Sabudana Khichdi Recipe - Non-sticky Sabudana Kichdi

Making a perfect sabudana khichdi at home must be a challenging task for many ladies. Me too not an exception. Soaking and cooking sabudana (Sago in English, Javvarisi in Tamil, Sabakki in Kannada) soft and non-sticky is a bit tricky. 

As Sendhil is a big fan of sabudana recipes, I try to make it once in 10 days.  After so many trail and error, I started to soak sabudana perfectly without becoming mushy by adding the right amount of water. 

Earlier I used to cook it for more than 20 minutes to make it completely transparent and soft. But it becomes lumpy and sticky. When it becomes sticky, we cannot trouble shoot it easily. Sabudana turns soft, transparent and cooks quickly if its soaked properly. Cooking for longer time is also one of the reasons for sticky sabudana. So based on my observations, I have shared few tips and tricks for soaking, testing and cooking sabudana perfectly.

 If you follow the steps carefully, anyone can make perfect, non-sticky sabudana khichdi at home. Ok, over to the recipe with stepwise pictures.

As I was busy in frequent travel to my native place for some personal works, I was not able to make any new post in my blog in the past week. Sorry, hope I can concentrate from this week.  I will try to start the Diwali recipes from my next post.

Sabudana Khichdi Recipe

How to make non-sticky sabudana khichdi recipe at home with stepwise pictures. 

Cuisine: North Indian

Category: Fasting recipes

Serves:  4

Prep time: 6 Hours

Cook time: 20 Minutes

Total time: 6H 20Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Sabudana / White big sago – 2 cups Water – 1.5 to 2 cups to soak Potato – 2 nos ( small , skin peeled & chopped) Roasted and crushed peanuts - 1/2 cup Green chilli – 2 nos (finely chopped) Ginger - 1 tsp (finely chopped) Coriander leaves - a handful ( to garnish) Curry leaves - Few Lemon juice - Few drops Salt - as needed Sugar - 1/2 tsp To Temper Ghee - 2 tbsp Cumin seeds - 1/2 tsp

HOW TO MAKE SABUDANA KHICHDI

1. Wash the sabudana twice. Drain the water completely.
2. Add water and soak for minimum 6 hours. 
3. Press to check it mushy. Drain the water completely.
4. Heat ghee in a kadai. Temper cumin seeds, curry leaves.
5. Add chopped potato, salt and saute till it becomes soft.
6. Add chopped green chilli, ginger and saute well.
7. Then add soaked sabudana, mix gently in low flame.
8. Cover the kadai with a lid and cook for 2 minutes.
9. Toss once and then cook for another 2 minutes,
10. Repeat until sabudana becomes transparent and soft.
11. Do not stir more and keep cooking for longer time.
12. Lastly add the crushed peanuts, lemon juice and coriander leaves. Mix well. Switch off the flame. Serve hot !

SABUDANA KHICHDI RECIPE - STEP BY STEP PICTURES

Wash the white, big sabudana/ sago twice or thrice to remove the whitish starch. Drain the water completely without a single drop of it. Add 1.75 to 2 cups of water( I used 2 cups) and make sure the water level is just 1/2 inch above sabudana. No need to cover the bowl. Soak the sabudana for minimum 6 hours to overnight. (Sabudana absorbs all the water within 2 hours and starts to double in size). After 6 hours, sabudana becomes big in size and almost double in quantity.  It looks separate and fluffy without any water. To check if its soaked well, take one sabudana and press it. If it becomes mushy, sabudana is soaked well. If you feel slightly hard to press, add 1/4 cup to 1/2 cup more water and soak for some more time by covering the bowl with a lid. Dry roast the peanuts and crush it coarsely in a mixie. Set aside. Wash and peel the skin of potato. Chop into small cubes. Finely chop green chillies, ginger, coriander leaves and keep it aside. Heat ghee in a good non-stick pan. Splutter cumin seeds, green chilli, ginger and curry leaves. Add potato pieces and required salt. Saute well till potato becomes soft and 3/4th cooked.    Add soaked sabudana, sugar and saute well till it starts to become transparent. Lower the flame completely. Cover the kadai with a lid and cook for 2 minutes without adding water. Open the lid and toss it gently. Again cover cook for 2 minutes and toss it. Repeat the same till sabudana becomes soft and transparent without much white part. It takes around 10 to 12 minutes to cook perfect. ( TIP : When you feel sabudana starts to become lumpy and sticking at the bottom, it indicates sabudana is over cooked. So switch off the flame immediately). Lastly add the crushed peanuts, chopped coriander leaves and lemon juice. Mix well and switch off the flame. Enjoy !

