Kudamilagai Poriyal/Capsicum fry is a real simple dish from Tamilnadu that goes well as a dish. It goes well with Rasam rice or sambhar rice. It's a good one for lunch boxes too.
Preparation Time: 15 minutes
Cook Time : 15 minutes
Serves : 2-3
Ingredients:
Capsicum/ green pepper : 5 medium seeded and diced
Besan/ Gram flour : 1/2 cup
Coriander powder : 1 tablespoon
Red chili powder : 1 teaspoon
Asafoetida/ Hing : 1/4 teaspoon
Salt to taste
For Tempering:
Mustard Seeds/Aavalu : 1 teaspoon
Cumin Seeds / Jeera : 1 teaspoon
Dry red chili : 1 broken
Curry leaves : 1 sprig
Method :
Heat oil in a pan and add all ingredients listed under for Tempering except curry leaves. Fry until the seeds splatter. Add curry leaves.
Add the green pepper pieces and stir fry them for 6-8 minutes.
Mix all the spice powders in a bowl and add the mixture to the green peppers, fry for 3 minutes until everything is mixed well and raw smell is gone and turn off the stove.
Serve hot.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#70
Preparation Time: 15 minutes
Cook Time : 15 minutes
Serves : 2-3
Ingredients:
Capsicum/ green pepper : 5 medium seeded and diced
Besan/ Gram flour : 1/2 cup
Coriander powder : 1 tablespoon
Red chili powder : 1 teaspoon
Asafoetida/ Hing : 1/4 teaspoon
Salt to taste
For Tempering:
Mustard Seeds/Aavalu : 1 teaspoon
Cumin Seeds / Jeera : 1 teaspoon
Dry red chili : 1 broken
Curry leaves : 1 sprig
Method :
Heat oil in a pan and add all ingredients listed under for Tempering except curry leaves. Fry until the seeds splatter. Add curry leaves.
Add the green pepper pieces and stir fry them for 6-8 minutes.
Mix all the spice powders in a bowl and add the mixture to the green peppers, fry for 3 minutes until everything is mixed well and raw smell is gone and turn off the stove.
Serve hot.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#70
I love simple dry curries like this. Love the addition of besan :-)
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