Kootu or Poriyal is something prepared in South Indian cooking on everyday basis. This is to give a soothing compliment along with the spicy gravy(Kuzhambu) you make everyday. Yes South Indian lunch has to have a rice with any type of spicy gravy – Kuzhambu or Sambar, and a kootu or poriyal and a masala. This is a complete lunch menu of a South Indian family. It’s good as there are atleast three vegetables in your menu.
Let’s get started with this kootu recipe. It’s made using Mochai also called Field Beans or Hyacinth Beans. It is available fresh or dried. I have used the fresh variety. If using dried soak it overnight for the next days cooking. I have removed the outer skin of the beans after boiling them. It tastes yumm. But this step can be skipped.
This Kootu is a recipe from my mom. She makes this whenever the beans are in season. This kootu is also made for the pongal celebration. Maybe next year will post a special post on the pongal preparation. It’s a lot of cooking done. Let’s get to the recipe. Do try and let me know if you liked it.
MOCHAI/MOCHAKOTTAI/FIELD BEANS KOOTU
Cuisine: South Indian | Category: Side Dishes for Rice | Prep time: 30 mins | Cook time: 10 mins | Serves: 4
- Oil – 1 tsp.
- Butter – 1/2 tsp.
- Mochai/Field Beans – 1 cup (Fresh – Boiled and the skin peeled)
- Onion – 1 No. (Small Sized – chopped as shown)
- Toor Dal – 1/4 cup (Cooked until 3/4th done)
- Sambar Powder – 1 tsp. (Increase or Decrease accordingly)
- Grated Coconut – 2 tbsp. (Grated – Fresh)
- Cumin/Seeragam – 1/2 tsp.
- Urad Dal/Ulunthu – 1/2 tsp.
- Curry Leaves – A small Spring
- Salt as needed
METHOD with VISUAL CLICKS
Note : My mochai has become a bit oxidized in color. Generally it is green in color.
Peeling the skin is purely optional. But the taste is yumm when done. It takes a lot of time for peeling so plan accordingly and then cook.
If the Mochai/Field Beans has been cooked well then just cook the final steps on the stove, if it is not cooked well then add the Mochai/Field Beans to the onion and toor dal and pressure cook for just one whistle in medium flame. Add the grated coconut after the pressure gets released.
The Toor Dal is cooked until 3/4th done. Can cook this beforehand or can cook after cooking the Mochai/Field Beans.
Adding little butter to kootu is always flavourful.
The Mochai/Field Beans Kootu is ready to be served with any Combination of Rice & Sambar or Rice & Rasam of your choice. Try and let me know if you liked it.