While there are different ways of making capsicum curries, this way of making capsicum/bell pepper curry is my all-time favorite. The pungent capsicum is simmered in a coconut masala, perfectly balancing sweet, spicy, salty, and sour flavors. This combination transforms the bell pepper into a captivating dish. Preparing this Capsicum Masala is a breeze. While the onions and capsicums cook in a pan, I quickly grind the coconut masala and mix it with the sautéed vegetables. Since everything cooks rapidly, this dish is ready in no time and tastes incredible. Pair it with rice and dal, like “Daali thoy,” and…
Spicy Rice Toor Daal Cabbage Onion Dosa (Sanna Polo)
This is a specialty in our Konkani (predominantly South Kanara) cooking. There is no good way of naming this recipe; the name that I have used is actually the description of this ‘Polo’. Even though I call it a Dosa, it is not the usual Dosa with urad daal and rice that we are used to. This is not eaten a main dish either, instead this is eaten as a side dish along with rice and plain daal during lunch/dinner. No other subzi, salad is required to go along with this as the taste of the “sanna polo” is predominant…
Beans and Dill in Coconut Curry ( Beans Ambat)
Dill is a favorite at our house and so I put it in things like curries, rice, rotis etc. Dill is available in bulk during the Fall and Spring season in the Indian groceries and so we use it the most then. Dill is not only nutritional but adds a distinct flavor to dishes. This is one such wholesome recipe as it uses Dill, vegetable and also Daal. Ingredients 1/2 cup toor daal 2 cups dill Handful of beans 1 medium onion Oil Mustard seeds To grind: ½ cup shredded coconut fresh/frozen 2 tsp coriander seeds Tamarind paste (per…