Sour Curds are not a very common phenomenon in our household as we all love our curds…Nevertheless, we do have old leftover curds sometimes, which prompts me to immediately try options like Rava Ildis, Oats Idlis, Morkali, Mango Morkuzhambu or this Alu Capsicum Masala. This recipe calls for just about 3/4 of a cup so if you have loads more leftover then Morkali (Post follows) should be the best option!!! The soul of this side dish is the sour curds and the spices that go in to it, for the marinade. Without further babble, on to the recipe…
1 Tsp Jeera.
1-2 Bell Peppers.
3 Medium Potatoes boiled and cubed.
Handful of green peas.
1 1/2 cup Tomato Puree.
2 Tbsp Kasoori Methi Leaves.
1/2 Tsp Red Chilli Powder.
Pinch of Turmeric.
Pinch of sugar.
Chopped Cilantro to garnish.
For the Marinade:
3/4 Cup Sour Curds.
1 Tsp Red Chilli Powder.
1 Tsp Kitchen King Masala Powder.
1/2 Tsp Methi Powder.
1/4 Cup chopped mint leaves.
1/4 Cup chopped cilantro.
- Take all the ingredients under “MARINADE” in a bowl. Mix them together well and add the boiled and cubed potatoes to this. Allow to sit for a couple minutes until they are ready to be added to the kadai.
- In a kadai add a spoon of oil and allow the jeera to splutter. Now add the chopped bell peppers and peas and allow to saute for a few minutes.
- Add the tomato puree to the kadai and mix in well. Keep the flame under medium low as the puree would splutter out of the kadai as it cooks.
- Add turmeric, red chilli powder, salt, sugar and mix in well. Allow the tomato puree to cook in a little.
- Then add the potatoes marinated in the spicy curd. This would make the resulting gravy very rich and creamy.
- Keep the flame under low as we do not want the curds to disintergrate.
- Add a small blob of butter and allow it to slowly melt in to the gravy.
- When you slowly start seeing the butter coming out of the gravy, add the dried kasoori methi and give it a couple more minutes to cook.