Note

For variations, you can add crushed peanuts in the soaked sabudana before cooking. It also helps to make non-sticky khichdi. You can also add ginger chilli paste instead of adding as pieces. If you do not want to use potato, you can skip it too. If you are not making as vrat/ fasting recipe, you can add onions too.

Try this easy, yummy, non-sticky sabudana khichdi for fasting days food. You will feel full and energetic !

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Chalimidi, Vadapappu, Panakam - Andhra Naivedyam Recipes

 

Vadapappu, Chalimidi and Panakam are the 3 most popular and quick and easy naivedyam recipes of Andhra. It is usually prepared for Ramanavami , Varalakshmi vratham and on the first day of Navratri. 

All these 3 prasdams can be prepared under 10 minutes. Chalimidi is of two types. One is pachi chalimidi is an uncooked version which is made of rice flour and powdered jaggery. Second one is Pakkam chalimidi in which rice flour is cooked in jaggery syrup. In Tamil, it is called as Maavilakku. Today I have shared Pachi chalimidi recipe. 

Traditionally chalimidi is prepared using homemade processed rice flour. But today I have shared a quick version using store bought rice flour/Idiyappam flour. Vadapappu is also an easy, one ingredient naivedayam recipe prepared by soaking moong dal. It is similar to Karnataka's Kosambari.  Panakam is a sweet drink and a summer coolant that is prepared by mixing jaggery, dry ginger powder, pepper powder in water. 

Friends, do try these 3 easy, yummy Andhra special naivedayam recipes for festivals and offer to God.

Check out my other Andhra recipes too !

Chalimidi recipe, Vadapappu and Panakam

Chalimidi recipe, Vadapappu and Panakam - 3 Andhra special Naivedaym recipes

Cuisine: Andhra

Category: Sweet

Serves: 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml

Chalimidi recipe Idiyappam flour / Homemade processed rice flour – 1/2 cup Powdered jaggery or powdered sugar – 1/4 cup ( I used organic brown sugar, so color is dark) Cardamom powder - 1/8 tsp Ghee - 1 tbsp Water - 1 tbsp or more as needed Vadapappu recipe Moong dal - 1/4 cup Water - to soak Panakam Recipe Water - 1 cup Powdered jaggery - 2 tbsp Dry ginger powder - 1/4 tsp Pepper powder - 1/4 tsp Edible camphor - a dash Cardamom powder - 1/8 tsp Lemon juice - few drops Tulsi leaves - to garnish

HOW TO MAKE CHALIMID, VADAPAPPU, PANAKAM - METHOD

1. To make Chalimidi, take the rice flour, jaggery, ghee, cardamom powder in a bowl.
2. Mix  well. Add little water if needed and make a non-sticky ball. Pachi Chalimidi is ready.
3. To make vadapappu, wash and soak moong dal in water for 1 hour. Drain the water completely and offer to God. 
4. For panakam preparation, mix jaggery and other ingredients in water. Filter the water.
5. Panakam is ready. Garnish with few tulsi leaves and offer to God on Ramanavami and other festivals.

METHOD - STEP BY STEP PICTURES

How to make pachi chalimidi : Take store bought idiyappam/ appam flour in a bowl. Add powdered jaggery ( I used organic brown sugar/Naatu sakkarai, so its color is too dark), cardamom powder, ghee. Mix well. Add 1 to 2 tbsp. water. Mix well and make a smooth ball. Pachi chalimidi is ready.  How to make vadapappu : In a bowl, take the moong dal. Wash and soak in enough water for an hour. Drain the water completely and take the soaked, wet moong dal. Offer to God. How to make panakam: Take one cup of water. Add powdered jaggery, cardamom powder, dry ginger powder and pepper powder. Add lemon juice and edible camphor. Mix well and strain it. Garnish with few Tulsi leaves. Panakam is ready to serve. Enjoy !

Note

Adjust the quantity of jaggery in chalimidi and panakam based on your taste.

3 easy and yummy Andhra special naivedyam recipes are ready !

