Rajma/Red Bean Kuzhambu

Here is another different kuzhambu recipe. I just wanted to prepare something different and tried this kuzhambu with Rajma. This came out excellent and only thinks rajma should be soaked well through overnight.

It goes very well with steamed white rice, idli, dosa, chapatti…

Ingredients
Rajma / Red Kidney Beans - 1 cup
Chopped Tomato - 2
Chopped Onions – 1 cup

Turmeric Powder – 1 tsprnight
Chilli Powder 2 tbsp

Coriander Powder – 3 tsp
Grated Coconut 2 tbsp
Turmeric Powder 1/4 tsp
Hing - a pinch
Tamarind - small gooseberry size
Salt to taste

Oil – 2 tsp

(For Paste)

Grated Coconut – ½ cup

Cashew Nuts - 10
To temper
Mustard seeds 1/2 tsp
Urad Dhal 1/4 tsp
Pearl Onions few
Curry leaves few
Method

Soak Rajma overnight. In a blender add tomatoes and make puree. Grind the grated coconut along with soaked cashew nuts to a fine paste. 

Pressure cook Rajma for 5-6 whistles or until done. Soak tamarind in hot water and extract the juice.

Heat oil in a Pan. When hot, add Mustard seeds. When they start popping up, add Urad Dhal, Pearl Onions, Curry leaves, Turmeric Powder and hng. Fry till the onions turn translucent.

Now add the tomato puree and fry till the oil separates. Now add chilli powder, coriander powder, turmeric powder.

Add the tamarind juice and mix well. Let it cook for another 10 min. When the kuzhambu thickens to the desired consistency add the coconut paste gets combined well. Let it be for few more minutes. And then switch off the flame.