Sivappu karamani [Rajma] kara kuzhambu | Red kidney beans curry

Cuisine Style: Tamil Nadu, south india | Cooking Time: 20 minutes | To Serve: 4 | Type : Sambar, curry,kulambhu | Take with : Rice, idli, dosa

Ingredients

• Red kidney beans [sivappu karamani, Rajma] – 1 cup
• Sambar onion [shallots] – 6
• Dry red chilli - 1
• Tamarind juice – ¼ cup
• Curry leaves – 1 spring
• Turmeric & red chilli powder – ½ tbsp
• Cumin powder – ½ tbsp [dry roast cumin seeds & grind]
• Coriander powder– ½ tbsp [dry roast coriander seeds & grind]
• Fenugreek powder – 1 tbsp [dry roast fenugreek seeds & grind]
• Mustard seeds – 1 tbsp
• Bengal gram – ½ tbsp
• Urad dal – ½ tbsp
• Jaggery – 1 tbsp [grated]
• Asafetida a pinch
• Oil – 1 tbsp
• Salt to taste
• Water as needed
• Gingelly oil – 2 tbsp
  

For roasting and grinding ingredients

• Sambar Onion [shallots] – 7
• Tomato – 1 [sliced]
• Dry red chilli - 1
• Bengal gram – 1 tbsp
• Urad dal -1/2 tbsp
• Coconut – ¼ cup
• Cumin seeds – 1 tbsp
• Coriander – 1 tbsp
• Oil – 2 tbsp
• Heat oil in a pan then roast all ingredients then finely grind with ¼ cup of water
  

Method

• Wash & soak red kidney beans overnight. Then boil in a pressure cooker for 4 whistles.
• Heat oil in a pan add mustard seed & let it splutter. Then add Bengal gram and urad dal. Then add onion sauté till soft.
• Add dry red chilli, curry leaves, asafoetida and fenugreek powder sauté gently. Then add boiled red kidney beans, salt, turmeric and red powder mix well & let it boil.
• Add ground paste mix well & add water cook till raw smell out. Then add coriander & cumin powder mix well then add tamarind juice & let it boil.
• When boiling add jaggery and gingelly oil mix well & cut off heat. Serve hot with rice, dosa, idli, chapati.

Red beans kara kuzhambu

Rajma beans kuzhambu

Red kidney beans curry

Sivappu karamani kara kuzhambu

Rajma kara kuzhambu