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Bellam Paramannam In Pressure Cooker – Andhra Rice Payasam With Jaggery

 Paramannam is a rice based sweet dish that is most popular in Andhra. This Indian dessert recipe is also known as annam payasam, bellam paramannam in Telugu. In simple words, bellam paramannam is nothing but Andhra style rice payasam with jaggery.  It is one of the most important naivedyam recipes that is offered to God for festivals like Sankranti, Varalakshmi Vratham, Ganesh chaturthi, Navratri and much more. This sweet dish is prepared with rice, milk, sugar or jaggery, nuts and ghee.

Authentic paramannam is made by cooking raw rice in milk in an open pot. But I prepared this bellam paramannam in a pressure cooker. It took just 15 minutes for making this Andhra style payasam recipe. Consistency of paramannam depends on the quantity of milk and jaggery syrup. It looks thin when hot and it thickens over time. So you can adjust the quantity of milk as per the desired consistency. There are chances of paramannam getting curdled when you add jaggery syrup to the hot milk. So you should always add the jaggery syrup after switching off the flame. You can make it perfect all the time.

So friends, try this yummy Andhra style paramannam recipe during this Navratri festival and enjoy. Lets see how to make bellam paramannam recipe with step by step pictures.

Check out my other Andhra recipes too !

Paramannam recipe - Bellam paramannam

Andhra style rice kheer with jaggery - Bellam paramannam recipe with step by step pictures.

Cuisine: Andhra recipes

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice / Sona masoori rice – 1/4 cup Boiled Milk – 2 cups or Milk + water – 1 cup each Sugar or jaggery – 1/2 cup (adjust as per taste) Water – 1/4 cup for syrup Cardamom – 2 nos (crushed) Cashews and dry grapes/raisins - Few

HOW TO MAKE BELLAM PARAMANNAM RECIPE

1. In a pressure cooker base, take the rice, milk. Put a spoon inside the cooker to avoid splashing of milk.
2. Pressure cook in low flame for 2 whistles. Switch off the flame. Open, mash the rice well.
3. In a pan, melt jaggery and make a thin syrup.
4. Strain and add the jaggery syrup to the cooked rice when warm. Mix well.
5. Add the cardamom powder, roasted nuts. Boil in low flame for a minute.
6. Switch off the flame and serve hot or cold.

BELLAM PARAMANNAM - STEP BY STEP PICTURES

Wash the rice. In a pressure cooker base, take the rice, milk + water or milk alone. Add a pinch of salt. Mix well, drop a small plate or spoon inside the Cooker. It helps to avoid splashing of milk while it whistles.  Pressure cook in very low flame for two whistles.  Open the cooker after the steam is released. Remove the spoon. Mash the rice with a whisk and make it mushy.  Add some water if it's too thick. Boil for a minute. Remove and Set aside. In a bowl, take the jaggery and add water. Boil and melt the jaggery completely. Make a thin syrup. No need to bring any consistency. Switch off the flame and let the syrup becomes warm. Strain the syrup in a metal strainer. Add to the cooked rice. Mix well and check for consistency. Add more boiled milk or water if needed. Do not switch on the flame. Heat ghee in a small kadai. Roast the cashews and raisins till golden. Add to the paramannam. Add cardamom powder. Mix well. You can add a pinch of edibke camphor if you like. Now Switch on the flame and keep it very low. Boil for a minute or two. Mix now and then. Do not roll boil. Paramannan should be just heated. Switch off the flame and keep it aside. Serve hot or cold as you like. Enjoy !

Note

Adjust the quantity of jaggery as you like. Do not add hot jaggery syrup to the payasam. It may curdle. Instead of pressure cooking, you can cook the rice in an open pot. But keep stirring every now and then to avoid burnt bottom. You can also cook the rice in equal quantity of water and milk. You can add a pinch of edible camphor for more flavor.

Yummy, Andhra style rice kheer with jaggery is ready to serve. Tastes the best when served chilled.

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Chow Chow Kootu Recipe – Chayote Kootu Recipe In Pressure Cooker

 

 Chow chow kootu (Chayote in English) is one my most favorite kootu recipes. Basically chow chow is a vegetable with rich water content. It doesn’t have any particular smell or taste. Generally we Tamil people make this chow chow kootu at least once in a week in our regular lunch menu. Its a good side dish for vatha kuzhambu and puli kulambu. In my family, both mom and MIL make chow chow kootu with small variations. My MIL adds moong dal whereas my mom adds chana dal along with coconut, green chilli paste. Usually we add small onion while grinding coconut but this kootu can be prepared without onion as well. It tastes and smells good in both the ways. 

