butter beans sundal recipe
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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
Course: Snacks
Cuisine: Indian
Servings: 4 servings
Author: Radhika

Ingredients

  • 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

Instructions

Preparation:

  • 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.