- Rajma – 1 cup
- Tamarind – Lemon size
- Tomato – 1 big size
- Sambar Onion – 10
- Garlic flakes – 10
- Sambar Powder – 1 heaped tablespoon
- Turmeric powder – ½ teaspoon
- Coconut gratings – 2 tablespoon
- Oil – 2 tablespoon
- Mustard – 1 teaspoon
- Curry leaves – few
- Salt – 1 teaspoon or as per taste
- Soak Rajma in water for about 8 to 10 hours or overnight.
- Wash the soaked rajma well and drain the water completely. Put it in a pressure cooker and add enough water to cover the rajma. Cook for 5 to 6 whistles. Once it is cooled down, drain the excess water.
- Soak tamarind and salt in one cup of water. Squeeze out the tamarind and extract the juice. Add more water and again take out the remaining juice. The tamarind juice should be of 3 cups.
- Peel the onion and garlic. Chop the tomato finely.
- In a kadai put the oil. When it is hot add mustard. When it pops up add the peeled onion and garlic (you can use it as whole) and curry leaves. Fry for few seconds. Then add tomato pieces along with a pinch of salt and fry till mashes well. Add sambar powder, turmeric and salt. Mix it well. Then add the cooked rajma and tamarind extract. Stir well and allow to boil.
- Meantime, grind the coconut to a fine paste and add to the Kuzhambu. Stir well and allow to boil for few more seconds and remove.