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

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.

Rajma rasam