Sizzling Tastebuds

Fresh Rajma Sundal ~ Navaratri Sundal recipes…

Rajma (kidney beans) is mimickingly called “Rajamma” in our house,and is eaten if that’s the last resort and they have NOTHING else to eat. Knowing this trend, I hardly make “Rajma-Chawal” at home. 

The man of the house however raves about the Rajma Chawal made at his boss’ place and I am like “What’s wrong with my version?” !! Well ! to each his own… I often disguise this legume /lentil into Rajma Pepper Quesedillas or a Multigrain Adai(Thick Mixed lentil crepe)

But when my neighbourhood vegetable vendor told me about some fresh Rajma (kidney beans) plucked off her farm, I bought some from her and immediately made this Sundal. Both the man and the elder one loved it and went for second helpings ! There, I had a winner :-)) I am keeping my eyes open for the next batch of fresh rajma from now on 🙂

Although I have made Sundal (or steamed snack / Steamed Salad) with most legumes soaked and steamed like Channa dal,Black Chickpeas,Masoor Dal,Green Gram(payaru),Avarekaalu,Battani (fresh green peas),Kabuli ChannaSprouts, there was something fresh and vibrant about using the fresh legumes. If you do have access to these, make it for a quick snack / side dish and you will love it 🙂


Prep time : 5 mins, Cook time :15 mins ; Serves : 3

You would need:

  • Fresh Rajma – 1 cup (200 ml = 1 cup)
  • Salt – to taste
  • Fresh Coconut – 2 TBSP


  • Oil – 1 tsp
  • Urad dal / split black gram – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Red chillies – 1 no.
  • 2 green chillies -slit 
  • Curry leaves – few
  • a pinch of Asafoetida
  • Finely chopped coriander – 1 tsp


  1. Steam cook / Pressure cook the fresh rajma with a pinch of salt. Drain completely.
  2. In a pan, add oil, splutter mustard seeds. Add the dal, let it brown a bit. Now add the other ingredients and saute well. 
  3. Tip in the cooked Rajma and stir well, adjust salt.
  4. Top with fresh coconut and serve immediately


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  1. MySpicyKitchen

    Even I am not a big fan of rajma. Fresh rajma sundal sounds like a nice snack. I never tasted fresh rajma though.

  2. vaishali sabnani

    I am one big fan of Raajma Chawal..I can eat it for any meal..even breakfast..unlike my family who are not interested in is rarely made. but i like this fresh raajma sounds so unique and the salad is tempting.

  3. Gayathri Kumar

    The only dish I use rajma is for gravy as a side for rotis. Anything else would not be touched. This fresh rajma sundal sounds like a healthy snack for evenings..

  4. Very nutritious Sundal, even i have a sundal post too, but mine is different from urs. Wonderful sundal with fresh rajma.

  5. I would love to lay my hands on fresh legumes. The rfesh ones take the taste quotient several notches up!

  6. Suma Gandlur

    My husband hates rajma, chole, paneer, the list goes on and in short, everything that is associated with north Indian style cooking. The man lived in North and seems to have liked that stuff once upon a time. 🙂 So in a way, I can understand your husband's dislike towards rajma.
    I think I am hearing about and seeing the fresh rajma beans for the first time in my life. The tender beans must have made a wonderful sundal.

  7. heyyy sundal season started kya? awesome. Happy navratri.


    I'm surprised that your family doesn't like rajma. here two things are new to me- the rajma haters and fresh rajma beans. Would love to lay my hands on fresh rajma if I could ever.Sundal must have tasted awesum.

  9. cookingwithsapana

    My family lives for Rajma. It has to be in menu twice in a week or else no one wants to eat food. Sundal looks amazing.

  10. I LOVE rajma, they are so hearty and delicious. I love your South Indian twist to rajma.

  11. The Pumpkin Farm

    fresh rajma, even this thought never occurred to me ,like it existed 🙂 good to learn something new…i have never seen this in mumbai…but i suppose i would love to make sundal using the soaked version as this itself sounds interesting combo

  12. Never used fresh rajma and the dried ones are always so hard to cook..this sounds so good to make if we get those fresh ones..

  13. I end up using rajma for the dal makhni all the time…love this sundal. Goes well with Navrathri and golu

  14. The only person in our house who likes rajma is the younger one.She is like a pendulum yes today no tomorrow so I dare not buy rajma. This sundal looks yum. Come to think I never make them. Must try.

  15. Sandhya Ramakrishnan

    My dad calls rajma as kotta kuzhambu and he was never a big fan of it. This sundal sounds like a good way to use them up.

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