Mochai Kuzhambu / Lima beans Kuzhambu is traditionally prepared in South India, that too it is very much popular in Salem. In most of the marriages, we can see this Kuzhambu being served for lunch. This is such an authentic dish, even it is served to God as offerings as the part of the Aadi festival in Tamilnadu.
Fresh mochai/lima beans are harvested (Thai month in Tamil) in the month of January. So many varieties of dishes are prepared using both fresh and dried one. I reside here in UAE and I don’t find this mochai here. So whenever I go to India for vacation, I don’t forget to pack this with me. Today we are going to see how to prepare the dried Mochai Kuzhambu. This pairs very well with brinjal(katharikai) and sweet pumpkin.
Instead of mochai, we can even add chickpeas, karamani/cow peas or black beans. Even in chickpeas and karamani, we get fresh beans and dry ones. Fresh ones can be directly added, whereas dried one must be soaked overnight before cooking. If you forget to soak, dry roast the mochai and soak it in hot water for at least 4-5 hours. I have already posted how to prepare Kondakadalai Kuzhambu / Chickpeas Kuzhambu. This does not need any side dish as it is heavy food. This can be had simply with papad or else can be had with a mild side dish like potato fry or broad beans fry.
Flavourful and delicious Mochia Kuzhambu / Mochai katharikai Kuzhambu is ready to relish.