Rajma Koddel

We all have tried and tasted Punjabi Rajma curry sometime in our life and we definitely loved it. Generally people cook rajma in onion and tomato based gravy. Some even add cream for a much creamier version.


But today I am bringing to you a completely different version of rajma which can be easily made, is fragrant and tastes delicious. Rajma Koddel or Rajma Randay as they say it in Konkani, is a traditional coconut based gravy that is tempered with garlic.

I usually don’t cook much of Konkani Cuisine on everyday basis as it uses a lot of coconut in its preparation and Pritesh and myself are not much of a coconut persons. We enjoy it during the festive season, when we go to the temple or when we are bored of having our usual food. But rajma koddle is a total comfort food and my personal favourite which I can have anytime.


Koddel can be prepared in various combinations using horsegram sprouts (kulith), raw plantains, white beans along with yams, potatoes or raw jackfruit. It tastes really delicious in any combinations.


Today I have prepared koddel using only rajma as thats what I had in my kitchen today :-). This koddle is a beautiful, delicious and very aromatic accompaniment to steamed rice or hot chapati’s.


Prep Time: 15 mins                  Cook time: 15 mins                       Serves: 4


Rajma – 1 cup

Grated coconut – 1 .5 cup

Tamarind – Small ball (about the size of a small marble)

Roasted dry red chillies in oil – 6 to 8 depending on the spiciness of the dry chillies

Garlic – 10 cloves (semi crushed)

Coconut oil – 2 tsp

Salt to taste


  • Soak rajma overnight and pressure cook it with little salt till rajma turns soft. Drain and keep aside.
  • Now for the coconut gravy, grind together the roasted red chillies, tamarind and coconut to a smooth paste.
  • Take a deep dish pan, add the ground masala and cooked rajma to it. Bring this mixture to a boil. Adjust the salt and add water to get the desired consistency.
  • For tempering, take coconut oil and fry garlic on medium low flame till you get a nice golden colour to it. Once done, add this to the coconut gravy.
  • Serve it with hot steamed rice or chapati’s.



To get a nice red colour and heat to your gravy, please use Kashmiri red chillies or Byadagi Chillies.

Boiled potatoes can be added to this curry along with rajma.

If you are using frozen coconut, let it thaw and come to room temperature. Otherwise it will get buttery while grinding.


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