• Rasam Recipes > Rajma rasam recipe | Red kidney beans soup | Sivappu Karamani Rasam

Rajma rasam recipe | Red kidney beans soup | Sivappu Karamani Rasam


Rajma rasam recipe


Cuisine Style: Tamil Nadu | Cooking Time: 5 to 10 minutes | To Serve: 3 | Type : Side dish, Rasam, Soup | Take with : Rice

Ingredients

  • Rajma beans[Red kidney beans] stock – 1 cup
  • Onion – ½ [sliced]
  • Garlic – 3 cloves [mashed]
  • Green chilli – ½
  • Dry red chilli – ½
  • Turmeric powder – ¼ tsp
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs [chopped]
  • Mustard seeds - 1 tbsp
  • Asafetida a pinch
  • Salt to taste
  • Oil – 1 tbsp
  • Water as needed

For Roasting & grinding Ingredients

  • Peppercorns - 5
  • Cumin seeds – 1 tbsp
  • Dry roast then grind to fine or coarse powder

Preparation

  • Wash & Soak Rajma beans overnight.
  • Wash and boil Rajma beans in cooker for 5 whistles. Then drain water & keep it aside. You can use boiled beans for making subzi recipe or curry.
  • Heat oil in a pan then add mustard seeds. Once it’s spluttered then add onion and garlic sauté.
  • Then add green chilli, dry red chilli and curry leaves.
  • Add rajma beans stock mix well. Then add asafetida, turmeric powder, salt and freshly ground pepper, cumin powder mix well & allow it to boil.
  • When boiling cut off heat then sprinkle coriander leaves serve hot with rice.

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