Kathirikkai-Mochaikaai (Lilva beans) Kuzhambu

Kathirikkai-Mochaikaai (Lilva beans) Kuzhambu

Its the season for the mochai kaai and thuvarai. these beautiful beans suddenly.. from nowhere.. occupy the shelves of the market.. during this December and January months.. all fresh and tempting us to carry a kilo of them to home.

i have actually never used this mochai kai (green lilva beans) though i have tried mochai kottai (dry lilva beans).

this year i am seeing lots in the markets. so i couldn't resist myself from buying some. i got this kathirikkai-mochaikaai kuzhambu recipe from my mom, who in turn learnt this from her neighbour.

it is always good to eat the vegetables during their season. december and january is the season for the pea family beans. it is the time to pounce on to green beans variety.. peas.. etc., as it is fresh and cheaper too.

i used to buy the peas and freeze them. they go good for 6 months in freezer. likewise this year i am freezing this mochai kaai too. i am all excited that i can therefore use these beans through out the year.

we add these mochais payiru in karuvaadu kuzhambu too (dry-fish kuzhambu) which goes awesome with the  raagi kali (ragi balls)

i enjoy the taste and the bite of the beans while eating this along with white rice or chapathi.

Ingredients:

• brinjals - 500 grams
• mochai payiru - 250 grams
• onion - medium
• tomato - 1 medium
• tamarind - 1 lemon size
• chilli powder - 1 and 1/2 teaspoons
• coriander powder - 1 and 1/2 teaspoons
• turmeric powder - 1/2 spoon
• salt as required
• oil - 1 tablespoon
• tempering vadagam - 1 tablespoon
• fenugreek seeds - 1 teaspoon
• curry leaves - 1 sprig

for the paste:

• coconut gratings - 3 tablespoons
• cashew nut - 3 (full)
• water little

Procedure:

• soak the tamarind in water and extract the water from it and keep ready.
• make paste with the ingredients mentioned under "for paste".
• peel the mochai kaai and keep the payiru ready.
• cut the brinjal length wise and keep ready.
• cut the onion and tomato and keep aside.
• heat some oil in a pan and add the tempering vadagam and fenugreek seeds.
• once the vadagam fries, add the onion, tomato and curry leaves and saute till oil separates.
• add the mochai kaai and saute for few more minutes.
• then follw by the chilli powder, coriander powder and turmeric powder.
• saute for 5 more minutes.
• add the tamarind water, add more water if required.
• add salt and check.
• let the kuzhambu boil and the mochai cook.
• now add the brinjals and add 1 more cup of water.
• cover it and cook till brinjal cooks.
• then add the coconut paste. add more water to your required consistency. check salt.
• let it simmer for 5 more minutes.
• switch off the stove when it has reached your required kuzhambu consistency.

here is the simple and tasty kathirikai-mochaikaai kuzhambu for a simple and healthy lunch.

it tastes good with rice or any roti.

Happy cooking !!