of Bangalore’s name that connects deeply with these humble beans.
It is said that King Veeraballa once lost his way in a dense forest. Hungry and weary, he stumbled upon a small hut, where an old lady welcomed him warmly. She offered him nothing but a bowl of simple boiled beans—called “Benda Kalu” in Kannada. The king relished the meal so much that he was deeply touched by her hospitality. He named the place “Benda Kalu Ooru”, meaning the town of boiled beans. Over time, this name gradually transformed into the modern-day Bengaluru (Bangalore).
Mochai Kuzhambu is a tangy, spiced South Indian curry made with mochai beans simmered in a tamarind base. The beans soak up the tamarind and spice flavours, making every bite satisfying. The kuzhambu tastes even better the next day, as the beans absorb the flavours fully.
Ingredients:
- Mochai Kottai - 1 cup (boiled)
- Small onions - 1 cup
- Tomato - 1 no
- Tamarind - lemon sized
- Sambar powder - 3 tsps.
- Asafoetida - a pinch
- Mustard seeds - 1 tsp.
- Fenugreek seeds - ½ tsp.
- Red Chillies - 1
- Curry leaves - a handful
- Gingelley Oil - 2 tbsp.
- Salt - as needed
To roast and grind to fine paste:
- Fennel seeds - ½ tsp.
- Cumin seeds - 1 tsp.
- Pepper (Whole) - ½ tsp.
- Coriander seeds - 1 tbsp.
- Garlic - 2 pods
- Red Chillies - 3
Method:
- Heat oil in a pan, add mustard seeds.
- When it splutters, add curry leaves, red chilli, fenugreek seeds.
- Then add onions and garlic saute well.
- Add tomatoes mix well and cook till it softens.
- Add tamarind water, salt and boil for 4 mins.
- Now add the ground paste, asafoetida, sambar powder, 1 cup of water and boiled mochai kottai and let this boil for approx 10 mins or until the gravy thickens.
- Tasty Mochai kuzhambu is ready.
- Serve hot with cooked rice.
- It also pairs well with dosa or idly, making a wholesome meal.
- A side of vegetable poriyal or kootu balances the meal beautifully.
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