Mochai Sundal Recipe - Butter Beans Sundal
Mochai Sundal recipe using dried Mochai Kottai that is served as prasad for Navratri.
Prep Time8 hrs
Cook Time25 mins
Total Time8 hrs 25 mins
Servings: 4 servings
- Mochai - 1 cup dried
- Onion - 1 large
- Green chilies - 3
- Dried red chilies - 3
- Mustard seeds - 1 tsp
- Urad dal - 2 tsp
- Asafoetida - 1/8 tsp
- Curry leaves - 1 sprig
- Turmeric powder - 1/2 tsp
- Red chili powder - 1/4 tsp
- Thin Tamarind extract - 2 to 3 tbsp
- Fresh grated coconut - 1/4 cup
- Salt - to taste
- Oil - 1 tbsp
Soak mochai in plenty of water over night or for 8 hours. Discard the soaked water, rinse well.
Chop the onion finely. Slit and cut the green chilies into 2 or 3.
How to cook Mochai:
Place the rinsed mochai in a pressure cooker. Add turmeric powder, 2 pinch salt, enough water, that it 1 inch above the mochai and pressure cook for 5 to 6 whistles.
Once the pressure is released, drain into a colander. Use the excess water in sambar or rasam without discarding it. Keep mochai aside.
How to make Mochai Sundal Recipe:
Heat a pan with oil. Add mustard seeds and let it splutter.
Add urad dal, asafoetida, broken dry red chilies and cook for few seconds till the dal becomes golden brown.
Add onions, green chilies, curry leaves and saute till the onions become translucent.
Add tamarind extract, red chili powder, salt and mix well. Cook for 1 minute over low flame.
Add cooked mochai (butter beans), grated coconut, mix well and cook for 1 more minute.
Switch off stove and close the pan tightly with a lid and let it rest for 5 to 7 mins for the mochai to absorb all the flavors.
Mochai sundal is ready. Serve hot or warm.
This stays well for 3 to 4 days when kept refrigerated.