Sunday, 23 September 2012

VadMorka


Generally cooked green capsicum is not favoured much at my place.

 But buying it is still done on a regular basis both by my husband and FIL. So finishing is my responsibility. Generally I use it as a garnish or when I do not stir fry it with a crunch, but when you have half a kg to finish before the next lot comes in over the weekend it’s a bit too much.

So I made this delicious VadMorka! I know that picture is not very appetising but believe me you will love the taste as a salad with rice and dal.


There are no proportions in this recipe but still you will need

To Mix:

5 green Capsicum
½ to ¾ cup Curd
Salt
½ tsp Red chilli powder (adjust as per taste)

For Tempering:

1 tblsp oil
1 tsp mustard seeds
1 tblsp urid dal (split)
¼ tsp hing/asafoetida

Method:

1.    Wash and dry the capsicum.
2.    Roast them on the gas on direct flame till the skin is charred on all sides. Cool.
3.    Remove the charred skin with the back of a knife/ peel with your good old fingers as much as you can.  Discard the seeds then mash the capsicum.
4.     Mix in the bowl all ingredients under the heading to mix.
5.    In a separate bowl heat the oil add and wait for the mustard to splutter. Add the urid al and wait till the dal reddens a bit then add the hing.
6.    Pour this over the ready salad.
7.    Serve chilled.

Notes:

1.    I generally add milk and the starter culture of the curds and depending on the season adjust the amount of curds, in winter 1-2 tblsp and in summer 1 tblsp. Since I leave the food on the table and no one is around to disturb the salad it sets by 1:30pm the time all are ready to sit for food.
2.    The capsicum can be arranged on your tava/skillet after making chapattis as it is still hot and mine being the heavy one retains heat for a long long time. The amount of cooking on the gas is reduced plus I do not have to stand attendance to it.

Sending this to EP Series-Oregano & Paprika/capsicum guest hosted By Kavi @ Foodomania


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