Rajma Sundakkai Vathal Kuzhambu/Kidney Beans Dry Turkey Berries Gravy

Usually Vatha kuzhambu/Vathal Kuzhambu is prepared simply with dried berries or else with sun dried vegetables. My today's recipe goes for a fingerlicking tangy gravy with kidney beans aka Rajma.Adding rajma makes this gravy more delicious and definitely nutritious. Dried turkeyberries have many health benefits, especially its advised to take often in our diet . Since this turkey berries have bitter taste, most of the time none at home like to have anything cooked with this berries. However i found out a better way to sneak this vegetable and its works awesome. If i prepare sundakka vatha kuzhambu, once the gravy gets finished, i mix immediately the cooked rice to the gravy drizzled with ghee or gingelly oil,and keep aside atleast for an hour before serving.This method works and my kids just love this vatha kuzhambu rice when served along with papads,fryums or else with boiled eggs.

If you would have went through my previous posts, you might have noticed that am blogging for this whole month with 5 ingredients for 5 weeks as theme. I picked a dry bean a week and am blogging about many interesting dishes out of them. This week's main ingredient is Dry kidney beans aka Rajma. Rajma have tremendous source of soluble fibre hence they helps a lot to lower the cholesterol levels. These beans are low in fat and good for diabetic peoples. As much as like most of the beans, kidney beans helps a lot for weight loss and prevents hypertension. You can dish out varieties of interesting foods with this kidney beans,stay tuned to see what i cooked with this incredible bean.

1/4cup Sundakka vathals/Dry turkey berries
1cup Cooked Rajma
1cup Tamarind extract
1no Onion (big & diced)
4-5 Garlic cloves (crushed)
Few curry leaves
1tsp Chilly powder
1tbsp Coriander powder
1tsp Mustard seeds
1/4tsp Fenugreek seeds
1tsp Toor dal
1/2tsp Cumin seeds
1/2cup Gingelly oil
Salt

Heat gingelly oil in a heavy bottomed pan, fry the mustard seeds,fenugreek seeds,cumin seeds,toor dal.

Once they turn brown, add the curry leaves, the dry turkey berries and crushed garlic cloves and fry until they turns brown.

Add immediately the onions and cook until the onions turns transculent.

Now add the cooked rajma, saute for few minutes.

Add the chilly powder,coriander powder,salt to the tamarind extract.

Add this spiced tamarind extract to the cooking veggies, cook everything in simmer until the oil gets separates.

The gravy constitency should be bit thick..

Serve hot with  rice and papads..

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