Mochai kottai known as Lilva in Hindi is a bean (legume) prevalently used in Tamil Nadu. We can see the fresh pods from the month of January through the summer season. The dried varieties are known as Mocha Kottai. The fresh ones are used for kuzhambu, mochai sambhar and mochai masals and the dried ones for making sundal varieties.
- Dry mochai beans- 2 cups
- Mustard seeds - 1 teaspoon
- Urad dal - 2 teaspoon
- Channa dal -2 teaspoon
- Coriander seeds - 2 teaspoon
- Dry Red chillies - 4
- Hing - a pinch
- Curry Leaves a few
- Grated coconut 1/4 cup
- Salt to taste
- Oil 2 teaspoon
- The mochai seeds should be soaked in clean water overnight ( 6 to 8 hours).
- Using a spoon of oil roast the coriander seeds,Channa dal, urad dal and red chillies.
- Grind them finely and keep aside.
- In 4 to 6 cups of water adding a teaspoon of salt, pressure cook the seeds for 20 minutes.
- Drain the water and keep aside.
- In a pan heat the oil , add the mustard seeds .
- Once the mustard splutters add the cooked mochai seeds, the ground powder, curry leaves and hing.
- Add the grated coconut and saute for a few minutes to spread the ground powder in a low flame.