Red Capsicum and Onion Kozhambu

Ingredients to serve 6 people

1 Small Onion (Chopped in quarters)
1 Medium Sized Red Capsicum (chopped lengthwise)
1 Lime size Tamarind (soaked in a cup of hot water)
2 Tbs. Gingili Oil
1 Tsp. Mustard Seeds
1 Tsp. Fenugreek Seeds
¼ inch Piece Asafoetida or
½ Tsp. Asafoetida Powder
A Few Curry Leaves
1-2 Tsp. Salt
2 Cups Water
3 ½ Tsp. Sambhar Powder

Kozhambu Recipe Red Capsicum and Onion

Red Capsicum and Onion Kozhambu


Soak the tamarind in hot water for about 10 minutes.
Extract the tamarind juice by adding the water little by little and use the 2 ½ cups of water in a dish and keep aside.
Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the fenugreek seeds, curry leaves and asafoetida.
Fry till the fenugreek seeds turn golden brown.
Add the chopped capsicum and onions and fry for 3-4 minutes.
Pour in the extracted tamarind juice, sambhar powder and the salt
Cook for 15 minutes on a medium flame till it reduces to half the quantity
This tamarind gravy is now ready to be served

Note: Plain Yellow Pumpkin, Sweet Potato, Okra or Pumpkin and Sweet potato with onion or just plain onion are some of the vegetables that can be prepared in a similar manner.

 

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