Wash the mung bean well and cook with enough water and turmeric powder. Once soft and mushy, drain the water and keep aside.

In a deep bottomed pan, heat the oil. Add the mustard seeds, wait for them to splutter and add the curry leaves. Toss the mung beans to it.

Grind the coconut with the chillies and the pearl onions to a coarse paste. Add this to the pan, add salt and mix in well. Remove from heat, and serve with rice.