Authentic Mochai Kootu Recipe – Field Bean & Coconut Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Mochai Kootu Recipe – Field Bean & Coconut Curry

Introduction

There’s just something so comforting about a warm bowl of kootu, isn’t there? It’s one of those dishes that instantly reminds me of my grandmother’s kitchen, filled with the aroma of spices and fresh ingredients. Today, I’m sharing my family’s recipe for Mochai Kootu – a delicious and healthy curry made with fresh field beans (also known as Mochai kottai). It’s surprisingly easy to make and absolutely bursting with flavour! This recipe is a staple in South Indian households, and I’m so excited to share a little piece of my heritage with you.

Why You’ll Love This Recipe

This Mochai Kootu isn’t just tasty; it’s good for you too! Field beans are packed with protein and fiber. Plus, the coconut adds a lovely richness and creaminess. It’s a wonderfully balanced dish that’s perfect with rice and a dollop of ghee. Honestly, once you try it, you’ll be hooked! It’s a relatively quick dish too, perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to make this delightful Mochai Kootu:

• 2.5 cup Fresh Field Beans/Mochai kottai
• 0.25 tsp Turmeric powder
• Salt to taste
• 0.25 cup Coconut, grated
• 3-4 Red Chillies
• 1 tsp Cumin seeds
• 5-6 Pearl onions
• 1 Tomato
• 2 tsp Oil
• 1 tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• 1 sprig Curry leaves
• 1 big Onion
• A pinch of Hing/asafoetida

Ingredient Notes

Let’s talk ingredients! Using fresh field beans (Mochai kottai) really makes a difference – they have a lovely texture and flavour. If you can’t find them fresh, don’t worry, I’ve included tips on using dried beans in the FAQs.

Spice levels can vary quite a bit depending on where you are in India. I like a medium spice level, but feel free to adjust the number of red chillies to your preference. Some families use green chillies instead!

And finally, good quality coconut is key. Freshly grated coconut is best, but frozen grated coconut works well too. Avoid using pre-shredded coconut, as it doesn’t have the same flavour or texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, you’ll want to soak those field beans overnight. This helps them cook evenly. The next morning, remove the outer skins – it takes a little patience, but it’s worth it!
2. Now, pop the peeled beans into a pressure cooker with the turmeric powder and salt. Add enough water to cover the beans, and pressure cook for 2-3 whistles. Once cooled, the beans should be tender but still hold their shape.
3. While the beans are cooking, let’s make the masala. Heat the oil in a pan and fry the red chillies until they’re slightly crisp. Then, add the pearl onions and tomato and sauté until they’re softened.
4. In a blender, combine the sautéed vegetables with the coconut and cumin seeds. Grind into a smooth paste – add a little water if needed.
5. Add the ground paste to the cooked beans and simmer for about 5 minutes, allowing the flavours to meld together beautifully.
6. Now for the tempering! In a separate small pan, heat a little oil and add the mustard seeds. Once they splutter, add the urad dal and hing. Sauté for a few seconds, then add the curry leaves and chopped onion. Cook until the onions are translucent.
7. Pour the tempering over the kootu and stir well. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the beans! You want them to be tender, but not mushy.
• Adjust the amount of salt to your liking.
• A good tempering is crucial for flavour. Don’t rush this step!
• If the kootu is too thick, add a little hot water to adjust the consistency.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your asafoetida (hing) doesn’t contain any wheat flour.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the red chillies for a milder flavour. Add a pinch of cayenne pepper for extra heat.
• Regional Variations – Tamil Nadu vs. Kerala style: In Tamil Nadu, kootu is often thinner and more watery. In Kerala, it tends to be thicker and richer. Adjust the amount of water you add to achieve your desired consistency.
• Festival Adaptations – Onam/Pongal: Kootu is a traditional part of the Onam and Pongal feasts in South India. You can add other vegetables like pumpkin or plantain to make it even more festive. My aunt always adds a bit of grated ginger during these festivals!

Serving Suggestions

Mochai Kootu is best served hot with steamed rice and a dollop of ghee. It also pairs well with roti or appam. A side of papadum adds a nice crunch. It’s a complete and satisfying meal!

Storage Instructions

Leftover Mochai Kootu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours have had time to develop!

FAQs

• What are field beans/Mochai kottai and where can I find them? Field beans, or Mochai kottai, are a type of broad bean popular in South Indian cuisine. You can find them at Indian grocery stores, or sometimes at farmers’ markets.
• Can I use dried field beans instead of fresh? Yes, you can! Soak the dried beans overnight, then boil them until tender before using them in the recipe. You may need to adjust the cooking time.
• How do I adjust the spice level in this Kootu? Simply adjust the number of red chillies you use. Removing the seeds from the chillies will also reduce the heat.
• What is Hing/Asafoetida and why is it used in Indian cooking? Hing is a resin with a pungent aroma. It aids digestion and adds a unique flavour to Indian dishes. A little goes a long way!
• Can this Kootu be made ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator.
• What is the best way to remove the outer skins of the field beans? It can be a bit tedious, but gently squeezing the beans will help the skins slip off. Some people blanch them briefly in hot water to make it easier.