Mochai kootu, is a very easy and simple dish to make. It is also known as Lima beans or Field beans in English. Mochai is one of the iron and calcium rich beans (check out the health benefits below). In this recipe I have used fresh beans. Since this is a seasonal vegetable, it is available during winter season (from December). If you don’t find fresh ones in the market you can use dried beans as well, however taste differs. Fresh ones are little smaller and greenish while dried beans will be little bigger and yellow in color. This is also called as Butter beans as it has buttery texture. We can make many recipes using this beans variety like Sundal, Puli kuzhambu, Mochai Kootu etc.,
Recipe Overview: Field beans (Mochai) are first seasoned with flavored spices then cooked in the coconut masala and finally topped with a spoon of gingerly oil.
Mochai Kootu - Field Beans Curry
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Ingredients Needed:
- Mochai (Field Beans) – 250g
- Shallots - 4 to 5 nos
- Oil – as needed
- Salt - as needed
- Kuzhambu Masala Powder - 1 1/2 tsp
- For Masala
- Coconut - 3 piece
- Fennel Seeds - 1 tsp
- Cumin Seeds - 1/2 tsp
- Poppy Seeds - 1/4 tsp
- Garlic Pods - 4
- Shallots - 3 nos
- For Seasoning
- Cinnamon - few
- Stone Flower (Kalpasi) - few
- Fennel Seeds - 1 tsp
Preparation:
- First remove the beans from their pods. [Note: If you are using dried beans then soak it overnight and pressure cook for 3 whistles.]
- In the mixer add coconut, fennel seeds, cumin seeds, poppy seeds and shallots and grind it into smooth paste.
Method:
- In a kadai add oil, once oil gets heated up add all the ingredients mentioned in the For seasoning section". Then add chopped shallots and curry leaves and saute till shallots are transparent.
- Now add mochai (field beans), homemade kuzhambu masala powder and prepared masala paste. Mix them well.
- Add 200 ml of water and close it with lid and allow it to cook for 10 mins in medium flame. [Note: Do not add salt before beans is 3/4th cooked]
- After adding salt, close it with lid for another 5 minutes, then add 1/2 tsp of gingerly oil, cook for 1 minute and remove from heat.
| Author : Mano Priya Vijay |
Ingredients Needed
|
|---|
Mochai (Field Beans) – 250g
|
Shallots - 4 to 5 nos
|
Oil – as needed
|
Salt - as needed
|
Kuzhambu Masala Powder - 1 1/2 tsp
|
For Masala
|
Coconut - 3 piece
|
Fennel Seeds - 1 tsp
|
Cumin Seeds - 1/2 tsp
|
Poppy Seeds - 1/4 tsp
|
Garlic Pods - 4
|
Shallots - 3 nos
|
For Seasoning
|
Cinnamon - few
|
Stone Flower (Kalpasi) - few
|
Fennel Seeds - 1 tsp
|
Preparation:
- First remove the beans from their pods. [Note: If you are using dried beans then soak it overnight and pressure cook for 3 whistles.]
- In the mixer add coconut, fennel seeds, cumin seeds, poppy seeds and shallots and grind it into smooth paste.
In a kadai add oil, once oil gets heated up add all the ingredients mentioned in the For seasoning section". Then add chopped shallots and curry leaves and saute till shallots are transparent.
Homemade Kuzhambu Masala Powder
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Field Beans – also known as Field beans or Lima beans in English, Mochai in Tamil, Anumulu in Telugu, Avrekai in Kannada, Amarapayar in Malayalam, Vaal in Hindi. It belongs to beans variety. It has high amount of proteins and it has many medicinal values as well. Since it produces gastric problems it is better to include either garlic or ginger or asafetida (perungaayam) in the dish. It is rich in calcium and iron, hence it highly recommended for pregnant women. It helps to control blood sugar, helps in digestion as it contains potassium, act as antioxidant which helps our skin glow.
Ingredient 2:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 3:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 4:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 5:
Coconut – also known as Thengai in Tamil, Kobbari Kaaya in Telugu, Thenginakai in Kannada, Thenga in Malayalam, Nariyal in Hindi. Coconut which can be used in different forms starting from tender coconut water, coconut water, coconut oil, coconut milk and many more. Tender coconut which has lots of benefits which we can look after it separately. Fresh coconut water is sweat in taste and are tremendously beneficial to health. Coconuts are one of the main ingredients in Indian cuisines which are widely used in preparing chutneys. Cocnuts are anti-viral, anti-bacterial, boosts immune systems, rich in fiber, controls diabetics by improving insulin secretion, improves good cholesterol, has good source of vitamins (C, E, B1, B5 etc.,) and minerals (iron, calcicum etc.,) to maintain a healthy skin and healthy hair.
