Rajma puzhi kuzhambhu | Red Kidney beans puzhi kuzhambhu

Rajma puzhi Kuzhambhu

           Puzhi kuzhambhu is authentic Tamilnadu recipe. Puzhi kulambhu is paired with rice for a good meal. I use different vegetables like brinjal, drumstick etc.
for puli kuzhambhu. But I also make puli kuzhambhu with rajma which is delicious. Mostly rajma is used to make kuruma for chapathi. This puzhi kuzhambhu can be accompanied with dosai, idly, chapathi, rice.

Ingredients

• Oil - 2Tsp
• Mustard - 1tsp
• Fenugreek - 1tsp
• Curry leaves - few
• Shallots - 1 or Onion - 1/4
• Tomato - 2
• Curry Masala - 1tsp
• Coriander powder - 2tsp
• Chilly powder - 1tsp
• Tamarind - lemon sized
• Rajma - 1/2cup
• Salt - As required
• Water 

Method

1. In a pressure cooker, cook rajma for 3 to 4 whistles with 1and half cup of water.
2. In the a kadai heat 3 Tsp of oil and add mustard. When it splutters add fenugreek and curry leaves.
3. Add the onion and saute it.
4. Then add chopped tomato and saute it to pulp.
5. Add the curry masala, coriander and chilly powder to it. 
6. Pour in 1 cup of tamarind water.  
7. Add 2 cups of water to it. 
8. Now add the cooked rajma, mix it well. 
9. Add salt as required and close it with lid.
10. Bring it to boil for 30 minutes in medium flame and stir occasionally until the gravy gets thickened.
11. Now the gravy is ready to serve.

Step by Step Instruction

• In a pressure cooker add rajma

• Add 1 and a half cup of water

• Add salt

• Cook for 3 whistles

   

• In a kadai heat oil and add 1tsp of mustard

                                        

• Add 1tsp of fenugreek and add curry leaves

                                         

• Add Onions

                                         

• Add chopped 2 tomatos 

                                        

• Add the curry masala, coriander and chilly powder

                                         

• Pour in 1 cup of tamarind water

                                        

• Add 2 cups of water to it

                                         

• Now add the cooked rajma, mix it well

                                  

• Add salt  

                                             

• Close it with lid and bring it to boil in medium flame and stir occasionally until the gravy gets thickened

                                               

• Open the lid after 30 minutes

                                              

• Now the gravy is ready to serve

                                        

Notes

• If  you don't have curry masala, add one more tsp of coriander powder.
• The cooking of rajma may change with different pressure cookers.
• Tamarind water can be prepared by soaking the tamarind in warm and squeeze  it.

I hope u all enjoyed the recipe. Try it and drop the comments.