My mom adds little milk at the end to give a rich taste and to look white in color. I combine my mom and mil’s recipes and make this kootu in a pressure cooker directly to ease my job. For variations, this kootu can be prepared adding sambar powder too. In that case, kootu looks orange in color. Ok, lets see how to make chow chow kootu / Chayote kootu with step by step pictures in an easy way using pressure cooker.

Do check out my other kootu recipes too.

Chow Chow kootu recipe / Chayote kootu recipe

Chow chow kootu recipe with moong dal, coconut and green chilli. Its a good side dish for vatha kuzhambu / Puli kulambu.

Cuisine: South Indian

Category: Kootu recipes

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Chayote / Chow chow - 1 no. Moong dal or chana dal - 1.5 tbsp Salt & water - as needed Boiled milk – 2 tbsp (optional) To grind Grated coconut - 1/4 cup Green chilli - 1 to 2 nos. Small onion or big onion - 2 nos / 1/4th Cumin seeds - 1/2 tsp Rice flour - 1 tsp Water - to grind To Temper Coconut oil - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - Few

METHOD

1. Wash and peel the skin of chayote / chow chow and chop into small pieces.
2. Grind coconut, green chilli, cumin seeds, onion and rice flour to a smooth paste.
3. Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves.
4. Add the chopped chow chow. Saute for a minute. Add moong dal, ground coconut paste.
5. Add the required water and salt. Mix well and pressure cook in low flame for one whistle.
6. Remove after the steam is released. Add the milk, little water if needed. Mix well and give one boil.
7. Serve hot with vatha kuzhambu or puli kulambu sadam and sutta appalam. Tastes yum!

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of chow chow / Chayote using a peeler. Remove the seed. Chop into small pieces and set aside. Grind coconut, green chilli, small onion, cumin seeds and rice flour to a smooth paste adding required water. Set aside. Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves. Add the chopped chow chow pieces. Saute for a minute. Add moong dal and mix well. Add the ground coconut paste, required salt and mix well. Add 1/2 cup of water. Close the pressure cooker and keep the flame high. As soon as the steam comes from the nozzle, put the weight valve and reduce the flame to low completely. Pressure cook in very low flame for one whistle.  It takes 8 to 10 minutes. Switch off the flame after one whistle. Remove the cooker lid after the steam is released. Mix well, add milk and check the consistency. If the kootu is too thick, add 1/4 cup of water, give one boil. If its watery, boil for few minutes to reach the desired consistency. Switch off the flame. Serve with vatha kuzhambu rice or puli kulambu rice. Tastes great with sutta appalam / roasted papad. If you like, you can mix this kootu with plain rice adding ghee. Enjoy !

Note

Do not add more green chillies. Kootu will become spicy. Do not add more water in the pressure cooker. As this vegetable itself is rich in water content, it will cook easily in less water. Do not skip cumin seeds while grinding coconut. It adds a nice flavor. You can avoid onion while grinding if you are making this kootu on vrat/ fasting days. For variations, chana dal can be used instead of moong dal. Soak chana dal for 15 minutes for perfect cooking.  Similarly sambar powder can be used in place of green chilli. One chopped tomato can also be used in the cooker. In that case, kootu looks orange in color.

Try this easy, yummy chow chow kootu in a pressure cooker and enjoy with rice.

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Red Coconut Chutney Recipe – Kerala Style Red Coconut Chutney For Idli, Dosa

Red coconut chutney for idli dosa can be prepared in many ways. My mom makes red coconut chutney with big onion or garlic. She also grind this chutney just with coconut, red chilli, tamarind and then temper with onion. This Kerala style red coconut chutney is prepared with a combination of coconut, red chilli, ginger and small onion. I followed Mia’s kitchen recipe and tried this for my breakfast as a side dish for dosa. Its very easy to make. I loved it a lot. Flavor of ginger and small onion is the highlight of this red chutney. I made it semi thick in consistency as per my liking. You can adjust its consistency and spice level based on your taste buds by altering the quantity of red chillies. Friends, If you have not tried your hands on Kerala style red coconut chutney, you must try it. I am sure you will love it like me. Ok, lets see how to make red coconut chutney for idli and dosa in Kerala style with step by step pictures.

Check out my 50+ chutney varieties too.

Red Coconut chutney recipe for idli, dosa - Kerala style red coconut chutney

Kerala style red coconut chutney for idli , dosa.

