Monday, April 15, 2013

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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