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Sep 1, 2016

475: Capsicum Puli Kuzhambhu/ Bell Pepper Tamarind Curry

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves:           3-4 People
 Recipe CategoryKuzhambhu
 Recipe Cuisine:  South Indian

Capsicum Puli Kuzhambhu is a tangy and spicy gravy that goes well with rice and curry.

Chopped Bell Pepper                      1 cup
Tamarind                                       gooseberry size
(Soaked and juice extracted)
PuliKuzhambhu Powder                  2 tablespoon
Finely chopped green chilies            2 no.
Finely chopped ginger                     1 tablespoon
Turmeric Powder                            1/2 teaspoon
Finely chopped curry leaves            2 strings
Jaggery powder                             1 teaspoon
Salt                                              To Taste

For seasonings

Mustard seeds                                 1/2 teaspoon
Curry leaves                                    1 spring
Hing                                               ¼ teaspoon
Dried Red chilies                              2 no.
Coconut oil                                      2 teaspoon

  • Soak tamarind in water and squeeze out to make tamarind juice. Keep aside.
  • Heat a pan with oil, add all seasonings and fry for few seconds.
  • Now add chopped capsicum and green chilies, and sauté until becomes soft.
  • Now add turmeric powder, puli Kuzhambhu powder, salt and fry until oil separates out from the masala.
  • Add the tamarind juice, and keep cooking till the capsicum is soft. Now add the Jaggery powder and cook till the raw smell goes away. Turn off when the contents thicken and the oil separates out from the gravy.
  • It can be stored in the fridge and can be used for a week.
  • Serve with hot rice.

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