Rajma tomato rasam | Red kidney beans tomato soup-How to make-Step by step photos

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

Ingredients

• Red kidney beans[Rajma] – 3 tbsp
• Garlic – 3 cloves [mashed]
• Turmeric powder – ¼ tsp
• Curry leaves – 1 spring
• Coriander leaves – 2 springs [chopped]
• Mustard seeds - 1 tbsp
• Asafoetida a pinch
• Salt to taste
• Oil – 1 tbsp
• Water as needed

For Roasting & grinding Ingredients

• Peppercorns - 6
• Cumin seeds – 1 tbsp
• Coriander seeds – 1 ½ tbsp
• Dry roast, cool it then grind to fine or coarse powder

Preparation

• Wash & soak rajma for overnight. Then pressure cook for 4 whistles then drain stock water & use boiled rajma for making stir fry
• Pour rajma stock in a bowl add tomato, green chilli, curry leaves mash well then drain.
• Heat oil in a pan then add mustard seeds. Once it’s spluttered then add onion and garlic sauté.
• Add curry leaves, asafoetida, & turmeric powder.
• Add rajma tomato mixture, salt and freshly ground powder mix well & allow it to boil.
• When boiling cut off heat then sprinkle coriander leaves serve hot with rice.

How to make Rajma tomato rasam-Stepwise procedure with pictures[Simple & Easy]

Soaked rajma

Pressure cook rajma for 4 whistles

After draining water use this rajma beans for stir fry

Rajma stock is ready

Add tomato in to rajma stock

Add curry leaves, green chilli mash well

Dry roast cumin, coriander & peppercorns

Let it cool

Put roasted seeds in a stone mortar, coarsely grind

Rasam powder is ready

Heat oil add mustard, garlic, curry leaves, asafetida

Add turmeric powder

Add enough salt

Add freshly ground rasam powder

Mix well, let it boil

Boiling now cut off heat

Add coriander leaves

Rajma thakkali rasam is ready. serve hot with rice

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