Capsicum Kadi

North Indian version of Moor Kozhambu. Easy to prepare side dish.Again learnt it from a TV show

Ingredients

Curd Mix

• Fresh Curd -  2 cups
• Besan - 2 1/2 tablespoons
• Turmeric - 1/2 teaspoon
• Chilly Powder - 1 teaspoon
• Coriander Powder - 1/2 teaspoon
• Salt - less than 2 teaspoons

Tadka and Saute

• Oil - 2 teaspoons
• Mustard and Jeera Seeds - 1/2 teaspoon each
• Curry leaves - few
• Onion - 1 (finely chopped)
• Capsicum - 2 (diced)

Grinding - Tomato Paste

• Tomato - 2
• Green Chilly - 1 or 2
• Garlic - 2
• Ginger - little

Garnishing

• Coriander Leaves - little
• Kasuri Methi - little

Method
Step 1 - Buttermilk mix

• Take curd in a bowl.Add besan to it
• Beat it well by adding water gradually
• Put turmeric,chilly and coriander powders to it and mix well
• Add salt and finally whip it using a whipper or in a mixer jar.But be careful while running the mixer because it might spill
• You may use a manual churner also

Step 2 - Tomato Paste

• Grind tomatoes, chilly, garlic and ginger in a mixer.You may add little water
• Take it out and keep it aside

Step 3 - Tadka and Saute

• Heat oil in a vessel.Splutter mustard and jeera seeds
• Add curry leaves and onions.Saute till the onions become golden brown
• Add chopped capsicum and cook till it becomes soft

Step 4

• Add ground tomato paste with little water
• Cook till the raw smell escapes

Step 5

• Pour in the buttermilk mix
• Boil well for about 10 minutes

• Switch off the stove.Crush kasuri methi in between the palms and add it
• Also garnish with chopped coriander leaves

Kadi is ready.You can serve it as a side dish for Phulkas / Jeera Pulav























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