Subscribe to RSSRajma with yogurt
At my home, I think I am the only one who loves rajma. I had this for the first time in Belgaum and ever since then, I have been a big fan. I saw two of my friends, who were from Delhi, make a very creamy and tasty rajma. I tried exact same recipe, I was never able to get the same consistency. I think it is because I never have patience to fry the onions and tomato paste well and I don’t use ready made puree. Then my dear friends Anita and Bee posted their versions of rajma which made me drool.
Then one day, in a Kannada book, I saw rajma with yogurt and I wanted to give it a try. I didn’t follow the recipe, but I just followed what I remembered from college days and also Anita and Bee’s versions to make this. So the best thing about this recipe is, no tomato - that helps me because these days my fridge is almost always empty. I was bowled over by the taste of it, exactly like I love. The best part is V loves this (who by the way never liked to eat rajma before this). As I mentioned, this is not the authentic recipe, check the links for authentic ones, this is just something I love. Give this a try.
Ingredients:
1 cup red kidney beans(rajma)
1/2 cup onion
2/3 cup thick yogurt + 1 tea spn besan
3 cloves
1″ cinnamon
1 tea spn garam masala(optional)
1 green cardamom
1 tea spn chilli powder
A pinch turmeric
3-4 strands coriander leaves
Oil
Salt
Method:
Soak beans in water overnight and cook in pressure cooker till they are soft, but still retain their shape.
Heat a little oil and add cloves, cinnamon, cardamom, onion and fry till onion turns brownish. Then add chilli powder, turmeric powder, salt and fry for few minutes. Add yogurt, besan and cook on a medium low flame for 2-3mins.
Add cooked beans, garam masala and let it cook for about 10-15 mins till it thickens.
Garnish with coriander leaves and serve hot.
Serves : 3-4
Preparation time : 30mins (these beans take a long time to cook).
PS: Besan is optional. When yogurt it heated, the water seperates and it breaks. Besan avoids this, so I usually add it when I need to heat yogurt or buttermilk.
Unique creativity Shilpa. Gald to know V Liked Rajma …finally
August 14th, 2008 at 7:46 pmI should try adding besan..Otherwise I make it almost in a similar way..Looks great..
August 14th, 2008 at 8:12 pmi’m crazy about rajma. i’m gonna try this very very soon.
August 14th, 2008 at 8:15 pmto avoid yogurt breaking, hang it in cheesecloth for an hour, and use the thick stuff. even works for lowfat yogurt. or use sour cream. it doesn’t split, but i prefer to hang homemade yogurt.
August 14th, 2008 at 8:16 pmi love rajhma, specially rajhma chawal. this rajhma looks sooo tempeting.
August 14th, 2008 at 8:22 pmd-lish! rajma looks so thick n creamy, Shilpa
August 14th, 2008 at 9:05 pmI am not a rajma fan either… I love the masala though, and the gravy has a nice color.. I can try it with chickpeas I guess…
August 14th, 2008 at 10:42 pmLike Bee says, home made hung yogurt is an excellent option.
August 14th, 2008 at 11:04 pmI tend to use this instead of cream in many north Indian dishes. You get a lovely creamy texture and taste withour the calories.:)
There’s a masoor dal I made this way on my blog.
[...] Shilpa wrote a fantastic post today on “Rajma with yogurt”Here’s ONLY a quick extractI ate this for the first time in Belgaum and ever since then, I have been a big fan. I saw two of my friends, who were from Delhi, make a very creamy and tasty rajma. I tried exact same recipe, I […] [...]
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August 15th, 2008 at 12:46 amRajma with yoghurt is totally new to me…
August 15th, 2008 at 2:38 amWhenever you mention about Belgaum I start missing my days there..Nostalgia!!
yogurt+besan in rajma is never hard of. but it is much better and healthier than the ones where cream is added to make it more creamy. thanks shilpa. will give it a shot next time when we make rajma
August 15th, 2008 at 5:44 amMy mum rajma very similar to this. Shilpa, you brought back some lovely memories!
