Grow Green Mochai, a traditional South Indian hyacinth bean especially popular in Tamil Nadu. This distinctive Indian bean produces dark green pods containing edible beans that are shelled from the pods and cooked in a variety of traditional dishes.
Known as Mochai, Mochaikai, Avarai, Chikkudu, Avarekalu, and Hyacinth Bean, this culturally important vegetable is a wonderful addition to Indian kitchen gardens.
Unlike varieties primarily grown for eating the entire tender pod, Green Mochai is valued especially for the beans inside the pods. Harvest the pods, shell them, and use the fresh beans in traditional South Indian preparations. Mature dried beans can also be saved and cooked after proper preparation.
Green Mochai is particularly well known in Tamil cuisine, where mochai beans are used in flavorful kuzhambu, curries, gravies, and other traditional dishes.
Variety Highlights
- Origin: South India – especially popular in Karnataka
- Common Name: Green Mochai / Mochai Bean
- Type: Hyacinth Bean
- Botanical Name: Dolichos lablab (also classified as Lablab purpureus)
- Pod Color: Dark green
- Primary Use: Shelled fresh or dried beans
- Plant Habit: Climbing bean vine
- Season: Warm-season crop
- Sun: Full sun
- Support: Trellis or climbing support recommended
- Culinary Uses: Kuzhambu, curries, gravies, and traditional South Indian dishes
Growing Instructions
Sow Green Mochai after the danger of frost has passed and the soil has warmed. Plant seeds approximately 1–1½ inches deep in well-draining soil and provide adequate spacing for vigorous growth.
Grow in a location receiving 6–8+ hours of direct sunlight and provide a sturdy trellis, fence, or other support for the climbing vines.
Green Mochai is adaptable to different soil types as long as drainage is adequate. The referenced variety is reported to tolerate soils ranging from well-drained clay to sandy soils and can perform in relatively low-fertility conditions.
Harvest & Culinary Use
Allow the pods to develop sufficiently for the beans inside to fill out. Shell the beans from the pods before cooking.
Green Mochai is particularly suited to traditional South Indian recipes such as Mochai Kuzhambu, curries, gravies, and mixed vegetable dishes.
As with other mature hyacinth beans, do not consume mature/dried beans raw; they should be properly cooked before eating.
Regional Names
Green Mochai is known by many names across India, which is also useful for Shopify search visibility. The reference lists Mochai/Motchai and Avarai in Tamil, Chikkudu and Anumulu in Telugu, Avarekalu in Kannada, Amara in Malayalam, Val/Sem in Hindi, Ghewda in Marathi, and Papdi in Gujarati.
About Inherited Seeds
At Inherited Seeds, we are passionate about preserving distinctive vegetable varieties and helping gardeners grow culturally important foods at home. Our seeds are carefully packed in small batches for home gardeners.
Seeds are intended for planting.