Rajma ( kidney beans) usli and saaru ( rasam)

 

Ingredients 

Rajma beans ( kidney beans)—2 cups

Firstly wash and soak rajma overnight or 7 to 8 hours.

Next morning drain the water and rinse the beans again.

Add fresh water to it and pressure cook for 4 to 5 whistles on medium flame.( use water just to immerse beans ).

Once the pressure reduces open the lid and drain the water and keep it aside to prepare saaru.

Also 1/4 cup boiled rajma aside for saaru

Ingredients for making usli (Sundal)

Boiled rajma 

Fresh grated coconut ( kayi turi//nariyal)—1/4 to 1/2 cup

Green chillies (hasiru menasina kayi)—3 to 4

Curry leaves (karibevu//kadipatta)—few

Lemon juice (nimbe rasa)—2 tablespoon 

Salt —to taste 

Jaggery powder (Bella//gud)—1 tablespoon 

Coriander leaves (kothambari soppu//dhania)—2 tablespoon chopped 

For seasoning (oggarane)

Oil—2 tablespoon 

Sasive (mustard seeds//rai)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Asafoetida (hing//ingu)—1 tablespoon 

Turmeric powder (arisina//haldi)—1/2 teaspoon 

Method for preparing usli

Grind grated coconut and green chillies to a coarse powder ( just pulse it) in a mixer grinder jar 

Heat oil in a pan or kadai ,once hot add  sasive,jeerige and sauté on medium flame.

When it splutters add hing,karibevu ,and sauté for a minute.

Add in ground coconut paste ,arisina,jaggery powder and sauté.

Add in boiled rajma ,salt and stir till everything mixes well for 3 to 4 minutes 

Add chopped coriander leaves and lemon juice and mix well.

Switch off the stove.

Delicious rajma usli is ready to serve.

You can eat with thick curd (mosaru//dahi)

Ingredients for making saaru ( rasam)

Boiled rajma beans—1/4 cup

Drained water from boiled rajma beans 

Fresh grated coconut—1/4 to 1/2 cup

Rasam powder (saarina pudi//saaru powder)—2 tablespoon 

Tamarind soaked in water (hunase hannu//imli)—small lemon size 

Jeera (jeerige//cumin seeds)—1 tablespoon 

Jaggery powder (Bella//gud)—2 tablespoon 

Salt —to taste

Curry leaves (karibevu//kadipatta)—few

Method for preparing saaru

Grind boiled rajma,grated coconut,hunase hannu,saarina pudi,jeera together in a mixer grinder jar to a smooth paste adding sufficient water.

Add this paste to boiled strained water,and mix well.

Add salt,jaggery powder and karibevu and mix well

Also add required amount of water to adjust consistency of saaru.

Keep it for boiling and let it boil for 7 to 8 minutes.

Now prepare for seasoning (oggarane)

Heat 1 tablespoon of ghee in a laddle,once hot add 1 teaspoon of mustard seeds (sasive),jeerige (jeera//cumin seeds),asafoetida (hing,ingu).

When it stops spluttering pour over boiled saaru.

Note;;you can follow the same procedure for 

Kadale kaalu (chole//chick peas)

White or green peas( batani) Fresh or dry

Peanuts (kadale kayi bija)

Lobia( alasande kaalu)

Corn

Green gram(hesaru kaalu) for preparing usli.