Capsicum coconut Kurma

May 19, 2008 at 12:47 pm Leave a comment


Capsicum : 2
Onion : 2 cups (chopped)
Coconut : 1/2 wet coconut
Poppy seeds : 1 table spoon
Green chilli : 3 or optional
Cardamom : 2
Cinnoman : Small piece
Jeera : A pinch
Salt to taste
Turmeric : A pinch
Vegetable oil : 1 table spoon

For Tadka (Popu):
Mustard seeds, cumin seeds, curry leaves : each pinch

Cilantro : optional


Preparation :

1. Roast poppy seeds, cinnamon, jeera and cardamom on saute pan for 1/2 minute on low flame.

2. Cut capsicum, onion, green chilli into medium size pieces.

3.Take roasted poppy seeds, cinnamon, cardamom in a jar and grind it in to smooth powder. Add coconut and grind into smooth paste. Then add most of the onion pieces (Keep some aside) from above and grind to coarse pieces (two rounds will be sufficient).

4. Heat oil in a wide bowl. add Tadka ingredients. Let it to crackle. Add 5 to 6 onion pieces and capsicum pieces, stir it for 3 minutes.

5. Add above ground mix and 2 cups water (If require add more water).

6. Cover with lid and cook it in simmer until the capsicum and onion pieces become tender. Add salt and stir it for a minute. Turn off the flame.

Garnish with cilantro. Serve with chapati, puri, roti or rice.

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Entry filed under: Curries. Tags: , .

Andhra rasam Kothimeera rice or Cilantro rice

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