Wednesday, August 7, 2013

CAPSICUM & CURD SALAD

CAPSICUM & CURD SALAD

Here is an easy to make salad of capsicum, which can be served with  pulaos and rice preparations such as lime rice, tamarind rice etc.

This curd-based salad has the taste of the crunchy capsicum and the ground masala of coconut, ginger and roasted Bengal gram (hurigadle in Kannada or pottukadlai in Tamil.)







Ingredients: 
  • Capsicum, large,1
  • Coconut gratings, 2 tbsp
  • Fresh Curds, 1 and 1/2 cups
  • Ginger, 1/4 " piece (grated)
  • Roasted Bengal Gram, 1 tbsp
  • Coriander leaves, 1 tbsp
  • Salt, to taste
For Seasoning:
  • Mustard seeds, 1/2 tsp
  • Black gram (urad) dal, 1 tsp
  • Cumin seeds (Jeera), 1/2 tsp
  • Asafoetida (Hing), a large pinch
  • Red chilli, 1, broken
  • Curry leaves, 1 sprig
  • Oil, 2 tsp
Method:
Wash and chop the capsicum into small pieces
Grind together coconut gratings, grated ginger, roasted Bengal gram, and coriander leaves to a fine paste
Whisk the curds and mix it with the ground paste, and salt
Heat a little oil in a kadai and add the ingredients for seasoning in the order given
Once the mustard seeds splutter, add the chopped capsicum and saute for 2-3 minutes
Add about 1/4 cup of water, cover the kadai and cook over high flame for 5-7 minutes till the water is absorbed and the capsicum is done. Take care not to over cook the capsicum.
Keep aside and allow it to cool
Next, add the curds (already mixed with the ground paste) to the capsicum
Mix well and serve garnished with coriander leaves