Potato capsicum sukke is a coconut based dry masala curry goes well as a side dish with rice or chapati.
The following ingredients are needed to prepare Potato Capsicum Sukke.
Ingredients:-
Capsicum. - 1 large
Potato. - 2 large
Turmeric powder. - 1/4 tsp
Salt. - to taste
For grinding Coconut Masala:-
Grated coconut. - 3/4 cup
Dry red chillies. - 6 or 8
Urad dal. - 1tsp
Coriander seeds. - 1& 1/2 tsp
Tamarind. - goosebery size
Coconut oil. -1/2 tsp for roasting
For Seasoning:-
Mustard seeds. - 1tsp
Urad dal. - 1/2 tsp
Methi seeds. - 10 seeds only
Hing powder. - 1/4 tsp
Curry leaves. -1 spring
Coconut oil. - 2 tbsp
Instructions:-
1). Cut capsicum and remove the seeds and chop into big pieces. Remove the outer skin and chop potato into big pieces Wash well and keep aside.
2). Heat 1/2 tsp coconut oil in a pan and roast dry red chillies, urad dal and coriander seeds seperately. Grind grated coconut, roasted red chillies and tamarind along with roasted urad dal and roasted coriander seeds to a little thick and coarse paste adding 2tbsp of water. Keep aside the coarsely ground coconut masala paste.
Method:-
1). Heat 2tbsp coconut oil in a pan and add urad dal and saute well.Splutter mustard seeds and methi seeds and saute well.Add curry leaves and hing powder into the pan and saute well.Add chopped potato pieces, required salt and 1/4 cup of water into the pan. Cover and cook the potatoes on medium flame and saute in between.
2). When potatoes are half cooked add turmeric powder and saute well. Add chopped capsicum pieces into the pan and saute well. Cover and cook on low flame.
3). Add ground coconut masala paste into the pan.
4). Add 2 tbsp of
water into the pan and mix the ground coconut masala paste.
5). Saute well and cook for few minutes on low flame and switch off the flame.Transfer the potato capsicum dry masala curry to a serving bowl.
Potato Capsicum Sukke is ready to serve with rice, chapati etc..
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