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Green Pepper & Potato Poriyal


By Cook's Hideout (Visit website)



Life has been a little busy, both at home front and at work. We are enjoying the company of our in-laws this summer and will miss them thoroughly once they leave. :-(
Summer is almost about to end and I've a couple of veggie grilling recipes that I need to post before we close our patios & decks for the upcoming chilly seasons. Hopefully I get to them before late.
Coming to the Poriyal; this recipe is from Chandra Padmanabhan?s Dakshin-Vegetarian South Indian Recipes cookbook. The recipe calls for mixing yogurt with chopped green pepper and marinating for 10 minutes and then make the curry. I thought that was a little different and did it, even though I wasn?t sure if that additional step really made any difference to the taste. It went well with steamed rice and mixed veggie sambhar.


Ingredients:
Green peppers ? 2 medium, chopped
Potatoes ? 2 medium, chopped
Yogurt ? 2tbsp
Turmeric ? ½ tsp
Poriyal Powder** ? 2tsp

For tempering:
Mustard seeds ? 1tsp
Cumin seeds ? 1tsp
Curry leaves ? 6-8

Method:
Mix yogurt into chopped green peppers and keep aside for 10 minutes.
Heat 2tbsp oil in a sauté pan; add the tempering ingredients and once the seeds splutter add potatoes and peppers along with turmeric.Cover and cook until veggies are tender, about 10-12 minutes.
Add poriyal powder & salt. Mix well and cook for another 2-3 minutes. Serve hot with steamed rice.** Poriyal Powder:
Ingredients:
Coriander Seeds - 1 1/4 cups
Chana dal (Bengal gram/ Senagapappu) - 3/4 cup
Urad dal (Black gram/ Minapappu) - 1/2 cup
Dry Red Chillies - 3/4 cup
Oil - 3tsp
Hing - 2tsp
Tamarind Ball - marble sized
Salt - to taste

Method:
Dry roast Coriander seeds, bengal gramdal and black gram dal.Fry the red chillies in the oil.Mix all the ingredients together and powder almost fine.Store the powder in anairtight container and use as required.
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