Hi all... Today I am sharing a simple Bell Pepper recipe. The main ingredients are only bell pepper and tamarind. When bell pepper is cooked in tamarind extract, it gives a nice flavor and taste to the curry.
Green Bell Pepper Curry pairs well with Curd Rice. It can also be served with idli or dosa.
Green Bell Pepper Curry pairs well with Curd Rice. It can also be served with idli or dosa.
Prep time: 10 mins Cook time: 25-30 mins Yields: 1 1/2 cup
Ingredients
- 10 Pearl Onions (Chopped finely)
- 1 Green Bell Pepper (Chopped finely)
- 2-3pod Garlic (Chopped finely)
- 2 Green Chili (Slit lengthwise)
- Few Curry Leaves
- A small lemon sized Tamarind (Soaked in hot water) (or) 1/4 tsp tamarind concentrate
- 1/8tsp Turmeric Powder (Optional)
- Salt to taste
- 1tsp Mustard Seeds
- 1tsp Split Urad Dal
- 2 1/2tbsp Sesame Oil
Procedure
1. Heat Oil in a pan. Add mustard seeds. When it sputters, add urad dal, green chili and curry leaves. Sauté for 30 seconds.
2. Add onion, bell pepper and garlic. Sauté for 5 minutes.
3. Add turmeric and salt. Sauté for another 5 minutes.
4. Add tamarind extract.
If tamarind concentrate is used, mix it in 1/2 cup water and then add to the bell pepper.
5. Simmer the fire and allow it to cook for 10 minutes. Stir it occasionally.
6. Add 1/3 cup of water and check for taste. Allow it to cook for 5-7 minutes, until the oil separates from the curry.
7. Switch off the flame and let it cool. Kudamilagai Kuzhambu is ready to serve.
It can be refrigerated 15-20 days
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