About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Tuesday, April 10, 2007

Rajma Masala

I had bought a pack of Rajma few weeks back, but I didnt really know what to make with it. I finally came up with my own recipe which is a mix of both South Indian and North Indian style. Naveen seemed to have liked it.... Hope you like it too!


1 cup Rajma, soaked in water overnight
1 cup Grated Coconut
1 Tomato chopped finely
1 Medium Onion chopped finely
2 tsp Rasam powder
1 tsp Garam masala
1 tsp Chilli powder
1 tsp Cumin seeds
1 tsp Ginger-garlic/Ginger paste
3-4 Curry leaves
1 tsp lemon juice
2 tbsp Oil
salt as per taste


  1. Pressure cook Rajma in plenty of water until it is completely cooked (about 3 whistles) and keep aside.

  2. In a blender, grind the coconut with water to make a smooth paste.

  3. In a kadai heat some oil. Add cumin seeds. Add surry leaves after the seeds splutter.

  4. Add chopped onions and fry till it turns transparent and light brown in colour. Add ginger paste and saute.

  5. Add tomatoes and the coconut paste; Cook covered until the tomatoes become tender.

  6. Add salt, rasam powder,chilli powder, garam masala and the cooked rajma; Cover and cook for another 2mins

  7. Remove from stove, add lemon juice and serve hot with rice or rotis.


Swathi said...

Hi ramya.

The recipe is great. Bu in the blender add a few groundnuts and onions too. It gives a new taste. Also you can add fried paneer to make rajma paneer!

Ramya's Mane Adige said...

Hey, Thanx for the tip Swathi. Will try it out next time.