Kairas - Capsicums in a sweet, spicy coconut masala

This is one more of my favourites from Ma's kitchen...

I love the flavours that come from this dish. Its sweetish, spicy and sour, all in one bite. Its a perfect side dish since it has the right amount of masala and goes well with rotis or dal-rice




What you need -

1 tsp mustard seeds
1 tsp methi / fenugreek seeds
1.5 tsp dhania / coriander seeds
1.5 tsp chana dal
4-5 red chillies
4-5 pepper corns
1 tbsp white til / sesame
1 tsp tamarind paste / small ball of tamarind
1/2 cup grated coconut
1-2 tsp jaggery
peanuts / cashewnuts
1-2 capsicums
2 potatoes
1 raw mango(optional)
salt to taste
2 - 3 tsp oil
Seasoning
1/2 tsp mustard seeds
pinch of hing / asafoetida
a few curry leaves
pinch of turmeric powder


What you do with it -

Cook the potatoes. Peel, cut into bite size pieces and keep aside
The peanuts / cashwenuts used here need to be cooked, so I generally cook it along with the potatoes
Wash and cut the capsicums into bite size pieces
Dry roast the white til, powder and keep aside
Clean the raw mango and cut into pieces, if using

In a little oil, roast the mustard, methi, dhania seeds, chana dal and red chillies
Add the coconut and roast for a minute or two
Take it off the heat and grind along with tamarind, adding a little water

In a another deep bottom pan, heat a tsp of oil and and prepare a seasoning with mustard seeds, hing, and curry leaves
Add the turmeric powder and then add the chopped capsicums. Fry for 2-3 mins
Add the ground coconut masala, peanuts / cashewnuts, potatoes, raw mango, til powder, salt and jaggery Add a little water, if required
Serve with hot rotis or dal and rice