August 15th, 2008 at 6:35 amAnother trick to keep the yoghurt from separating is to add it to the rajma at the very end: first take a spoon of the gravy and mix it well with the yoghurt in a cup and then add.
August 15th, 2008 at 6:59 amThis recipe is much like one I’ve made for years- looks pretty tasty!! I think the only difference is I add a little ginger to tone down the music.
Rajma is yet another dish I hadn’t come across before… but I have all the ingredients at home, so could be making an appearance soon!
August 15th, 2008 at 9:26 amYoghurt + Besan to prevent splitting is a great tip Shilpa, thanks…
August 15th, 2008 at 9:31 amLovely rajma recipe. I used to make rajma once in a week. Love the recipe.
August 15th, 2008 at 9:39 amRajma looks superb,a very simple variation for the otherwise lengthy onion tomato gravy procedure!
August 15th, 2008 at 1:22 pmAnd yeah the addition of besan while adding yoghurt is a wonderful tip,will check it out the next time i make curd bread upma,coz most of the time,while making that,curd tends to curdle
very lovely recipe…..
August 15th, 2008 at 2:00 pmHiShilpa!! how are u dear? I don’t get time to post comments, but I do read ur recipes! loved the different rajma…..Am trying this over the weekend!!!
August 15th, 2008 at 2:28 pmhey shilpa, u have a surprise waiting for u in my blog. do check it out
August 15th, 2008 at 3:37 pmhttp://myluvforfood.blogspot.com/2008/08/tortellini-pasta-soup-with-blue-cheese.html
well deserved
Something new and yum to me. Never tried out this combi. Looks gr8.
August 16th, 2008 at 12:16 amWow Shilpa… Rajma wid Yogurt… gr8 combi dear… will defo try dis soon.. Thnx
August 16th, 2008 at 12:18 amThats nice. I love your recipe ideas and try them often. I usually cook Rajma with a couple of tea bags or one tea spoon of tea powder wrapped in a thin cloth. It gives unique taste to Rajma. Regarding Yoghart, I simply put it while griding the paste. I never had the problem of splitting. Without tomato..will try this.
August 16th, 2008 at 1:15 amThis is my first time here.Lovely blog.Your recipes are very interesting and the pictures are mouthwatering.Im gonna try ur “rajma with yogurt”..thnks for the recipe.
August 16th, 2008 at 1:31 pmI am finally caught up with your posts.
August 16th, 2008 at 10:34 pmWe make Rajma every 10 days or so at home and I look forward to trying your version the next time around. Thanks Shilpa!
Nothing to beat yogurt in sheer versatility - I’m adding this recipe to the 1001 raitas One page cookbook. Thanks !
August 17th, 2008 at 8:47 pmhi shilpa..
tried rajma today.. it was real tasty!
but the color dint come as good as yours! :(.. mine had the yellowis white color similar to Khadhi..how do i get the brownish color ?
Shilpa: Maithri, the “Byadagi” chilli powder that I have gives a very bright color. Also, I cook the dish for longer time, by this, the rajma also gives out its bright color.
August 18th, 2008 at 5:43 amLovely recipe, Shilpa.
I have always made Rajmah with tomaotoes, all other ingredients same as yours, except for the besan. I also add lots of finely julliened ginger and low-fat sour cream 9add the cream at the very end) and have never had problems of curdling….comes out very tangy and yummy..
Will definitley try with Besan, hubby loves anything with besan !!
Shilpa: Chetna, It does not have any taste of besan to it. This version was mainly ivolved because I wanted to avoid tomatoes and also wanted to keep it simple by adding whatever available in refrigerator.
August 22nd, 2008 at 1:05 pm[...] have always liked yoghurt curries, so this Rajma with Yoghurt from Aayi’s Recipes caught my eye. I have made this myself and it is quite yummy. I like the [...]
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August 25th, 2008 at 3:53 am