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…
INGREDIENTS:
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.
Salt.
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.
PREPARATION:
- 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.
- When you see the oil seperating, its time to switch off the flame.
- Garnish with chopped cilantro and serve hot with Avocado Parathas or Peas Pulav.
Anubhavati -Tastes from my kitchen 
Just an excellent side dish to go with rotis and jeera rice:) The curry looks wonderfully rich…magic of the curds and the blob of butter!
Wow Lataji,
A comment from you after aaaages…Probably the first after your move to Ikoyi I am guessing!! It was a rich gravy and yes the butter did its own thing!!!
Shobha
yummy!! will try it out this weekend:)
Wow nice idea..luv it…Looks very tempting
wow its a nice idea .. delicious and lovely clicks ……
Brilliant idea..Masala looks tremendous and excellent..
Could I come over for the lunch/dinner? :)) This looks homey, yuumy and satisfying!! Loved the recipe!!
US Masala
Tempting gravy…I too use a lot of curds in cooking the gravies in the form of marinade or just add directly to the gravy. Loved the first pic.
My my this looks so gud n very tempting ….love that wonderful colour
Wow, just by looking itself mouthwatering! Nice unique recipe Shoba! Love it!
Just looking at the post and reading the recipe made my moth water. I think the next time I come across a bowl of sour curds I know what to do with it.
That looks absolutely amazing, love the presentation, very very tempting.
Yum!The recipe sounds so delicious and I would love to have that tangy delight with some rice.So creative.
Hi Priya,
Thank u for your comments.
@ Vidhya,
Welcme your comments.
Shobha
TH would surely love this – its got 2 of his favorite – aloo and yogurt! I’ll try this recipe sometime soon – I need new things to make for dinner every now and then.
it was tasty, my girls enjoyed it , Thanks
@Vinodhini,
Thanks for the lovely comments.
shobha