Once in a week, I prepare kuzhambu (or curry) with whole Moong Dhal or Channa or Cow peas (Thattai Payir). This week I just wanted to prepare something different and tried the same curry with Rajma. Mostly I run out of Drumstick while preparing these curries, fortunately I had them and with no further thoughts, I added it. This came out excellent and we had a feeling of eating something new though the preparation is the same.
Rajma / Red Kidney Beans 1/2 cup
Brinjal - small -2
Sambar Powder 2 1/2 tbsp
Grated Coconut 2 tbsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Tamarind a small gooseberry size
Water and Oil
Mustard seeds 1/2 tsp
Urad Dhal 1/4 tsp
Pearl Onions few
Curry leaves few
Soak Rajma overnight. Chop Pearl Onions. Chop Tomato and make puree.. Chop Drumstick and Brinjal into small pieces. Grind grated coconut along with little water to a fine paste.
Pressure cook Rajma for 5-6 whistles or until done.
Heat oil in a Pan. When hot, add Mustard seeds. When they start popping up, add Urad Dhal, Pearl Onions, Curry leaves, Turmeric Powder and Asafoetida. Fry till the onions turn translucent.
Now add the tomato puree and fry till the oil separates. Now add chopped brinjal, Drumstick and Sambar Powder.
Mix well and fry for a while. Now add water and salt. Allow boiling. When the veggies is almost cooked, add coconut paste. Mix well and allow further boiling.
When the curry thickens to the desired consistency and the coconut paste gets combined well, add the tamarind paste. Boil for few more minutes until done.
Serve with steamed rice and any vegetable stir fry.
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