Rajma (Red Kidney Beans) Rasam - BM 13 - Week 2 - Day 5

Rajma Rasam:

Rasam with Rajma?? Don’t be surprised yes follow the same method of making Ullavalu Rasam and you have it. It tastes great and it is thick in consistency. Only thing is I made it little lengthy.

Ingredients:

Rajma (Red Kidney beans) – 12 to 15 beans

Tomato – 1/2

Tamarind Water (medium consistency) – 3 tsp

Crystal Salt – 1 tbsp

Rasam Powder – 2 tbsp

Turmeric Powder – ¼ tsp

Jaggery – a small piece

Water – as required

For seasoning:

Mustard Seeds – 1 tsp

Oil – 2 tsp

Curry leaves – few (optional)

Coriander leaves – few (optional)

Method:

Wash rajma and soak it overnight

I wanted to try if it sprouts (ha ha) – optional step – So left them in clean handkerchief and put them in a vessel which contained fresh water in the morning

Drain the water and cook it for 3 to 4 whistles

Add tomato along with rajma and blend it

Heat oil in a kadai and once the oil is hot, add mustard seeds, when it splutters add curry leaves

Add tamarind pulp, rasam powder, crystal salt, jaggery, grounded rajma mixture, cilantro and allow it to boil nearly for 10 minutes

Rasam is ready.

Kindly have a look at dishes prepared by other Blogging Marathoners in BM# 13