Capsicum Moar Kozhambu

Kozhambu may be lentil based or yoghurt based.  This recipe is quite popular in south indian households as it strikes a balance with the lentil dishes and is served as a main dish as well.  Generally only one vegetable is used – cooked or sauted.  A quick and easy dish to prepare, adds a variant colour, texture, flavour and taste to an everyday meal!!!

Ingredients to make 6 serves

2 Tbs Coriander Seeds
1 Tsp. Cumin Seeds
¼ Tsp. Black Peppercorn
1-2 Green Chillies
½ inch piece Ginger
¼ Tsp. Mustard Seeds
1 Tsp. Channa Dal
1Tsp. Rice
¼ Cup Water
1 Small Capsicum (finely chopped lengthwise)
1½ Cup Buttermilk or Yoghurt
2 Tbs Sour Cream (optional)
½ Cup Water
¼ Cup Freshly Grated Coconut
1-2 Tsp. Salt

For Seasoning

2 Tbs. Oil
1 Tsp. Mustard Seeds
½ Tsp. Fenugreek Seeds
Few Curry Leaves
½ Tsp Ajwain (Omam – optional)

Preparation

Soak the coriander seeds, cumin seeds, black peppercorn, chillies, ginger, mustard seeds, channa dal and rice in quarter cup of water for about an hour.
Grind the above to a soft semi solid mixture with the freshly grated coconut.
Whip the  buttermilk or yoghurt, salt and sour cream with half cup of water in the mixie and add it to the ground mixture
Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the fenugreek seeds , ajwain and the chopped capsicum and fry for 2-3 minutes .
Tip it into the buttermilk mixture.
Bring the Kozhambu to the boil on a low flame and turn the heat off immediately.

Note:  Using Ajwain in the seasoning enhances the flavour of the dish – garnish it with curry leaves and it is ready to be served.  Tastes great with Beans Parupusili , Cabbage Parupusili, Choko Parupusili…..