Mochai Poriyal

Method

1. 1

   Prepare field beans: If using dried mochai beans, soak overnight and pressure cook 4 whistles. If fresh, shell and keep raw beans ready.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

4. 4

   Add shallots: Add 5 sliced shallots and cook 3 minutes until softened.

5. 5

   Add beans: Add cooked or fresh shelled mochai beans. Season with half tsp turmeric and salt.

6. 6

   Cook covered: If using fresh beans, cover and cook on low heat 8-10 minutes until fully tender.

7. 7

   Open and dry: Cook uncovered on high heat 2-3 minutes until no moisture remains.

8. 8

   Add spices: Add half tsp red chilli powder and half tsp coriander powder. Toss and cook 1-2 minutes.

9. 9

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

10. 10

    Serve: Mochai poriyal is a high-protein Tamil Nadu side dish. Serve with steamed rice, sambar and rasam.