Capsicum ~ Groundnut Kairas.

“Capsicum ~ Groundnut Kairas (Also known as Kayaras / Kayras)” … This is a sweet~tangy dish prepared mostly with capsicum … Many years back I had tasted this in relatives place where a chef had prepared this using groundnuts and I liked the crunchy taste … So here is my adapted version of Kairas … Goes very well with chapati / roti … Enjoy …...

Kairas or kayaras / kayras is a sweet and tangy (Tart) dish that is prepared mostly by Konkani Saraswats on Northern Karnataka and Maharashtra region. Prepared mostly with capsicum, I have yet to come across the same with other veggies. I guess it is prepared with capsicum as it has its own spice seeds within to impart spice level as additional chillies are not added to this dish. There are two ways of preparing this dish, with and without coconut. The version with coconut hardly had any spices and the one with spices had no coconut for a thicker sort of gravy. My family likes spices and thicker gravy. So, I have adapted my own version of mix and match and prepared it the way my family likes. This dish goes very well with roti / chapati as it is slightly sweeter and does not compliment well with rice. Addition of whole cooked groundnuts is again a choice. Some add in roasted and coarsely powdered one’s. As I mentioned, when I had been to my relatives place for a function, the chef who asked to prepare the food had added them in whole and I simply loved the idea. So here is my adaption of Kairas, the way my family loves … Do try this version, tastes yumz.

** Ingredients :

Capsicum / Donne Mirsang / Bell Peppers : 6-8 large sized.

Groundnuts / Peanuts / Nerakadalo : 1 cup

Jaggery / Gud / Goda : 50-75 gms.

Salt to taste

** For Masala :

Oil : 2 tsp

White Sesame / Til / Tilu : 1 tblsp

Methi / Fenugreek Seeds : ¼ tsp

Coriander / Dhania Seeds : 1 tblsp

Coconut : ½ cup freshly grated.

Tamraind : One lemon sized ball.

** For Tempering :

Oil : 1 tsp

Mustard Seeds / Rai / Sasam : 1 tsp

Methi / Fenugreek Seeds : a pinch 

Haldi / Turmeric Powder : ½ tsp

Red Chilly Powder : ½ tsp

Hing / Asafoetida Powder : ½ tsp

Curry Leaves : 8-10

** Soak groundnuts overnight or for 6-8 hours in plenty of water. Strain, wash well and pressure cook to 2 whistles and keep it ready aside. While adding water in pressure cooker, just see to it that it is in level with the groundnuts and don’t add in excess. Also, do not discard the water in which it is cooked. It can be used while grinding the masala and for cooking of capsicums.

** Wash the capsicums. Slice off the stem portion and cut into medium sized cubes shapes. Include the seeds too while cutting the capsicum. Do not throw them as the seeds are the one’s that impart spice to the curry. We have not added much of additional spices and it is absolutely necessary to include these seeds while cooking.

** In a thick bottomed kadai add in the 2 tsp of oil, when hot add in white sesame seeds, methi seeds,coriander seeds and fry for a few minutes, finally add in coconut and fry for a few minutes more. Do not brown the coconut much, just slightly crisp is enough. Remove and grind to a smooth paste with the addition of the tamarind with minimum water. Use the cooked water from groundnuts to grind the same. 

** For Tempering : Heat 1 tsp of oil, when hot add mustard seeds, when they splutter, add in pinch of methi seeds, haldi powder, red chilly powder and curry leaves, fry for a few seconds. Now add in the cut capsicum cubes along with the seeds within and mix well. Add in a little bit of the groundnut cooked water, cover and cook till 60% done. 

** Now add in the grated jaggery, ground masala, salt to taste and mix well. Cover and cook, once the jaggery has melted add in the cooked groundnuts along with the water, if any is remaining and mix well. The gravy should remain thick, so be careful on adding water. Check and add as necessary only. Bring all to a boil, lower heat and cook till done. 

“Capsicum ~ Groundnut Kairas (Also known as Kayaras / Kayras)” is done and ready to be served. This kairas is my own adapted version and I assure it goes very well with roti / chapati / parathas or poori. Do enjoy this dish with family and friends and drop n a line in the comment section or mail me your response. Your response makes me want to do that much more. Thank you for all the feedback given too. 

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