Thursday, October 06, 2016

Rajma Sundal Recipe | Kidney Bean Sundal | Navarathiri Recipes

I used to make Rajma Sundal for Happy's snack box when we were in Chennai. She doesn't like spicy sundal and hence I make rajma sundal with jaggery and coconut for her, which is similar to the sweet green gram sundal I have already posted.  For us, I follow this simple delicious sundal recipe with fennel seeds and coconut. To add it to the Navratri sundal recipes in the blog, I tried it again today. I shared it with my friend Neena and she too liked it. Please check out other Navarathiri recipes too. Check out Rajma Chawal/ Rajma Masala as well. Off to the recipe:
Rajma(Red Kidney bean) - 1 Cup 
Salt - as required
For the coconut masala: 
Coconut - 2 tbsp 
Fennel seeds - 1 tsp 
Dry Red Chilli - 2
To Temper: 
Oil - 1 tsp 
Mustard seeds - 1/2 tsp 
Urad dal - 1/2 tsp 
Curry leaves - 1 sprig 
Asafoetida - a generous pinch
1. Soak the Rajma Beans overnight. Then pressure cook it for 3 to 4 whistles by adding a little water and salt. Meanwhile, coarsely grind the items under 'To grind', without adding any water.
2. In a pan, add some oil and allow the mustard seeds, curry leaves and urad dal to crackle. Then add the asafoetida(hing).
3. Now add the ground coconut paste and cook until the raw smell leaves. Finally, adjust the salt and then add the cooked rajma.Mix it all together an switch off the flame.
The delicious and healthy rajma is ready to be served. I served it with chukku coffee( I will be posting it soon)
The Spicy, Tangy and Sweet chicken is ready to be served and it goes well with Roti , Fried rice and Noodles. Serve it hot.
Points to remember:
  • Don't overcook the rajma and make it mushy.
  • Adjust the spiciness as per your preference.
Warm Regards,
Happy's Cook - Divya


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