Rajma coconut curry recipe is a curry of red kidney beans in a coconut based gravy. Freshly grated coconut with spices lend a delightful flavor to this South Indian style curry.
Its been quite a while since I prepared rajma and while I am fond of rajma masala I wanted to try a different version with coconut.
This curry turned out delicious and was perfect as a side dish for both rotis and rice.
Lets move on to the recipe for protein rich rajma coconut curry.
Red Kidney Beans Coconut Curry | Rajma Coconut Curry Recipe
Rajma Coconut Curry – Red Kidney Beans Coconut Curry recipe
Category:Side Dish
Cuisine:South Indian
Author:Jiya Jesh
Yield:3
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
A delicious red kidney beans curry in a coconut based gravy.
Ingredients
- 1 cup rajma ( red kidney beans )
- 1 onion large
- 2 medium sized tomatoes
- 3 garlic cloves
- 1/2 cup grated coconut
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 1/4 tsp garam masala powder
- 1 tsp cumin seeds ( jeera )
- 1 inch piece cinnamon
- 2 cloves
- A few curry leaves
- Coriander leaves for garnishing
- 1 1/2 tbsp oil
- Salt to taste
Instructions
- Wash the rajma and soak it in enough water overnight or for around 7-8 hours. Drain and discard this water. Pressure cook soaked rajma along with 4 cups water for 6-7 whistles or till rajma becomes soft.
- Drain water and set rajma aside. Retain the water to use it in later step.
- Meanwhile finely chop onions and tomatoes. Slice the garlic cloves.
- Grind the grated coconut to a fine paste using little water.
- Heat oil in a pan. Add cinnamon and cloves. Sauté for a minute and add cumin seeds.
- When cumin seeds start crackling, add chopped onions, curry leaves and sliced garlic.
- Sauté till onions turn translucent.
- Now add chopped tomatoes and let this cook for around 2-3 minutes till they turn soft and are mashed.
- Add salt, turmeric powder, red chilli powder, coriander powder and garam masala powder.
- Mix well. Now add the cooked rajma along with 1 cup of the water in which rajma was cooked.
- Let this come to a boil. Then add the ground coconut paste and mix well.
- Cook this on medium low heat for 5-6 minutes or till gravy thickens to desired consistency
- Remove from heat and finally garnish the curry with chopped coriander leaves. Rajma coconut curry is ready to be served with chapathis or rice.
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