Wednesday, August 21, 2013

Capsicum Kurma

A very nice break from the usual onion/tomato based gravies. Roasted peanuts, sesame seeds along with capsicum gives this kurma a fresh & nice flavor. Capsicum Kurma is indeed a tasty break from the regular gravies and goes well with rice/roti.

Peanuts - Coconut - Sesame seeds - Does that remind you of any other cuisine? Yep, Thai it is. It had been quite a while since I had some good Thai food, but sure this gravy reminded me of Thai Curry / Panang Curry. Recently, we bought cellophane noodles a.k.a bean noodles from costco and I couldn't praise myself enough for putting the noodles & capsicum gravy together!

In my opinion, this gravy should make a great side for south Indian breakfast items like idli / idiyappam too!


Basic Info
Complexity - Medium
Prep time - 10 mins
Cook time - 20 mins
Serves - 3-4

Ingredients
Carrot - 1 no
Peas - a handful
Mini Bell Peppers - 6-8 nos
Onion - 1 no
Cumin seeds - 3/4 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Cilantro - to garnish
Oil - 1 tbsp
Salt - to taste

For Masala Paste
Coriander seeds - 2 tsp
Fresh grated coconut - 1.5 tbsp (replace it with dry coconut powder/flakes)
White sesame seeds - 1 tsp
Dry red chilli - 1 no
Raw Peanuts - 1/4 cup

Method
Dry roast all the items under 'For Masala Paste' over low flame until golden brown and let it cool completely. Using a mixer grind them into a thick & fine paste by adding very little water. Keep it aside.
Note:  If you are using dry coconut powder, grind the items without water into fine powder.

In a saucepan, heat oil. When hot, crackle cumin seeds. Add onion and saute until it turns translucent. Add carrot, peas, bell pepper and saute until tender but still crispy for approx 3-5 mins. To this, add turmeric powder, red chilli powder, salt and cook for a min.

Add the ground paste, give it a nice mix and cook for 1-2 mins. Add 3/4 cup of water, and let it boil over medium flame. Cook until the gravy becomes thick for 3-4 mins. Remove from heat.

Garnish with chopped cilantro, and serve warm with rice/roti.



Note
- Cooking cellophane noodles is similar to cooking pasta, just that cellophane noodles cooks much faster than the pasta. For more info, refer to the package instructions.

No comments :

Post a Comment

Related Posts Plugin for WordPress, Blogger...