Short, dark, broad, green Hyacinth beans, (Avarakkai in Tamil), used to be a favorite bean variety in my mom's kitchen. Avarakkai poduthuval simply saut ed and tossed in with dry grated coconut + green chilies paste is still one of my favorite sides, not to mention Avarakkai Paruppusili.
The dried seeds of Hyacinth green beans goes by the name of Mocha Kottai in our family. It is versatile - can be used in sambars, curries - but the most I remember it for from childhood is Mocha Kottai Chundal ('Ch' as in chair) / Sundal. It was a staple during Navarathri festival - the nine-nights ten-days long festival which incidentally is going on now, today being the 10th day, Vijayadasami.
The first of the half-dozen or so home-garden butternut squash we harvested, together with Hyacinth beans makes this wonderful side which can be served with roti, naan, paratha, rice and sambar.
1 medium butternut squash, peeled, cleaned, diced
1 cup dry Hyacinth beans, soaked overnight, cooked till done but not mushy
1 tsp cayenne pepper powder
½ tsp turmeric powder
1 Tbsp coriander powder
1 Tbsp coconut oil
1 green chili (optional)
tempering (optional): mustard seeds, urad dal
salt to taste
- Heat the oil in a pan; add the tempering if using and allow mustard seeds to pop and urad dal to turn golden brown
- Add the squash, chilies, spices, toss well, add a few Tbsp of water, cover and cook till squash is done but not mushy
- Add in the cooked Hyacinth beans, adjust salt to taste, sauté together and allow to brown a bit