Ingredient 6:
Fennel Seeds – also known as Perunjeeragam in Tamil, Sompu in Telugu & Kannada, Perumjeerakam in Malayalam, Saunf in Hindi. Fennel seeds, apart from using in our recipes, we Indians used to have few fennel seeds at the end of every meal which improves digestion, relieves heartburn and gas, helps in bloating, constipation. It also relieves menstrual cramps and are high in iron. Tip 1: fennel tea can relieve hiccups immediately. Tip 2: In case of frequent acidity, soak 1 tsp of fennel seeds and 5 to 6 raisins in water overnight, drink this water in empty stomach in early morning.
Ingredient 7:
Cumin Seeds – also known as Jeerakam in Tamil and Malayalam, Jeelakara in Telugu, Jeerige in Kannada, Jeera in Hindi. My Ayurveda doctor advise me to drink a glass of Jeera water on an empty stomach early in the morning which is a natural remedy for various health problems. It is a very good source of Iron thus helps to treat anaemia and boosts immunity. Drinking a glass of jeera water during menstrual cycle helps in reducing the stomach pain. During my pregnancy, doctor advised to take jeera water daily which improves digestion.
Ingredient 8:
Poppy Seeds – also known as Kasakassa in Tamil, Gasagasalu Telugu, Kaskas in Malayalam, Kasa Kase in Kannada, Khuskhus in Hindi. In Indian cuisines, poppy seeds are used in several dishes either as whole or grounded. Though poppy seeds are small in size, amazingly it have numerous health benefits. Even Poppy seeds oil are also available in market. The most important health benefits is they are helpful in prevention of heart disease and strokes (it has omega-6 fatty acid which is good for heart). Also helpful in strengthening bones since it contain lots of iron and calcium. Tip: 1. It works great as a moisturizer for the skin. 2. Mix poppy seeds with curd which works as natural face scrubber. 3. Nourishes split and dry hair. 4. Best for thin and rough hair.
Ingredient 9:
Garlic – also known as Vellai Poondu in Tamil, Vellulli in Telugu, Veluthulli in Malayalam, Bellulli in Kannada, Lasun in Hindi. As we all know garlic has many medicinal value, list goes very long. Helps in lowering Cholesterol levels, boosts immunity and digestive systems, helps to treat cough and cold, helps to lower blood pressure, gives relief from intestinal problems, boosts immunity, good source of vitamin C and B6, antioxidant, cancer fighter, natural antibiotic and the list goes on…..
Ingredient 10:
Cinnamon – also known as Lavangapattai in Tamil, Lavangapatta in Telugu, Lavanga Chakke in Kannada, Karuvapatta in Malayalam, Dalchini in Hindi. Cinnamon, a highly aromatic and delicious spices have most powerful medicinal properties. When mixed with honey it can cure diseases like Arthritis, Indigestion, Cholesterol, Heart Disease and even cancer. It has large amount of antioxidants which prevents oxidative damage, smelling cinnamon will help to improve memory and attention, very good remedy for headache and migraines, reduces blood sugar levels (anti-diabetic effect) and many more.
Ingredient 11:
Stone Flower – also known as Kalpasi in Tamil, Kallupachi in Telugu, kalluhuvu in Kannada, kalppuvu in Malayalam, Dagad Phool in Hindi. Stone flower an aromatic spices used mostly in Non-veg preparations and chettinad preparations, also essential items in biriyani preparations. It helps to improve digestion, anti-inflammatory, helps to maintain body temperature, helps to treat/prevent urinary infection problems.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Field Beans – also known as Field beans or Lima beans in English, Mochai in Tamil, Anumulu in Telugu, Avrekai in Kannada, Amarapayar in Malayalam, Vaal in Hindi. It belongs to beans variety. It has high amount of proteins and it has many medicinal values as well. Since it produces gastric problems it is better to include either garlic or ginger or asafetida (perungaayam) in the dish. It is rich in calcium and iron, hence it highly recommended for pregnant women. It helps to control blood sugar, helps in digestion as it contains potassium, act as antioxidant which helps our skin glow.
