FAVOURITE RECIPE OF THE WEEK

Karthigai Pori - Karthigai Vella Pori Recipe

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Karthigai Pori - a classic prasadam prepared for karthigai festival. This karthigai pori looks different from the regular rice pori and you can get these pori during karthigai tamil month in pori shops.


They are one my favourite, favourite...... prasadam dishes. This tastes so good on the next day because the jaggery will enter each poris after cooling down. For this karthigai pori dish you will need the nel pori, jaggery, black sesame seeds and coconut. To prepare jaggery syrup, I recommend to use pagu vellam (jaggery) which is dark brown in colour because it gives a nice taste and colour to this dish. You have to dissolve the jaggery with little water and then strain it if needed. Then continue boiling the syrup on low heat, stirring occasionally, until it reaches to a thick consistency. Watch your jaggery syrup closely as it gets thicker or browns quickly. Before preparing the jaggery syrup, add the nelpori in a big container or in a vessel. Add the roasted sesame seed…

Capsicum potato masala

Capsicum(Bell pepper) potato masala (Dry side dish) - simple, quick and tasty side dish within 15 minutes. All you need for this masala is a handful of sliced capsicums and potatoes. The other ingredients are basic ingredients such as turmeric powder, sambar powder, cumin and little tamarind juice. There is no need for any soaking or grinding or pressure cooking. Sometimes you can prepare a tastiest  dish in a matter of minutes. This capsicum potato masala is one among them. You can serve this masala for chapathi, jeera rice, coconut rice, lemon rice and curd rice too. I frequently prepare this easy and quick masala for lunch. This masala tastes so good if you serve right after you prepare it, because the crunchiness in the capsicums will be lost if you prepare in advance. So follow the simple instructions and prepare this easy masala for your family.


Capsicum(Bell pepper) potato masala (Dry side dish) - simple, quick and tasty side dish within 15 minutes. All you need for this masala is a handful of sliced capsicums and potatoes. The other ingredients are basic ingredients such as turmeric powder, sambar powder, cumin and little tamarind juice. There is no need for any soaking or grinding or pressure cooking. Sometimes you can prepare a tastiest  dish in a matter of minutes. This capsicum potato masala is one among them. You can serve this masala for chapathi, jeera rice, coconut rice, lemon rice and curd rice too. I frequently prepare this easy and quick masala for lunch. This masala tastes so good if you serve right after you prepare it, because the crunchiness in the capsicums will be lost if you prepare in advance. So follow the simple instructions and prepare this easy masala for your family.


How to prepare Capsicum Potato masala - Capsicum potato masala recipe 

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Prep time : 5 minutes
Cook time : 10 minutes
Serves : 2
Category : side dish

Ingredients
  • 1 medium green capsicum
  • 1 medium potato
  • 1/2 tsp cumin
  • 1/4 tsp turmeric powder
  • 1 tsp sambar powder
  • 1 tbsp tamarind extract
  • 1 tbsp finely chopped coriander leaves
  • 1 tbsp oil
  • salt to taste
Cooking Directions 
  • Clean the capsicum and slice off the top and bottom. Remove the seeds and cut into thick long strips. Wash and peel the potato skin. Cut them into long strips.
  • Heat 1 tbsp oil in a kadai for about 2 minutes. Add the cumins fry for a second and add the potatoes. Add the turmeric powder and saute it in the oil for a few minutes. 
  •  No need to add any water. The potatoes must be cooked in the oil itself. Check the potatoes are done by pressing the potatoes with the ladle. If they are soft, add the sliced capsicums. Saute them well and add the required salt.
  • Saute it for a second and add the tamarind extract.
  • Mix them well and add the sambar powder. Gently toss them well with the capsicum and potatoes and add the chopped coriander leaves.
  • Switch off the flame and transfer them to serving dish. Serve it immediately with chapathi, poori or any rice. 





Capsicum potato masala with step by step photos

1. Clean the capsicum and slice off the top and bottom. Remove the seeds and cut into thick long strips. Wash and peel the potato skin. Cut them into long strips.



2. Heat 1 tbsp oil in a kadai for about 2 minutes. Add the cumins fry for a second and add the potatoes. Add the turmeric powder and saute it in the oil for a few minutes.



3. No need to add any water. The potatoes must be cooked in the oil itself. Check the potatoes are done by pressing the potatoes with the ladle. If they are soft, add the sliced capsicums. Saute them well and add the required salt.



4. Saute it for a second and add the tamarind extract.



5. Mix them well and add the sambar powder. 




6. Gently toss them well with the capsicum and potatoes and add the chopped coriander leaves.




7. Switch off the flame and transfer them to serving dish. Serve it immediately with chapathi, poori or any rice. 

If you try this recipe for Capsicum potato masala send us your comments below and share the recipe for your friends and family. 



Comments

  1. Superb. keep posting. indiatourfood.com

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