A different type of coconut curry.
A curry with a base of coconut and mustard whose aroma makes me merry.
A curry which my grand father truly loved and eased his worry.
Capsicum or ivy gourd or ring beans or lady finger as the heart of the curry.
Even the bitterest bitter gourd or the spiciest green chillies can be the hero of the curry.
Today is the day of Capsicum coconut curry.
Let’s dig into the recipe in a hurry!

Donmensinkai BiLi Kairasa | Capsicum Coconut Curry
Print

Donmensinkai BiLi Kairasa | Capsicum Coconut Curry

Recipe by Anushree SPCourse: Lunch, DinnerCuisine: Malnad, KarnatakaDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes

Ingredients

  • Capsicum – 1

  • Coconut – 1 cup

  • Mustard seeds – 2 tsp

  • Jaggery – lemon sized (as per taste)

  • Tamarind extract – 1/4 cup (approx the size of gooseberry to be soaked in hot water and syrup extracted)

  • Rock salt – as per taste

  • Turmeric – 0.25 tsp

  • Cooking oil – 2 tsp (Coconut oil preferably)

  • Seasoning

  • Coconut oil – 2 tsp

  • Mustard seeds – 0.5 tsp

  • Curry leaves – 5 to 6

  • Dried Red chilli (Byadagi preferably) – 1

  • Hing – small pinch or few drizzles of powdered hing

Directions

  • Quick Steps
  • Begin by cutting the capsicum into cubes.
  • Prepare the curry masala by grinding grated coconut and mustard seeds with enough water.
  • In a pan, take any cooking oil preferably coconut oil. Add the chopped capsicum cubes.
  • Fry until the capsicum skin withers and turns white.
  • Add turmeric, rock salt and jaggery. Continue to fry for a minute so that the capsicum gets mixed with salt, jaggery and turmeric.
  • Add water and let it come to a boil.
  • When the water begins to boil, add the ground coconut masala and tamarind extract.
  • Let the curry come to a good boil on medium flame and the rawness of coconut and mustard cooks away.
  • Simmer in low flame until the oil separates out. (approx 5 minutes)
  • Finish the dish with a seasoning.
  • Detailed instructions with step by step photo:
  • Begin by cutting the capsicum into cubes.
  • Prepare the curry masala by grinding grated coconut and mustard seeds with enough water.
  • In a pan, take any cooking oil preferably coconut oil. Add the chopped capsicum cubes.
  • Fry until the capsicum skin withers and turns white.
  • Add turmeric, rock salt and jaggery. Continue to fry for a minute so that the capsicum gets mixed with salt, jaggery and turmeric.
  • Add water and let it come to a boil.
  • When the water begins to boil, add the ground coconut masala and tamarind extract. Add water if the curry seems thick.
  • Let the curry come to a good boil on medium flame and the rawness of coconut and mustard cooks away.
  • Simmer in low flame until the oil separates out. (approx 5 minutes)
  • Finish the dish with a seasoning.


Happy Cooking! 🙂