Ingredient 2:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 3:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 4:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 5:
Coconut – also known as Thengai in Tamil, Kobbari Kaaya in Telugu, Thenginakai in Kannada, Thenga in Malayalam, Nariyal in Hindi. Coconut which can be used in different forms starting from tender coconut water, coconut water, coconut oil, coconut milk and many more. Tender coconut which has lots of benefits which we can look after it separately. Fresh coconut water is sweat in taste and are tremendously beneficial to health. Coconuts are one of the main ingredients in Indian cuisines which are widely used in preparing chutneys. Cocnuts are anti-viral, anti-bacterial, boosts immune systems, rich in fiber, controls diabetics by improving insulin secretion, improves good cholesterol, has good source of vitamins (C, E, B1, B5 etc.,) and minerals (iron, calcicum etc.,) to maintain a healthy skin and healthy hair.
Ingredient 6:
Fennel Seeds – also known as Perunjeeragam in Tamil, Sompu in Telugu & Kannada, Perumjeerakam in Malayalam, Saunf in Hindi. Fennel seeds, apart from using in our recipes, we Indians used to have few fennel seeds at the end of every meal which improves digestion, relieves heartburn and gas, helps in bloating, constipation. It also relieves menstrual cramps and are high in iron. Tip 1: fennel tea can relieve hiccups immediately. Tip 2: In case of frequent acidity, soak 1 tsp of fennel seeds and 5 to 6 raisins in water overnight, drink this water in empty stomach in early morning.
Ingredient 7:
Cumin Seeds – also known as Jeerakam in Tamil and Malayalam, Jeelakara in Telugu, Jeerige in Kannada, Jeera in Hindi. My Ayurveda doctor advise me to drink a glass of Jeera water on an empty stomach early in the morning which is a natural remedy for various health problems. It is a very good source of Iron thus helps to treat anaemia and boosts immunity. Drinking a glass of jeera water during menstrual cycle helps in reducing the stomach pain. During my pregnancy, doctor advised to take jeera water daily which improves digestion.
Ingredient 8:
Poppy Seeds – also known as Kasakassa in Tamil, Gasagasalu Telugu, Kaskas in Malayalam, Kasa Kase in Kannada, Khuskhus in Hindi. In Indian cuisines, poppy seeds are used in several dishes either as whole or grounded. Though poppy seeds are small in size, amazingly it have numerous health benefits. Even Poppy seeds oil are also available in market. The most important health benefits is they are helpful in prevention of heart disease and strokes (it has omega-6 fatty acid which is good for heart). Also helpful in strengthening bones since it contain lots of iron and calcium. Tip: 1. It works great as a moisturizer for the skin. 2. Mix poppy seeds with curd which works as natural face scrubber. 3. Nourishes split and dry hair. 4. Best for thin and rough hair.
Ingredient 9:
Garlic – also known as Vellai Poondu in Tamil, Vellulli in Telugu, Veluthulli in Malayalam, Bellulli in Kannada, Lasun in Hindi. As we all know garlic has many medicinal value, list goes very long. Helps in lowering Cholesterol levels, boosts immunity and digestive systems, helps to treat cough and cold, helps to lower blood pressure, gives relief from intestinal problems, boosts immunity, good source of vitamin C and B6, antioxidant, cancer fighter, natural antibiotic and the list goes on…..
Ingredient 10:
Cinnamon – also known as Lavangapattai in Tamil, Lavangapatta in Telugu, Lavanga Chakke in Kannada, Karuvapatta in Malayalam, Dalchini in Hindi. Cinnamon, a highly aromatic and delicious spices have most powerful medicinal properties. When mixed with honey it can cure diseases like Arthritis, Indigestion, Cholesterol, Heart Disease and even cancer. It has large amount of antioxidants which prevents oxidative damage, smelling cinnamon will help to improve memory and attention, very good remedy for headache and migraines, reduces blood sugar levels (anti-diabetic effect) and many more.
Ingredient 11:
Stone Flower – also known as Kalpasi in Tamil, Kallupachi in Telugu, kalluhuvu in Kannada, kalppuvu in Malayalam, Dagad Phool in Hindi. Stone flower an aromatic spices used mostly in Non-veg preparations and chettinad preparations, also essential items in biriyani preparations. It helps to improve digestion, anti-inflammatory, helps to maintain body temperature, helps to treat/prevent urinary infection problems.
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