Kudamilagai Kuzhambu (Green Capsicum/Bell Pepper Curry)

                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. 

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

Sakkarai Pongal

           Hi... Happy Pongal everyone... Pongal is one of the popular harvesting festival celebrated in Tamil Nadu. In this auspicious day, I thought of sharing the recipe of Sakkarai Pongal. Sakkarai Pongal is a sweet dish done in every house. Traditionally sakkarai pongal is made in a pot, by boiling rice in it and adding jaggery. But today, I am going to do in a pressure cooker.

Prep time: 10 mins    Cook time: 20-25 mins       Serves: 2-3

Ingredients

• 1 cup Raw Ponni Rice
• 1 tsp Moong Dal
• 1/4 cup Milk
• 1 tbsp Shredded Coconut 
• 1 1/4 cup Grated Jaggery
• 10 Cashewnuts
• 10 Raisins
• 2 pod Crushed Cardamom or 1/4 tsp Cardamom powder
• Ghee as needed
• Water as needed

Procedure

1. Take rice and dal in a pressure cooker. Add 2 tsp of ghee and 3 cups of water to the rice.

2. After the 1st whistle, simmer and cook for 7 minutes.

3. Heat a pan with 2 tsp of ghee and fry cashew and raisins in it. Keep it separately.

4. Take jaggery and 3/4 cup water in a pan. Allow it to boil.

5. Once the jaggery is fully dissolved in water, switch off the flame.

6. Strain the jaggery syrup for impurities. Keep the syrup aside.

7. Add milk, 1tbsp ghee and cardamom to the cooked rice. Mix it well.

8. Then add coconut and jaggery syrup. Mix it.

9. Add 1tbsp ghee and fried cashew and raisins. Mix it nicely and Sakkari Pongal is ready.

• You can add 1-2 tsp ghee while serving. (It is Optional)

• You can add grated jaggery directly into the cooked rice. If jaggery has impurities, strain it by making syrup.