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.

Pepper Poriyal
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:

1. Mix yogurt with chopped peppers and set aside for 10 minutes.
2. Heat 1tbsp oil in a large nonstick pan, add mustard and cumin seeds, once the seeds start to splutter add asafoetida and curry leaves.
3. Next add the peppers, salt and sprinkle some water. Cover and cook till pepper is tender, about 8~10 minutes.
4. 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:

1. Dry roast coriander seeds, chana and ural dal until they turn slightly golden. Remove into a bowl and let cool.
2. In the same pan, heat 1tbsp oil and fry red chilies until they turn slightly darker shade. Remove into the bowl and let cool.
3. 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.

 

Lets check out what my fellow marathoners have cooked today for BM# 58.