Sunday, June 12, 2016


Red kidney beans /  Rajma form an important part of a vegetarian diet due to their excellent protein content. Whenever you boil these beans for making any dish never throw away the water which is full of nutrition. You can add it to make gravies or soups. I tried out rasam today and it was so tasty just like the one we make normally with dal. I just added few grains of boiled mashed rajma to give the thickness to the rasam. Rest is the same procedure. You can enjoy drinking this on a cold or rainy day or serve it with plain rice along with some stir fried sabzi.

Rajma water ..... 2 cups
Mashed rajma ... 1 tbsp
Turmeric powder .. 1/8 tsp
Asafoetida ........... a pinch
Crushed garlic .... 2 flakes
Tomato .............. 1 small
Dry red chillies ... 1 broken
Mustard seeds .... 1 tsp
Curry leaves ....... 1 sprig
Coriander leaves ... for garnishing
Lemon juice ....... 1 tbsp
Salt .................... to taste
Sugar .............. 1/2 tsp to balance the taste 
Oil ....... 1 tbsp
Rasam powder ......... 1 tsp ( see the home made rasam powder recipe - HERE )

1. Heat oil and add the mustard seeds, asafoetida, broken red chillies and curry leaves.
2. When they crackle add the crushed garlic flakes and tomato pieces.
3. Add the strained rajma water and bring to a boil. 
4. Simmer it and add the mashed rajma, salt, sugar and rasam powder.
5. When you get the desired consistency, stir in the lemon juice and add some fresh coriander leaves.

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  1. You have such interesting food - I love red kidney beans and this is a great new way to cook with them!

    1. Thanks Heidi.. we learn lot of new things from each other..

  2. This is a great idea to make it more nutritious...

  3. I love rasam in all forms and this sounds just so interesting!

    1. Same here Rafeeda.. you must try this one :)

  4. Mmm, what a delicious combination of flavours. I love using mustard seeds.

    1. Thanks Dannii.. yes mustard seeds give a lovely flavour to the dishes.

  5. Rajma rasam sounds interesting..nice flavorful rasam


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