Sivappu karamani kara kuzhambu

 

Ingredients

    Red kidney beans [sivappu karamani, Rajma] – 1 cup
    Sambar onion [shallots] – 6
    Dry red chilli - 1
    Tamarind juice – ¼ cup
    Curry leaves – 1 spring
    Turmeric & red chilli powder – ½ tbsp
    Cumin powder – ½ tbsp [dry roast cumin seeds & grind]
    Coriander powder– ½ tbsp [dry roast coriander seeds & grind]
    Fenugreek powder – 1 tbsp [dry roast fenugreek seeds & grind]
    Mustard seeds – 1 tbsp
    Bengal gram – ½ tbsp
    Urad dal – ½ tbsp
    Jaggery – 1 tbsp [grated]
    Asafetida a pinch
    Oil – 1 tbsp
    Salt to taste
    Water as needed
    Gingelly oil – 2 tbsp

For roasting and grinding ingredients

    Sambar Onion [shallots] – 7
    Tomato – 1 [sliced]
    Dry red chilli - 1
    Bengal gram – 1 tbsp
    Urad dal -1/2 tbsp
    Coconut – ¼ cup
    Cumin seeds – 1 tbsp
    Coriander – 1 tbsp
    Oil – 2 tbsp
    Heat oil in a pan then roast all ingredients then finely grind with ¼ cup of water

Method

    Wash & soak red kidney beans overnight. Then boil in a pressure cooker for 4 whistles.
    Heat oil in a pan add mustard seed & let it splutter. Then add Bengal gram and urad dal. Then add onion sauté till soft.
    Add dry red chilli, curry leaves, asafoetida and fenugreek powder sauté gently. Then add boiled red kidney beans, salt, turmeric and red powder mix well & let it boil.
    Add ground paste mix well & add water cook till raw smell out. Then add coriander & cumin powder mix well then add tamarind juice & let it boil.
    When boiling add jaggery and gingelly oil mix well & cut off heat. Serve hot with rice, dosa, idli, chapati.