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Main Course

Kerala Style Rajma Curry

A simple and tasty vegetarian dish that can be ed as a side dish. an easy dish that can be cooked in a jiffy. This is an ideal dish for unexpected visitors.

Ingredientsfor 4 servings

1 Can Red kidney beans Rajma
1 nos Tomato chopped, large
1 nos Onion chopped, large
1 tsp Chilly powder
2 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Corn flour
Salt, to taste
2 tsp Oil
1 cup Water
Coriander leaves — for garnishing

Preparation

Step 1
For preparing Kerala Style Rajma Curry, first Heat the oil in a pan or a kadai.
Step 2
Add onions and sauté, till they become transparent.
Step 3
Add tomatoes and cook, till they are done.
Step 4
Add coriander powder, turmeric powder, chilly powder, corn flour and salt.
Step 5
Sauté, till it gives out a nice cooked aroma.
Step 6
Add the rajma after draining the liquid from the can.
Step 7
Add a cup of water and let it cook on medium heat for almost 15 minutes.
Step 8
Once the gravy is thick, add the coriander leaves.
Step 9
Serve while still hot with chappathis and rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Kerala Style Rajma Curry

A simple and tasty vegetarian dish that can be ed as a side dish. an easy dish that can be cooked in a jiffy. This is an ideal dish for unexpected visitors.

Ingredientsfor 4 servings

1 Can Red kidney beans Rajma
1 nos Tomato chopped, large
1 nos Onion chopped, large
1 tsp Chilly powder
2 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Corn flour
Salt, to taste
2 tsp Oil
1 cup Water
Coriander leaves — for garnishing

Preparation

Step 1
For preparing Kerala Style Rajma Curry, first Heat the oil in a pan or a kadai.
Step 2
Add onions and sauté, till they become transparent.
Step 3
Add tomatoes and cook, till they are done.
Step 4
Add coriander powder, turmeric powder, chilly powder, corn flour and salt.
Step 5
Sauté, till it gives out a nice cooked aroma.
Step 6
Add the rajma after draining the liquid from the can.
Step 7
Add a cup of water and let it cook on medium heat for almost 15 minutes.
Step 8
Once the gravy is thick, add the coriander leaves.
Step 9
Serve while still hot with chappathis and rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.