Steamed Basmati Rice, Pachai Mochai Kuzhambu and Kothavarangai Poriyal

Ingredients

• 1.5 cup Pachai Mochai (shelled, fresh or frozen)
• 15 g Tamarind (a small lemon-sized ball)
• 2 cup Warm Water (for soaking tamarind and adjusting gravy)
• 3 tbsp Gingelly Oil (also known as Indian sesame oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 2 whole Dried Red Chilli (broken in half)
• 1 sprig Curry Leaves (about 10-12 leaves)
• 0.25 tsp Asafoetida (also known as Hing)
• 1 medium Onion (finely chopped)
• 5 clove Garlic (minced)
• 2 medium Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 2 tbsp Sambar Powder (adjust to your spice preference)
• 0.5 cup Grated Coconut (fresh or frozen)
• 1 tsp Fennel Seeds (also known as Saunf)
• 1 tsp Poppy Seeds (also known as Khus Khus)
• 1 tsp Jaggery (powdered, optional)
• 1.5 tsp Salt (or to taste)

Instructions

1. 1

   Prepare Tamarind and Coconut Paste

   • Soak the tamarind in 1.5 cups of warm water for 20 minutes. Squeeze the pulp thoroughly to extract the juice. Strain the liquid and discard the solids. Set the tamarind extract aside.
   • In a blender jar, combine the grated coconut, fennel seeds, and poppy seeds. Add about 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
2. 2

   Cook the Mochai Beans

   • Rinse the shelled mochai beans. In a pot, add the beans and enough water to cover them.
   • Bring to a boil and cook for 15-20 minutes until they are tender but still hold their shape. Alternatively, pressure cook with 1 cup of water for 2 whistles.
   • Drain the cooked beans and set aside.
3. 3

   Prepare the Kuzhambu Base (Tempering)

   • Heat gingelly oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and let them splutter completely. Then, add the urad dal and sauté until it turns golden brown.
   • Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for 30 seconds until fragrant.

Ingredients

• 500 g Kothavarangai (Also known as cluster beans; choose tender ones)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 2 pcs Dried Red Chilies (Broken into halves)
• 0.25 tsp Hing (Asafoetida)
• 10 pcs Curry Leaves (Fresh)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Salt (Or to taste)
• 0.5 cup Water (For cooking the beans)
• 0.5 cup Fresh Grated Coconut

Instructions

1. 1

   Prep the Beans: Wash the kothavarangai (cluster beans) thoroughly under running water. Trim both ends and chop them into uniform ½ to ¾-inch pieces.

2. 2

   Cook the Beans: Place the chopped beans in a pan or pot. Add ½ cup of water, turmeric powder, and salt. Stir to combine. Cover and cook over medium heat for 8-10 minutes until the beans are tender-crisp. Be careful not to overcook them. If any water remains, drain it completely and set the cooked beans aside.

3. 3

   Prepare the Tempering (Tadka): Heat coconut oil in a kadai or wide pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Immediately add the urad dal and sauté until it turns golden brown, about 30-45 seconds. Add the broken dried red chilies, curry leaves, and hing. Sauté for another 20-30 seconds until the curry leaves are crisp and aromatic.

4. 4

   Combine and Stir-fry: Add the cooked and drained cluster beans to the pan with the tempering. Gently toss everything together to ensure the beans are evenly coated with the spices. Stir-fry for 2-3 minutes.

5. 5

   Add Coconut and Serve: Sprinkle the fresh grated coconut over the beans. Mix well and cook for another minute to allow the flavors to meld. Turn off the heat. Serve the Kothavarangai Poriyal hot as a side dish with rice and sambar or rasam.