Tamil-style Baked Beans Curry

Ingredients

In this Tamil adaptation of Boston Baked Beans, we incorporate Tamil spices and flavors to create a unique twist. The original dish is typically sweet and savory, while the Tamil-style version is spicier and tangier. We use a blend of traditional Tamil spices such as mustard seeds, curry leaves, and red chili powder to infuse the curry with a distinct South Indian flavor. Additionally, we replace some of the original ingredients with Tamil staples like tamarind pulp and coconut milk to enhance the taste and texture of the dish. We alse have the original recipe for Boston Baked Beans, so you can check it out.

• 2 cups (400g) rajma (red kidney beans), soaked overnight 2 cups (400g) rajma (red kidney beans), soaked overnight
• 2 tablespoons oil 2 tablespoons oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 42g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked rajma. In a pressure cooker, add the rajma along with 4 cups of water and cook for 4-5 whistles or until the beans are tender. Set aside.
2. 2.
   Heat oil in a large pan or kadai. Add mustard seeds and cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
3. 3.
   Add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for 2 minutes.
6. 6.
   Add the cooked rajma along with the water it was cooked in. Stir in the tamarind pulp and coconut milk. Season with salt.
7. 7.
   Simmer the curry for 15-20 minutes on low heat, allowing the flavors to meld together.
8. 8.
   Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Rajma (red kidney beans) — Make sure to soak the rajma overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a few extra green chilies.
• Adjust the consistency of the curry by adding more water or coconut milk, depending on your preference.
• To enhance the flavor, temper the curry with curry leaves and dried red chilies before adding the mustard and cumin seeds.
• For a creamier texture, mash a few cooked rajma beans and stir them back into the curry.

Serving advice

Serve the Tamil-style Baked Beans Curry hot with steamed rice or roti. Accompany it with a side of raita (yogurt dip) and papadums for a complete meal.

Presentation advice

Garnish the curry with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Tamil-style bowl or on a banana leaf for an authentic touch.