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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