Wednesday, March 04, 2009

Bell Pepper Poriyal


There is something about a meal which is so incomplete without  the usual vegetables! Not to mention the fact that I get peckish real quickly without  my veges.!  a far cry from the  time when I needed nothing but rice and daal/yogurt, I practically lived in carb heaven! 
Last week (when I started this post) the crisper was almost empty save for a lone carrot and some bell peppers. I was in no mood to step out to to the nearby grocery store to  get anything.... 
Dakshin once again came to my rescue!  I had an assortment of bell peppers and  the family did not want the usual varieties  of bell pepper subzi or the usual red bell pepper chutney.

Using yogurt to marinate peppers was a first for me as was trying Curry Powder. The flavors blend in very well and  make this one interesting side dish. The red bell peppers lend a very mild sweetish taste. It also is very simple to make and more importantly, does not take too much time ( that is  if you have some curry powder handy).

One thing to note is NEVER use sour yogurt, quite spoils the  whole thing.

So you need:
1 lb Sweet Peppers ( I used green and red)
2 tbsp. Plain Yogurt
2 tbs Water
Salt to taste
2 tsp. Curry powder (recipe below)

For Tempering:
3 tbs Oil
1 tsp Mustard seeds and Cumin seeds EACH
1/2 tsp Asafetida
a few curry leaves

Chop the peppers into 1/2 inch pieces. Place in a bowl, add the 2 tbsp. yogurt and smear over the pepper and set aside for about 10 mins.
Heat  3 t oil in a heavy pan, add mustard seeds, cumin seeds, asafetida and a few curry leaves.
When the mustard seeds sputter, add the chopped pepper, 2 tbs water and salt to taste. 
Cover the saucepan and cook till tender.
Sprinkle the curry powder, stir thoroughly and cook for a few mins.
Serve hot.

Curry Powder /  Podi
1 1/4 cups Coriander seeds
3/4 cup Chana Daal
1/2 cup Urad daal
3 tsp Oil
3/4 cup Red chiles
2 tsp Asafetida
Marble size Tamarind pulp
Salt to taste
 
In a heavy sauce pan Dry roast corander seeds, chana daal and Urad daal fro about 5 mins.
heat 3 t oil in a heavy pan/ skillet, add red chiles and  saute for 2-3 mins
Place all ingredients in an electric blender including asafetida powder, tamarind pulp and salt. Blend to a fine powder.
Store in an airtight container and use as required

*I did not use tamarind pulp, instead used whole tamarind making sure there were no strands or seeds before I ground the whole mix to a fine powder in the coffee mill.
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30 comments:

  1. I have Southern Spice by CP, but i think i should get Dakshin as well!! this is such a simple yet colourful poriyal!

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  2. Great color and I love the book Dakshin and it's recipes. Porial looks yum, enjoy! :)

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  3. Curry looks colourful and delish. Like cooking with red bellpppers..Very simple and tasty curry..

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  4. That looks so tempting...beautiful colour, very inviting.

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  5. dont you just love the flavour of bell peppers?

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  6. Very colorful and inviting, loved this unique way of making bell pepper poriyal !

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  8. hi..loved your blog from the time..i tried your tomato rice recipe, that was just great..but forgot to comment and then one day just read 'varsha vipins' views about visitors 'not commenting' and realised how correct she is. thus i m here...came back to say..your tomato recipe was just great :), as i had heard somewhere.."better late than never" ;).
    neways ..for this curry..i do marinate peppers in curd for kadai paneer..but that's completely different recipe...this curry looks very tempting, will surely give it a try.

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  9. that looks delicious. i love that curry powder and i use it frequently.

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  10. This looks great. I've never had peppers this way.

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  11. Anytime in for Poriyals..:)
    So yum n good looking Mansi..:)

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  12. Tried, tasted, enjoyed a lot. Though I use very less spices.

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  13. THANK U ALL!!!
    Sonal, thanku for de-lurking! ur comment is motivating!
    Biswajit, Thank U for trying the recipe and ur feedback, I appreciate it!

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  14. Hi Manasi ,

    first time here ..great looking recipe , Iam sure tastes wonderful too

    -Meenal

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  15. Hey! I really liked this recipe, will try it out this week. Have you tried stuffed peppers?

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  16. nice looking dish. have you tried nupur's peeth perun bhaji or whatever the heck it's called with bell peppers and besan? awesome. or trupti's sambhariya shaak. great with bell peppers.

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  17. Bee, we usualy make the peeth perun version with bell peppers,or kairas, this was new to me! Must try Trupti's shaak.

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  18. Wow..lovely colours....looks delicious

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  19. Hi Manasi -- poriyal looks wonderful! I love that cookbook too -- I like to stare at the sambhar pages and dream ;)

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  20. Manasi, I emailed the web master too, I gave them her posts and your's and my posts, so they compare photos and remove them. I didn't know Nupur's photo there as well,lot of them do look familiar but can't place them.
    I think they are Googling and lifting anything that comes across, makes me so angry.Hope they will take them out, will check in 3-4 days.

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  21. Very colorful.....looks very tempting..

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  22. As a great fan of Dakshin I have got to try this one out . Thanks for my recipe of the day Manasi.

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  23. hey as silent viewer of your blog !!!!!!I am posting comment for the first time. Looks so colourful and tempting...Will try it soon

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  24. hi Manasi..long time...the poriyal luks bright n lively....i am having a sre-lankan tamil maid, so getting to know more tamil terms now...and poriyal..yes..i understand what that is !!!.. :))

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  25. mixed peppers make for such interesting flavors. yours looks delicious!

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  26. I just have to make one of your podis i think..............but we dont get dry tamarind only one that is moist........so where do you get yours........

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  27. Luckysanjana I used rgular tamrind ( the moist quality, just reduced the quantity a bit and pulsed in the coffee mill

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