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


Vendakkai sambar


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.

Sivappu karamani kara kuzhambu

sivappu karamani kara kuzhambu

Rajma kara kuzhambu

Rajma kara kuzhambu

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