Red Chori (Adzuki Beans) Curry

          Red Chori is also known as Adzuki beans ( the Japanese name) or also as red cow beans. They are usually used in a sweet preparation in Japan, but in India, we use the cooked beans in curries, salads and dals. Like other beans they are very nutritious and have a high iron content. Again, this beans does not require to be soaked. For today's dish I have used the cooked beans in a dry curry, which makes for an excellent side dish to rice and some vegetable gravy or even with Moru Kuzhambu..

Need To Have

• Red Chori - 1 cup
• Onion - 1 small chopped
• Grated Coconut - 1 tablespoon
• Cumin Seeds - 1 teaspoon
• Dried Red Chillies - 4
• Mustard Seeds - 1/2 teaspoon
• Urad Or Black Gram Dal - 2 teaspoons
• Asafoetida - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Curry Leaves - 5 or 7

Method
          Pressure cook the red chori (adzuki beans) till done but not mushy. Grind the onion, coconut, cumin seeds and the red chillies without adding water ( a coarse mixture). Heat some oil, add the mustard seeds and the urad dal, once it starts spluttering, add the curry leaves, asafoetida, ground mixture, salt and turmeric powder, saute well till it becomes dry and you get a nice aroma, add the cooked red chori, mix everything for a few minutes, remove and serve.

Sending it to Erivum Puliyum for Sangee's Show Me Your "Hits" - Iron Rich Foods event
                to Zesty South Indian Kitchen for the Hearth And Soul Blog Hop event and
                to Simply.Food for Sara's Cooking With Love - Dad event.


Note
It takes the same time as you need to pressure cook parboiled rice, do it according to your cooker, or also can soak and cook in a regular pot, it'll take a longer time.
Don't grind the mixture into a fine paste.
The black gram dal that you use here is without the skin, and also add red chillies according to your spice level and also some chillies tend to be more hot than the other.