capsicum Kurma is a scrumptious and mildly spiced South indian curry made with clean capsicum (bell peppers) cooked in a creamy coconut-based gravy. This flavorful and fragrant kurma pairs wonderfully with chapathi, parotta, or rice, making it a flexible dish for everyday meals. The herbal crunch of capsicum combined with the rich, smooth kurma sauce creates an ideal stability of textures and flavors.


 ingredients:


 3 medium-sized capsicums (bell peppers), chopped into chunk-sized portions

 1 big onion, finely chopped

 1 tomato, chopped

 1 cup grated sparkling coconut or frozen coconut

 2 green chilies

 1 tbsp poppy seeds

 1 tsp fennel seeds

 1-inch piece ginger

 1 tsp turmeric powder

 1 tsp coriander powder

 1 tsp garam masala or kurma masala

 2 tbsp oil

 1 tsp mustard seeds

 some curry leaves

 Salt to flavor

 1 to one½ cups water

 fresh coriander leaves for garnish


 commands:


1. prepare Kurma Paste:

   Grind grated coconut, green chilies, poppy seeds, fennel seeds, and ginger with a touch water to a clean paste.


2. cook onions and Tomatoes:

   warmth oil in a pan. add mustard seeds and curry leaves. once they splutter, upload onions and sauté until golden brown. add turmeric and coriander powders, then tomatoes. cook till tomatoes grow to be soft.


3. upload capsicum and Salt:

   upload chopped capsicum and salt. Sauté for 3-four minutes.


4. upload Coconut Paste and Water:

   add the prepared coconut paste together with 1 to 1½ cups of water. blend properly.


5. Simmer:

   cover and cook on low warmness for 10-15 minutes until capsicum is gentle but still crunchy, and the gravy thickens.


6. finish:

   upload garam masala or kurma masala, stir nicely, and cook for any other 2 mins.


7. Garnish and Serve:

   Garnish with clean coriander leaves and serve warm with chapathi, parotta, or rice.




capsicum Kurma is a creamy, aromatic, and flavorful curry that complements your meal with its vibrant flavor and texture, making it a favourite desire for a healthy vegetarian dish.


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Kurma

Balasahana Suresh

06/08/2025 10:19 AM