Rajma Curry Recipe| South Indian style - EverythingTraditional

Rajma Curry - Red Kidney bean gravy - South Indian Style - EverythingTraditional

Find FAQ's here

Rajma curry is very popular in Punjab as Rajma chawal - meaning rajma and rice. But here is the South Indian recipe of Rajma,  the buttery rajma well blended with the fresh masala grounded, brings out the Authentic South Indian taste to the rajma gravy. Rajma cooked in this masala is divine! 

I like the mild sweetness of the rajma in this curry 😋

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Rajma being healthy bean definitely needs a special day to include them in our diet.

Rajma is one of the richest source of protein for vegetarians, This is also good food for diabetes as this have a low glycemic index.

Rajma also has fiber and carbs, fiber in rajma helps in lowering the risk of heart disease. Hence I try to include this nutritious beans in our meals occasionally. 

North or South - West or East - recipes we need to try them and include in our meals to indulge all tastes and include goodness of all states in our daily diet menu, like so.. Rajma chawal made in North is also very delicious to go with rice and roti. 

Sometimes rajma becomes heavy on digestion, hence include ginger, garlic, onions while cooking and also side with cucumber and onion salad to balance digestive system.

When I made this time we had this delicious spicy gravy / rajma curry with ragi ball or ragi mudde ( try this recipe here for beginners), Ragi mudde tastes so good with this rajma curry, we also add brinjals and potatoes to get a veggie crunch to the dish and a nice bite here and there.

 

Simple ingredients are used with coconut like ginger, garlic, cloves, cinnamon to prepare this masala and added some spice powders.

The well cooked rajma, the masala penetrated it and rendering sweetish buttery taste along with creamy coconut gravy, this would make a perfect healthy meal of any weekend to enjoy with family. 

Recipe

Rajma Curry Recipe | South Indian Style - EverythingTraditional Cuisine: Indian / South Indian Cook time: 20 minutes

Ingredients for Rajma gravy Soaked and cooked rajma - 1 cup  Onion - 1 small Brinjal - 2 or 3 small   Potato - 2 small   Tomato - 1  Curry leaves - few  Chilli - 1 1/2 teaspoons  Coriander powder - 2 teaspoons  Turmeric - 1/4 teaspoon For Grinding Coconut - 1/2 cup  Ginger - 1 inch Garlic - 10 pods Cloves  - 5  Cinnamon  - 2 pieces  Saunf / fennel seeds - 3/4 teaspoon Tomato - 1/2 or 1 small

Instructions  Wash and soak rajma overnight or 8 hours in sufficient water Pressure cook the soaked rajma for 3 to 4 whistles and keep aside Grinding :  add coconut, garlic, ginger, saunf / fennel seeds, cloves and cinnamon and grind to fine paste by adding required water then add 1/2 of a tomato and grind again and keep aside Wash and chop onions, tomato, brinjal and potatoes Heat a pan with 2 tablespoons oil, add mustard and jeera, once mustard splutters add in chopped onions, curry leaves and sauté for few minutes until onions become light brown   Add potatoes and brinjal, sauté for few more minutes until brinjal and potatoes also change color  Add turmeric and chilli powder and coriander powder (or sambar powder), mix them together   Add 1/4 cup water and cook for about 3 minutes then add in ground coconut masala, chopped tomatoes and required water and let it to cook for few more minutes (2 to 3 minutes) until masala flavor comes out then add cooked rajma and salt, allow it to simmer until veggies are cooked well.  once veggies are cooked and blend well with masala and comes to required consistency switch off the flame. Delicious Rajma gravy - South Indian style is ready to be served

Note:

1. Soak rajma for about 8 hours before cooking to get soft rajma after cooking. 

2. Chop brinjal and potatoes in medium to large sizes when cooked with masala it is perfectly cooked else the veggies become mashy or overcooked 

3. Add required water to get required consistency in the gravy

4. Use the potatoes with the skin, this gives extra taste to potato and also sometimes avoids gastric feel caused after eating potatoes.

5. While grinding coconut and tomatoes together, first grind the coconut along with other ingredients to fine paste then add in tomatoes at the end and grind again (water content in tomatoes does not blend coconut to fine paste)

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You might also like some of the simple and traditional recipes from my blog

Ragi mudde for beginners

Sukkinunde / Suguntlu / Boorelu 

Obbattu Saaru

Coconut Sweet chutney for Idli

Traditional Upsaaru Khara

Quick and Simple Peanut ladoo

Majjige Huli - quick to make 

Tomato Sambar for soft Akki Roti

Nugge Soppu palya / Drumstick stir fry - Healthy recipe 

Soft Akki Roti

Sweet Pumpkin Palya

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How to make Rajma curry Recipe | Red Kidney bean gravy with Step-by-step pictures

Pre-Preparations

1. Wash and soak rajma overnight or 8 hours in sufficient water

2. Pressure cook the soaked rajma for 3 to 4 whistles and keep aside

3. Grinding :  

add coconut, garlic, ginger, saunf / fennel seeds, cloves and cinnamon and grind to fine paste by adding required water then add 1/2 of a tomato and grind again and keep aside

4. Wash and chop onions, tomato, brinjal and potatoes

Cooking rajma curry

5. Heat a pan with 2 tablespoons oil, add mustard and jeera, once mustard splutters add in chopped onions, curry leaves and sauté for few minutes until onions become light brown

6. Add potatoes and brinjal, sauté for few more minutes until brinjal

and potatoes also change color

7. Add turmeric and chilli powder and coriander powder (or sambar powder), mix them together

8. add 1/4 cup water and cook for about 3 minutes 

9. then add in ground coconut masala, chopped tomatoes and required water and let it to cook for few more minutes (2 to 3 minutes) until masala flavor comes out 

10. then add cooked rajma and salt, allow it to simmer until veggies are cooked well. 

10. once veggies are cooked and blend well with masala and comes to required consistency switch off the flame. 

11. Delicious Rajma gravy - South Indian style is ready to be served

 

FAQ's

What is the difference between rajma chawal made in North and rajma gravy in South India?

Difference between the rajma chawal and South Indian Rajma gravy is in North the base for the curry is onion and tomatoes, whereas South we are using coconut as the base for the gravy.

How is rajma cooked?

Since rajma is hard bean in dry form, soak them overnight or minimum for 8 hours before cooking, then pressure cook for four or five whistles. Then use the cooked rajma in any recipes, rajma chawal, rajma geavy etc..,