Monday, September 26, 2016

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.

Rajma Sundakkai Vathal Kuzhambu,Kidney beans Tamarind Gravy

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.

Kidney beans Kuzhambu, Rajma Vatha Kuzhambu

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

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.

Rajma Vatha Kuzhambu, Kidney beans Tangy Gravy

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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vaishali sabnani said... Reply To This Comment

Dried berries are new to me , but anything with raajma is fine for me .

Gayathri Kumar said... Reply To This Comment

This is such an interesting version of vatha kulambu with rajma. Love it..

MySpicyKitchen said... Reply To This Comment

I have come across recipes with this berry online but never seen or tasted it. Gravy looks very nice and rajma in a south indian gravy is nice twist.

divyagcp said... Reply To This Comment

This looks like one tasty gravy akka.. especially the addition of rajma, makes me want to eat it right away.. :)

The Pumpkin Farm said... Reply To This Comment

tamarind, dried berries...lovely version

Harini R said... Reply To This Comment

Lovely fusion of north and south, Priya.

Kalyani said... Reply To This Comment

Would go well with curd rice :))

Unknown said... Reply To This Comment

Super fusion curry aks, who would have thought to add rajma in vatha kuzhambhu semma ponga :)

Reva said... Reply To This Comment

sundakkai vathal and rajma .. Akka, unga creativity super .. looks super yum ..:)

Srividhya said... Reply To This Comment

super.. rajma pottu paninadu ella. will try it out

Suma Gandlur said... Reply To This Comment

The addition of rajma to the flavorful vatha kuzhambu is an innovative idea besides making it more nutrition. said... Reply To This Comment

Normally in Punjabi rajma tamarind is not added, but I have made few times with tamarind and liked the flavor. Turkey berry is something new to me

Pavani said... Reply To This Comment

Very interesting dish kidney beans and dry Turkey beans. Looks delicious.

Smruti Ashar said... Reply To This Comment

I love kidney beans. This version is super flavorful and tasty for sure!!

Sowmya :) said... Reply To This Comment

My husband loves Vetha kozhambu and thinks I don't make it enough ie every day. Will surely try this...he will absolutely love it

Srivalli said... Reply To This Comment

That's surely an interesting vatha kulambu you to come up with such innovative dishes!

cookingwithsapana said... Reply To This Comment

What an interesting combination of beans to make a nice yummy curry.

Archana said... Reply To This Comment

Turket berries are new to me but I love the flavours here Priya.

Sandhya Ramakrishnan said... Reply To This Comment

I make a rajma subzi with tamarind in it called the pungent feijoda. This vathal kuzhambu sounds so interesting and I would have never thought of making it this way.

The Pumpkin Farm said... Reply To This Comment

i remmeber tasting these beries in chennai during last bm...intresting to combine them with kidney beans.