Рецепт Pepper Poriyal using Poriyal Powder(Dry Green Pepper Curry)
Blogging Marathon# 58: Week 2/ Day 3
Theme: Dry Vegetable Sautes
Dish: Green Pepper Poriyal
For the final day of this week's blogging marathon, I made yet another poriyal from Dakshin cookbook. This recipe is flavored with a homemade poriyal powder and is quite different tasting from yesterday's masala beans poriyal.
Poriyal podi aka curry powder is made with dals (lentils), coriander seeds and dry red chilies. Making a big batch of this makes it easy to make quick dry curries. It can be used to make potato fry, arbi (colacassia, chamadumpa) fry and so on.
Add a potato to below curry for a nice variation. Make the same curry with tindora (dondakaya), but skip the yogurt altogether.
Ingredients:
2~3
Medium Green peppers, chopped
2tbsp
Sour Yogurt
2tsp
Poriyal powder (recipe follows)
1tsp
Mustard seeds
1tsp
Cumin seeds
½tsp
Asafoetida
8~10
Curry leaves
To taste
Salt
Method:
Mix yogurt with chopped peppers and set aside for 10 minutes.
Heat 1tbsp oil in a large nonstick pan, add mustard and cumin seeds, once the seeds start to splutter add asafoetida and curry leaves.
Next add the peppers, salt and sprinkle some water. Cover and cook till pepper is tender, about 8~10 minutes.
Stir in poriyal powder and cook for another 2~3 minutes. Serve hot with rice.
Poriyal Powder:
Ingredients:
- 1¼cups
- Coriander seeds
- ¾cup
- Chana dal/ Bengal gram dal
- ½cup
- Urad dal/ Black gram dal
- ¾cup
- Dry red chilies
- 2tsp
Asafoetida powder
Marble sized ball
Tamarind
To taste
Salt
Method:
Dry roast coriander seeds, chana and ural dal until they turn slightly golden. Remove into a bowl and let cool.
In the same pan, heat 1tbsp oil and fry red chilies until they turn slightly darker shade. Remove into the bowl and let cool.
Once cool enough to handle, grind to a fine powder along with the tamarind and salt. Store in an airtight jar and use as needed.