Other Names: Rainbow Kurma. Capsicum Paaya. Capsicum Korma. Kudai Milagai Kurma. Simla Mirchi Qorma. Colored Peppers in Coconut Curry.
Why is it exciting for me to post recipes?! What is special about whipping an edible meal, after all?! Not that am good at it, by any means…but it keeps my day fresh and crisp! Now, you want to know how? Its almost like a family here at blogosphere…just opening my window and get a peek of my fellow blogger buddies creations and have fun talking to them:)
Looks like few things never changed from industrial revolution till information world, today! Yeah, picture this for a moment! Our Mom, Grandma or Aunties leaning over parapet(compound) wall of our neighbor’s house(back home) and busy talking (mostly gossiping) inquiring about strange things that happening in the town/city, chattering endlessly about nothing, giggling the whole time over stupid things…and of course the conversation never ends without that quintessential question of the day’ whats for dinner? Sometimes, you could see maids/ kiddos running over door to door with special food, so…its not that only mere exchanging recipes/ideas but food too. There was spirit in the air…
Well, coming back to reality…even though we miss that actual fun of exchange, these days…this blogging network is also overwhelmingly charm in one way. Meeting new friends, knowing their culture, visualizing their virtual treat and grasping an inward wisdom…makes it meaningful:) And above all, getting a pat on the shoulder for your hard work. Which truly means for every cook out there. So, girls…keep blogging and happy cooking, everyone:)
Bell Peppers (various colors) diced
Coconut one, grated and pureed
Green chilies 3-6 sliced
Cardamom 3 crushed
Bay leaf 1
Onion 1 grated
Ginger pate 1 spoon
Coconut oil (preferably).
Heat oil, in a wok…add cinnamon, cloves, cardamom and bay leaf.Wait till it crackles.
Now add sliced chilies, ginger paste and followed by onion paste…saute for few minutes in oil, till fragrant. Add salt and capsicum, cover and cook till tender.
Now add coconut puree and continue cooking over low-medium heat. Once the raw odor of the gravy leaves the pan, oil shows up on top…remove from heat.
Serve warm to go with your appam or iddiappam.