Rajma Kuzhambu for Rice (South Indian Style Kidney Beans Curry)

Category:  Lunch
Preparation Time: 10 mins + Soaking Time
Cooking Time: 30 - 40 mins
Servings: 3-4 Servings

Rajma Kuzhambu

Ingredients:

• Rajma / Kidney Beans - 1/2 - 3/4 cup
• Sesame Oil - 1 tbsp
• Small Onions, halved - 7-8 nos
• Garlic, chopped - 4-5 cloves
• Curry leaves - few
• Mustard Seeds - 1/2 tsp
• Urad Dhal - 1 tsp
• Methi seeds - 1/2 tsp
• Red chiily, broken - 1 no
• Salt - to taste
• Water - as required
• Coriander leaves - 2-3 stalks
• Tamarind extract - from a small lemon sized tamarind

To Saute and Grind:

• Oil - 1 tsp
• Small Onions - 12-15 nos or Big Onion, chopped - 1 no 
• Tomato, chopped - 1 no
• Garlic - 4-5 cloves
• Turmeric powder - 1/2 tsp
• Kuzhambu Masala Powder (Home made) - 1 tbsp*
• Fennel seeds - 1 tsp
• Coconut, grated - 1/3 cup

*Home made Kuzhambu Masala powder is already spicy so I didnt add any Red chilly powder; If we dont have the Masala Powder we can replace it with Coriander and Chilly powder

Method:

1. Soak the Rajma beans for 7-8 hrs or overnight and then pressure cook it with required salt and enough water for 5-6 whistles or until it gets cooked
2. Heat 1 tsp of oil in a pan, add small onions followed by garlic and saute for few mins 
3. Add the roughly chopped tomatoes and saute for another few mins till the tomato gets well sauted and raw smell goes off
4. Once the tomato gets cooked, switch off and add fennel seeds, Kuzhambu Masala powder, turmeric powder and give a quick mix
5. Allow the mixture to cool down and then grind with fresh coconut to a fine paste
   
   
   
   
6. Heat Sesame oil in a pan, once it gets hot add the mustard seeds, followed by Channa dhal, Urad dhal, Curry leaves, methi seeds and fry till dhal turns golden brown
   
7. Add the small onions and garlic and saute well
   
8. Add the cooked Rajma along with the water used for cooking and mix well
   
9. Then add the ground masala paste, water if required; mix well and check for salt
   
10. Allow to cook in low to medium flame for 10-15 mins till the oil gets separated and the Rajma gets blended with the masala
    
11. Then add the tamarind extract and allow to boil for few mins
    
12. Switch off, garnish with coriander leaves
    
13. Serve hot with rice!