Tuesday, December 27, 2011

Capsicum Kadhi

Today my recipe is Capsicum Kadhi. My husband likes to eat Kadhi so I try different varities of kadhi recipes. It was good taste and healthy also. Capsicum is known to be beneficial in alleviating and preventing many illnesses. It contains beta carotene, vitamin A and vitamin C. It is also low in fat and calories and hence does not increase the levels of bad cholesterol in the body. Capsicum also has antioxidant properties. These antioxidants combat the free radicals in the body and treat cardiac diseases, cataract, bronchial asthma and osteoarthritis. The vegetable prevents the damage that can be rendered on the body by free radicals, namely, cellular damage and damage to blood vessels and nerves.You should try and enjoy the taste.I hope you like it too.....
Plain Yogurt/fresh curd -1 1/4 Cups
Green Bell Pepper / Capsicum,chopped- 1/2 cup
Finely Chopped onions - 1/4 cup
Besan / Gram Flour 4 – 5 Tbsp
Turmeric Powder - 1 pinch
Ginger paste - 1 tsp
Green Chilli paste - 1 tsp
Salt to taste
Mustard Seeds- 1/4 tsp
Cumin Seeds -1/4 tsp
Urad Dal -1/4 tsp
Asafoetida  2 Pinches
Curry Leaves - few
Oil - 2 tsps

Method of preparation:
  1. Whisk together yogurt, besan, turmeric powder, ginger-garlic paste and salt into smooth paste adding quarter cup of water.
  2. Heat oil in a pan on medium heat,  add chopped bell pepper saute until it turns into soft.
  3. Add chopped onions and mix well and saute until it turns into brown color.
  4. Add fresh curd mixture and stir well and cook on low flame till the mixture thickens and starts to come to a bubble.
  5. Adjust with water to get the required consistency, cook till raw smell of the yogurt mixture is gone.
  6. Remove from heat and keep it aside.
  7. Heat oil in another pan on medium heat, add all tadka(talimpu) ingredients in order, when  muster seeds start spluttering, pour this tadka over capsicum kadhi.
  8. Serve hot capsicum kadhi with plain rice.

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