Product Description

Vari Mochai (வரிமொச்சை) is a traditional field-bean type belonging to the Lablab purpureus group. It is cultivated as a pulse and vegetable crop, with the mature seeds used as a dry pulse and the tender green pods also suitable for vegetable preparations. Field lablab is an important crop in Tamil Nadu, and TNAU lists it as a field crop under the name Mochai.

The mature beans have a firm dry texture and develop a softer texture after soaking and cooking. Vari Mochai can be used in traditional South Indian preparations such as Mochai kuzhambu, sundal, curry and other pulse-based dishes. Similar “Vari Mochai” seed listings identify it as an Indian field-bean type used for home cooking and cultivation.

Key Ingredients:

100% Field Bean / Hyacinth Bean (Vari Mochai)

Serving Suggestions:

1. Soak and cook for Mochai kuzhambu.
2. Prepare Mochai sundal with cooked beans and seasoning.
3. Use in vegetable curries and traditional gravies.
4. Add cooked beans to mixed-vegetable or pulse-based dishes.
5. Tender green pods can be cooked as a vegetable when harvested at the appropriate stage. TNAU specifically distinguishes dry pods for grain use and green mature pods for vegetable use.

Storage Type:

1. Store in a cool, dry place.
2. Keep away from moisture and direct sunlight.
3. Keep the package tightly closed after opening.
4. For seed storage, protect the seeds from excess moisture and insect damage. TNAU recommends controlled moisture levels and suitable bags for different storage durations.