Cauliflower Rajma Masala Curry

#CauliflowerRajmaMasalaCurry : Some of the vegetables best suitable for making coconut masala curries are banana, brinjal, yam, and cauliflower. Cauliflower in combination with green peas or potato or rajma tastier than simple cauliflower masala curry. Here let me present Cauliflower Rajma masala curry.

Ingredients :
Rajma                                : 2 tblsp
Cauliflower pieces               : 1 cup
Salt                                    : 1/2 tsp ( adjust )
Oil                                     : 1 tsp
Mustard seeds                     : 1/2 tsp
Urad dhal                            : 1 tsp
Curry leaves                        : 6

Ingredients for Masala :

Coconut scrap                     : 2 tblsp
Cumin seeds                        : 1 tsp
Fennel seeds                        : 1 tsp
coriander seeds                    : 1/2 tsp
Red chilly                            : 1 ( adjust )
garlic cloves                        : 3
Small Onion                        : 3
OR
Onion                                 : 1 small
salt                                    : 1 pinch
curry leaves and coriander leaves little to grind and garnish.

Method :
Soak rajma the previous night.
Pressure cook for 3 whistles and 5 minutes.
If rajma is not cooked soft again cook for 5 more minutes.
Drain water and keep aside.
Put cauliflower pieces in warm water with 1/2 tsp of salt for 15 minutes to remove small worms from florets.
Grind masala using a mixie and keep aside.
Keep a kadai on slow flame and add 1 tsp of oil.
Splutter mustard seeds and then add urad dhal.
When urad dhal becomes golden color add cauliflower and salt.
Stir with a ladle and close with a lid to cook cauliflower soft.
When it is done add cooked rajma and ground masala.

Mix well and allow to simmer till all water evaporates and curry becomes dry.
Keep turning the curry with a ladle at regular intervals.

Now masala coated cauliflower rajma curry is ready to enjoy.

Enjoy with sambar or rasam mixed rice.


It also goes well with chappathy or puri.





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Cauliflower manchurian

Colacasia masala curry

brinjal masala curry

Cauliflower poriyal

Vazhaipoo carrot poriyal

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rajma sundal - red kidney beans curry

#RajmaSundal  #RedKidneyBeansStirFry : #Rajma gravy is a very popular North Indian dish usually served with roti or rice. Once in a while I used to prepare rajma kurma for chappathy or poori. Rajma is known as Red kidney beans in English. Rajma is rich in protein just like any other legume. It is very important to include at least one serving of legumes or lentils  in our daily diet to get essential proteins.
Yesterday I saw these beans in my store room.
Immediately I soaked half a cup of rajma in water.
Today for lunch, I did not try to prepare a gravy instead prepared sundal [ stir fry ] and enjoyed with rasam sadam ( rice ).
Here comes the recipe.

Ingredients :
Soaked Rajma                                    : 1/2 cup
Mustard Seeds                                   : 1/2 tsp
Urad Dhal                                           : 1/2 tsp
Red Chilly                                            : 1 or 2 [ adjust ]
Red chilly powder                                : 1/4 tsp [ adjust ]
Asafoetida powder                              : a pinch                                      
Oil                                                      : 1/2 tsp
Curry leaves                                        : 6 to 8
Coconut scrap                                     : 2 tsp
Salt                                                      : 1/2 tsp [ adjust ]

Method :
Pressure cook rajma with water and salt for 4 whistles and 4 minutes at SIM.
Unlike other beans rajma takes more time to cook well.
Keep a kadai on a stove over slow flame with oil.
When the oil becomes hot splutter mustard seeds.
Then add broken red chilly and fry urad dhal till it turns golden brown.
Now add curry leaves, and then add red chilly powder & asafoetida.
Now add boiled rajma.
Saute for few minutes over a high flame till all the water evaporates.
Finally add coconut scrap and mix well.



Switch off stove and transfer into a serving bowl.

We can have it as side dish for white rice mixed with sambar or rasam.
can also be enjoyed as evening snack.

You might also like to try

sprouted green gram sundal

greenpeas sundal

kollu [ horsegram ] sundal

kondakadalai [ chickpea ] sundal

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