Fresh Rajma/Kidney Beans Humman Recipe

Fresh Kidney Beans are seasonal. Available during the winter months, they can be used in a variety of dishes. Today I have posted a Humman, which is a coconut based gravy. It can be served either with Rice, Neer Dosa, Roti or even with bread.

Ingredients :

  • 250 gms shelled fresh Kidney beans
  • 1 medium sized potato
  • 1/2 of a large coconut grated
  • 12 roasted Byadgi or Kashmiri chillies
  • 1 tbsp Tamarind paste
  • Salt
  • 1 tsp Hing/asafoetida
  • 3 tbsps coconut oil


Deskin the Potato, wash and chop into tiny cubes. Pressure cook with the fresh Kidney beans in 500ml (2 glasses) of water with a little salt to two whistles. Grind the grated coconut, roasted red chillies, Hing and tamarind to a smooth paste. Pour the ground masala into the cooked beans and Potato mixture, adjust salt and add enough water to get a gravy of pouring consistency. Boil well. Drizzle with coconut oil. Mix thoroughly, cover and keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Liked the post? Leave a comment...