Monday, April 9, 2018

PODI CAPSICUM CURRY

PODI CAPSICUM CURRY

We are fond of capsicum (better known as bell pepper in North America) and I make this fairly often. Not surprisingly, therefore,  you will find numerous dishes made with capsicum in this blog such as Mushroom & Bellpepper Stir FryBesan Wali Simla Mirch, and Capsicum & Potato Kairas.

Saffola cooking oil has been a household name in India for many years. Today's recipe gets it's name from the spice mix (freshly ground mix) or podi used with the capsicums. This has been adapted from Podi Capsicum Curry from Saffola Fit Foodie website. We use just 1 tsp of oil and this recipe is part of their series of Healthy Recipes.

You can use either Amchur or Tamarind Paste for this dish. I used the latter.

Tips:

  • Take care not to dry roast the ingredients for spice mix on high heat. Use medium heat instead. 
  • Use pulse mode for grinding the spice mix so that they get coarsely grounded and don't leave excess oil




Ingredients:
  • Capsicums, large-sized, 3
  • Cumin Seeds (Jeera) , 1/2 tsp
  • Asafoetida (Hing), 1/8 tsp
  • Dry Mango Powder (Amchur), 1 tsp OR Tamarind Paste, 1/2 tsp
  • Salt, to taste
  • Saffola Oil, 1 tsp
For the Spice Mix:
  • Dried Red Chillies, 4
  • Coriander Seeds, 2 tsp
  • Ural Dal, (Split Black Gram Dal), 2 tbsp
  • Chana Dal,  (Bengal Gram Dal) 2 tbsp
  • Til (Sesame Seeds) , 1 tbsp
  • Peanuts, 2 tbsp
Method:

Wash and de-seed the capsicum and chop them into 1" squares. Keep aside.
Dry roast all the ingredients listed under " For The Spice Mix" in a kadhai on medium heat stirring continuously until the dals change colour, the chillies become crisp and the peanuts are well roasted
Allow them to cool, transfer to a mixer and grind them, using pulse mode to a coarse powder without adding any water.  Keep aside.
Heat 1 tsp of oil in the same kadhai, and on medium heat add jeera and once they sizzle and change colour,  add asafoetida, saute for a few seconds
Next add the chopped capsicum, mix well and cook on medium heat for 6-7 minutes till they get cooked yet remain firm and crunchy
To this, add salt to taste and the freshly prepared spice mix, and amchur or tamarind paste
Mix well so that the capsicums get well blended with the spice mix
Transfer to serving bowl and serve hot with rotis