Wednesday, 13 February 2013

Lima Beans are high in protein and helps for bone strength. I was not knowing the name Mochakottai before my marriage as my Amma never prepared at home as it is not cooked by most keralites. I came to know about this only after my marriage and when it’s cooked with good taste this is loved by even kids and those who doesn’t like lima beans also like this recipe as its cooked with masala and tamarind. Lima beans are also cooked along with dry fishes which also gives good taste for non vegetarians too, which I’ll be posting sometime. This recipe is a curry which is served for hot steamed rice.

  • Lima Beans (Mochakottai)- ½ Cup
  • Coconut- ¼ Cup
  • Tamarind Pulp- Half Cup
  • Small Onion-half Cup
  • Garlic pieces-3-4 Nos
  • Turmeric Powder-half Tspn
  • Chili powder-1 Tspn
  • Coriander Powder-1 Tspn
  • Sambar Powder-1 Tspn
  • Tomato- 1 (To Saute)
  • Tomato-Half(To Grind)
  • Cumin Seeds-1 Tspn
  • Mustard seeds-1 Tspn
  • Curry Leaves- Few
  • Fenugreek Seeds-1 Tspn
  • Gingelly oil- To Saute
  • Salt- To Taste.

  • Wash and bake the lima bean and keep aside.
  • Grind coconut with cumin seeds to fine paste and keep aside.
  • In a pan, pour little oil and saute few tomatoes and onion and grind that to a fine paste and keep aside.
  • In a pan, pour little oil add mustard, fenugreek seeds and curry leaves after the mustard bursts add the sliced onion and tomatoes and saute until the onion become translucent.
  • Add the cooked lima bean into this and saute again for few minutes.
  • Add the tomato, onion paste along with turmeric, chili and coriander powder and saute until the masala smell goes off completely.
  • Add the tamarind pulp and let that boils well and the curry starts thickening.
  • Add the coconut paste into this and mix well with salt and let it boil again for few minutes.

"If you are using the frozen lima bean no need to bake it separately.

If you are using sambar powder then you can reduce the amount of chili and coriander powder accordingly."

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