1 1/2 cups grated fresh coconut
2 cups fresh curd
1/2 tsp turmeric powder
1 tsp salt (to taste)
2 medium sized capsicums, cut into 1/2 inch squares
3 tsp ghee
1 green chilli
2-3 dried red chillies
3 tsp tuvar dal
3/4 tsp black peppercorns
1/2 tsp asafoetida powder
2 tsp rice grains
1 tbsp grated fresh coconut
2 tsp sesame oil
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1 dried red chilli, halved
1 sprig curry leaves
1. Mix 1 1/2 cups grated coconut with 3/4 cup hot water. Process for 1-2 minutes in a blender. Pour liquid through a strainer lined with muslin cloth and press out coconut milk. Set aside.
2. Heat ghee for spice paste in a frying pan. Add all ingredients for paste, except coconut. Fry over low heat, tossing gently, till dal turns golden. Add coconut and toss for a few moments longer. Grind to a smooth consistency, gradually adding 2 tbsp water.
3. Place curd, turmeric powder, salt and spice paste in a bowl. Whisk till well blended and set aside.
4. Heat oil for tempering in a frying pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, add capsicums and 1/4 cup water. Cover pan and simmer over low heat for 5-7 minutes stirring occasionally, till capsicums are tender.
5. Pour in curd mixture and heat through, stirring continuously.
6. Stir in coconut milk and remove from heat.
7. Mix well and serve hot with plain rice.