1 cup (200 g) - red rajma, soaked overnight (reserve the water for cooking)
1/2 tsp - salt
3 cups - water
1 tbsp - cooking oil
1/2 tsp - mustard seeds
1 tbsp - chopped garlic
2 sprigs fresh curry leaves
2 tbsp - chopped onion (or 1 onion, chopped)
1 tsp - Kashmiri red chilli powder
1.5 tsp - coriander powder
1/4 tsp - turmeric powder
1/2 tsp - cumin (jeera) powder
3/4 tsp - tamarind paste or 4 tsp - tamarind juice
1 cup (100 ml) - water
1/2 cup (3 tbsp) - fresh coconut, ground to a smooth paste
How to Make Kooru Curry (Coorg style Rajma)
Wash and soak rajma in 3 cups water for 6 hours or overnight.
Add salt and pressure cook for 25 minutes or until soft (reduce the heat after 3rd whistle and cook for 20 minutes on medium heat). Do not open the lid immediately. Allow to cool for 20 minutes.
Dilute red chilli powder, turmeric powder, coriander powder and jeera powder in 2 tbsp water and keep aside.
Heat the oil in a wide pan. Add mustard seeds. When they begin to crackle, add chopped garlic. Saute till the garlic turns light brown. Add the curry leaves and the chopped onion. Saute for 5-7 minutes on medium heat or until they become crisp and golden in colour.
Add the diluted chilli powder, coriander powder, turmeric powder and cumin powder and continue to saute till the masala is cooked and water slightly dries up.
Stir in the tamarind juice / paste and 1 cup of water. Add cooked rajma and bring to boil. Adjust salt to taste. Continue to cook for 12-15 minutes on medium heat or until the gravy slightly thickens.
Add coconut paste and cook on low heat for 2-3 minutes. Serve with idiyappam / rotis.
Recipe Courtesy: Niya's World
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.