Chawli chi Amti (Red Adzuki Bean Curry)

  • 2.5 cups red adzuki beans (because that’s how much I had and wanted to finish the packet)
  • ½ packet frozen shredded fresh coconut (~200g) OR half a can of coconut milk
  • 1-2 dried red chiles (use more as needed)
  • 3 tbsp coriander seeds
  • 2 tsp cumin seeds
  • ½ tsp turmeric powder
  • 2-3 tbsp oil
  • 1 tsp mustard seeds
  • pinch asafetida (optional)
  • 5-6 curry leaves, sliced into strips
  • 1-2 Thai green chiles, sliced down their length (optional)
  • 1-2 tbsp tamarind paste (or lemon juice)
  • 1-2 tsp powdered jaggery or brown sugar (optional)
  • salt to taste
  1. Soak adzuki beans overnight or give them a hot soak for 2 hours. Cook beans with at least 3 times the amount of water in your pressure cooker (weighted: 3 pressure releases) so that the beans hold their shape and are not mush.
  2. While the beans are cooking, thaw frozen coconut in the microwave on low power. Typically, I do this in short 2-minute bursts at 20% power, break up large chunks and repeat. If the coconut is getting too warm or is cooking, lower the power and/or time.
  3. In your blender, grind thawed coconut with red chiles, coriander seeds, cumin seeds, turmeric powder and about 1 cup of water, or as much as your blender needs. The smoother the paste, the better. If using coconut milk, blend the spices in as little coconut milk as needed, and add the rest of the coconut milk directly to the pot.
  4. Add cooked beans, along with the water they were cooked in. Add salt, tamarind paste and jaggery. If using lemon juice, wait until the very end to add it for maximum flavor. Mix well. Cook on medium heat, stirring frequently until it starts to simmer. Allow it to simmer for 5-10 minutes. Add lemon juice just before serving, if you aren’t using tamarind paste.
  5. Garnish with cilantro, if you wish.

I like this to be soupy so I add more water and adjust the seasoning (salt, red chile powder if the green chiles didn’t up the heat quotient enough, more tamarind paste or lemon juice). It thickens by the next day.

Serve hot over steamed rice.

If you don’t have frozen/fresh coconut, use half a can of coconut milk (not the drinking kind).

This is a very basic no-frills coconut curry

Variations:

  • Instead of seasoning the oil with mustard seeds and asafetida, you could also use a combination of a piece of cinnamon stick, a couple cardamoms, 4-5 cloves and 1 tsp whole black pepper.
  • Add some fresh ginger to the blender while making the paste.
  • Add some julienned garlic to the hot oil.
  • Add ginger-garlic paste to the curry while it simmers.
  • Sauté some chopped onions in the hot oil before adding the coconut paste.