Jul 31, 2011

Kooru Curry (Coorg style Rajma / Red Kidney Beans Curry)

Kooru Curry

A rich rajma ( kidney beans ) curry with a hint of coconut. Popular in Coorg Cuisine !!

Serves : 3
Time required : 45 minutes plus soaking time

You will need

1 cup (200 g) red rajma, soaked overnight ( reserve the water for cooking )
1/2 teaspoon salt
3 cups water
1 tablespoon cooking oil
½ teaspoon mustard seeds
1 tablespoon chopped garlic
2 springs fresh curry leaves
2 tablespoons chopped onion (or 1 onion, chopped)
1 teaspoon Kashmiri red chilli powder
1 1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon cumin ( jeera ) powder
3/4 teaspoon tamarind paste or 4 teaspoons tamarind juice
1 cup (100 ml) water
1/2 cup - 50 g (3 tablespoons) fresh coconut, ground to a smooth paste


Wash and soak rajma in 3 cups water for 6 hours or overnight, add salt and pressure cook for 25 minutes or until done and soft (Reduce the heat after 3 rd whistle and cook for 20 minutes on a 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 tablespoons water and keep aside.

Heat the oil in a wide pan. Add mustard seeds. When they begin to crackle, and chopped garlic. Saute till the garlic turns light brown. Add the curry leaves and the chopped onions. Saute for 5 - 7 on medium heat or until crisp and golden color.

Add the diluted chilli powder, coriander powder, turmeric powder and cumin powder and continue to sauté 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 a medium heat or until the gravy slightly thickens.

Add coconut paste and cook on a low heat for 2 - 3 minutes. Serve with Papputu / Idiyappam / Rotis ...

1 comment:

Vicki Bensinger said...

What incredible flavors. Would this be considered a side dish or main course?