Rajma Curry – Kerala Style

 

 

 

Ingredients (Serves 5)

1. Rajma, dried – 1.5 cup (Soak it in enough water for 8 hrs)

   Turmeric powder – 1/4 tsp

   Onion – 1 medium, chopped

   Green chilies – 2 – 3 slit

   Salt – To taste

   Water – Around 1.5 cup or as required

2. Onion – 1/2 cup, sliced

   Ginger – 1 tsp, thinly sliced

   Garlic – 2, finely chopped

   Tomato – 1 medium, chopped

3. Turmeric powder – 1/4 tsp

    Chilly powder – 1/2 tsp

    Coriander powder – 1/2 tsp

    Garam masala powder – 1  tsp

4. Thick coconut milk – 1/4 cup ( I used 2 tbsp canned coconut milk)

5. Mustard seeds – 1/2 tsp

    Dry red chilies – 2

6. Salt – To taste

7. Oil – As required

Method

1. Pressure cook the ingredients numbered 1 for 1 whistle or until done. Set aside.

2. Heat oil in a pan. Splutter mustard seeds and fry dry red chilies. Add sliced onion, chopped ginger, garlic and curry leaves. Saute until onion turns transparent and then chopped tomato. Saute until tomato gets mashed up and oil starts appearing. Bring down the heat. Add the spice powders numbered 3. Saute until their raw smell is gone. Add the cooked rajma along with the water in which it was cooked. Bring to a boil at medium-low heat. Add thick coconut milk. Switch off when the curry starts to boil. Serve with chapatis.