Friday, June 13, 2014

Aloo Capsicum Kairas

This recipe is very much similar to Capsicum Kairas which I posted few days ago.There are 2 small difference - here we use potatoes and capsicum and we add roasted peanuts for seasoning whereas cashew nuts are added during tadka in Capsicum Kairas

Ingredients
Part 1 - Saute
  • Capsicum - 2 cups (finely chopped)
  • Potato - 1 cup (peeled and cubed)
Part 2 - Kairas Powder
  • Oil - 1 teaspoon
  • Red chillies - 5 nos
  • Channa dhal - 2 teaspoon
  • Urad dhal - 1 teaspoon
  • Coriander seeds - 1 teaspoon
  • Tamarind - 1 small ball
  • White sesame / elu - 2 teaspoon
  • Cumin seeds / Jeera - 1/2 teaspoon
  • Methi seeds - 1/4 teaspoon
Part 3 - Others
  • Water - little
  • Jaggery - little
  • Salt - 1 1/2 teaspoons
  • Turmeric - little
Part 4 - Seasoning
  • Oil - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Curry leaves - little
  • Red chilly - 2
  • Roasted peanuts - 1 teaspoon or more
Part 5 - Garnish
  • Grated coconut - 1/2 cup
Method
Step 1 - Saute
  • Saute capsicum pieces in 2 teaspoons of oil and keep it aside.Let it remain crunchy
  • Add aloo cubes and saute it in medium flame.Sprinkle water while doing so.Make sure it becomes soft
Step 2 -Kairas Powder
  • Heat oil in a pan fry red chillies first, then add channa,urad dhals followed by jeera,methi seeds, elu and coriander seeds.Switch off the stove
  • Also saute tamarind in this heat itself
  • Cool it  and grind it into a powder

Step 3 - Aloo Capsicum Kairas
  • Dissolve kairas powder in water and pour it in kadai.Boil it
  • Add jaggery powder and mix well
  • Heat for few minutes
  • Now add sauteed capsicum and aloo pieces.Put salt and mix well

Step 4- Seasoning and Garnishing
  • In a separate kadai heat oil and season with mentioned ingredients in "Part 4 "
  • Pour the seasonings over the cooked gravy
  • Garnish with coriander leaves and coconut paste.Mix well and switch off the stove
Aloo Capsicum Kairas is ready.It goes well with Dosa, Pongal, Poori and Phulkas