Cuisine: Kerala

Category: Chutney recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Grated coconut - 3/4 cup Red chilli - 4 to 5 nos. Small onion - 3 nos. Ginger - 1 inch piece Tamarind - Small Berry size Salt & water - as needed To Temper Coconut oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few Red chilli - 1 Small onion - 3 nos. (Sliced thinly)

HOW TO MAKE KERALA RED COCONUT CHUTNEY

1. In a mixie jar, grind grated coconut, red chilli, small onion, ginger, tamarind, salt adding water.
2. Grind to a smooth paste.
3. Temper mustard seeds, urad dal, curry leaves, red chilli and onion.
4. Add to the chutney. Mix well.
5. Serve  this red coconut chutney with idli, dosa.

KERALA STYLE RED COCONUT CHUTNEY - STEP BY STEP PICTURES

In a mixie jar, take the grated coconut, red chilli, small onion, ginger, tamarind, salt to a coarse paste without adding water. Then add required water and grind to a smooth paste. Transfer the chutney to a bowl. Heat coconut oil in a kadai. Temper mustard seeds, urad dal, red chilli, curry leaves and small onion. Saute the onion till transparent. Add to the chutney bowl. Mix well and serve with hot idli, dosa. Drizzle with gingely oil if you like. Enjoy !

Note

Adjust the quantity of red chillies as per your taste. Do not skip the onion. If you don’t have small onion, use half of the big onion. Do not add more ginger. It will dominate the flavor. Tempering in coconut oil gives nice flavor.

Enjoy this yummy, Kerala style red coconut chutney with idli, dosa !

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Kerala Tomato Curry Recipe – Kerala Thakkali Curry With Coconut Milk

When I was looking for a Kerala style side dish for appam apart from vegetable stew, I got to know about this Kerala style tomato curry recipe / thakkali curry with coconut milk. It is an yummy side dish for appam, dosa and rice. This is the first time Iam making tomato curry with readymade coconut milk powder. I used Maggi coconut milk powder to make thin coconut milk and used in this recipe. Tomato curry came out very tasty and tasted more like kurma with mild masala flavor. Raksha and myself loved it with appam and dosa. I tried this recipe after watching few YouTube videos. In the video, this curry was prepared for rice. But I had it with appam and dosa. Hope it tastes good for idiyappam too. Friends, if you love tomato based side dish recipes, you must give this a try. You will love it for sure. Ok, lets check how to make Kerala style tomato curry for rice, appam with step by step pictures.

Check out my Potato paya recipe, Vegetable stew recipes too.

Kerala style tomato curry recipe - Side dish for rice, appam

Kerala style tomato curry recipe with onion, tomato and coconut milk.

Cuisine: Kerala

Category: Side dish for appam

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Coconut oil - 3 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few Big onion - 1 (Finely chopped or sliced) Green chilli - 2 nos. Ripe tomato - 2 nos. Turmeric powder - 1/4 tsp Kashmiri chilli powder - 1 tsp Coriander seeds powder - 1 tsp Coconut milk - 1 to 1.5 cups ( I used Maggi coconut milk powder) Coriander leaves - to garnish

KERALA STYLE TOMATO CURRY RECIPE

1. Wash and chop onion, tomato into small pieces.
2. Take Maggi coconut milk powder packet. Follow the instructions and make thin coconut milk.
3. Heat oil in a kadai. Splutter mustard seeds, curry leaves.
4. Saute onion, green chilli and tomato. Add salt, spice powders and saute well.
5. Lastly add the coconut milk. Boil for few minutes. Garnish with coriander leaves.
6. Serve with rice, appam or dosa. Tastes yummy !

KERALA TOMATO CURRY - STEP BY STEP PICTURES

Wash and chop onion, tomato into small pieces. Slit green chilli and set aside Take the readymade coconut milk powder. Add water as per the instructions given on the pack. I added 3 tbsp of water for 1 tbsp of powder. Make 1 cup of coconut milk and set aside. Heat coconut oil in a kadai. Splutter mustard seeds, curry leaves. Saute onion and green chilli till onion becomes transparent. Add tomato pieces, salt and saute till tomato becomes mushy. Add turmeric powder, red chilli powder and coriander powder. Mix well till raw smell goes off. Lastly add the coconut milk and boil the gravy for few minutes till it reaches the desired consistency. Switch off the flame and garnish with coriander leaves. Serve hot with rice, appam or dosa. Enjoy !

