Pepper/ Capsicum poriyal is a spicy and delicious side dish made with freshly made poriyal powder. It’s perfect to serve with some steamed rice and dal.
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.
For the Poriyal Powder:
- 1¼ cups Coriander seeds
- ¾ cup Chana dal/ Bengal gram dal
- ½ cup Urad dal/ Black gram dal
- ¾ cup Dry red chilies
- 2 tsps Asafoetida powder
- Marble sized ball Tamarind
- To taste Salt
For Pepper Poriyal:
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- ½ tsp Asafoetida
- 8~10 Curry leaves
- 2~ 3 Medium Green peppers, chopped
- 2 tbsps Sour Yogurt
- 2 tsp Poriyal powder
- To taste Salt
Make Poriyal Powder:
- 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.
Make Pepper Poriyal:
- Mix yogurt with chopped peppers and set aside for 10 minutes.
- Heat 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.