Note

Adjust the quantity of spice powders and green chilli as per your taste. Add more coconut milk if you wish. This tomato gravy tastes tangy if you don’t add the required amount of chilli and spice powders.

Try this yummy Kerala style tomato curry and enjoy with rice or appam !

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Capsicum Kurma Recipe – Bell Pepper Korma For Chapathi/ Roti

I make capsicum recipes very rarely at home as Sendhil and Raksha is not a big fan of it. But I love to try varieties of capsicum recipes and share in my blog. So once in a while my family members say yes for side dish with capsicum. I have already tried and shared green capsicum chutney for idli, dosa and tomato capsicum masala for chapathi. After trying those recipes, I had a craving to try capsicum kurma as side dish for roti. So last week I tried this kurma for the first time following Yummy tummy Aarthi’s recipe. 

Usually South Indian kurma has a coconut base whereas North Indian korma is prepared with tomato onion base. But this capsicum kurma is prepared with peanut, onion and tomato masala which made me try this recipe. As expected it tasted different from the usual South Indian kurma. Its taste reminded Hyderabadi mirchi ka salan to me. Sendhil and myself liked it very much with chapati. I made slight changes and deviations from the original recipe based on my convenience. I used green capsicum alone as I don’t buy red or yellow capsicum often. With a nice flavor of capsicum, it tasted great. I personally liked it with dosa too. 

Friends, do try this easy, yummy capsicum kurma recipe for roti and share your feedback. Ok, Lets see how to make capsicum korma with step by step pictures.

Capsicum kurma recipe - Green Capsicum korma for roti

Learn how to make capsicum kurma recipe with peanuts, onion, tomato masala

Cuisine: South Indian

Category: Side dish for roti

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Green capsicum - 1 Cooking oil or butter - 2 tbsp Cumin seeds – 1/2 tsp Red chilli powder – 1.5 to 2 tsp ( adjust based on spice level) Coriander powder - 1 tbsp Garam masala powder - 1 tsp Sugar – 1/2 tsp Salt & water - as needed Lemon juice – Few drops To Saute & Grind Cooking oil - 1 tbsp Peanuts - 3 tbsp Ginger – 1 inch piece Garlic – 6 cloves Big onion – 1 (Big sized) Tomato - 2 nos.

HOW TO MAKE CAPSICUM KURMA

1. Wash and chop capsicum into cubes.
2. Heat oil or butter in a kadai. Roast peanuts till its skin cracks.
3. Add onion, ginger, garlic and saute till transparent.
4. Add tomato and saute till pulpy. Cool down and grind to a smooth paste.
5. Heat butter in a kadai. Splutter cumin. Saute capsicum cubes.
6. Add the ground masala paste,spice powders, salt and sugar.
7. Saute till raw smell goes off. Add the required water.
8. Boil for 5 minutes till nice aroma emits.Switch off the flame. Add some lemon juice.
9. Garnish with coriander leaves and serve hot with chapathi / roti.

CAPSICUM KURMA RECIPE - STEP BY STEP PICTURES

Heat oil in a kadai. Roast peanuts till its skin crackles. Then add onion, ginger, garlic and saute till onion becomes transparent. Add tomato pieces and saute till tomato becomes pulpy. Switch off the flame and cool down. Grind the mixture to a smooth paste. Set aside. Heat oil or butter in a kadai. Splutter cumin seeds and saute capsicum pieces. Remove the capsicum pieces in a bowl if you want it crunchy to eat else add the tomato masala paste and proceed. After adding the ground masala paste., add the red chilli powder, coriander seeds powder, garam masala powder, salt and sugar. Mix well till raw smell goes off. Add the required water to bring the gravy consistency. Boil for few minutes till oil starts to float on top. Lastly add the chopped capsicum pieces if you reserved it. Mix well and switch off the flame. Add few drops of lemon juice, garnish with coriander leaves. Serve hot with chapathi / Roti. Enjoy !

Note

Adjust the quantity of spice powders as per your liking. As per the original recipe, you can grind the raw tomato to a puree. Add to the onion masala and saute well. But I sauteed the tomato along with onion. For crunchy capsicum taste, you can remove it after sauting and add at the end. But I cooked up everything together to make the capsicum soft.

Try this yummy, different capsicum kurma and enjoy with chapathi / roti !

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