Description
Simple chunky dal preparation with inclusion of one or more veggie, tempered with coconut gratings is termed as Poricha Kuzhambu , a very common dish made with green gram in many Tamilian homes. This is often served with plain rice topped with ghee but also taste good with roti or chapati. You can use a wide variety of veggies for this dish, my pick here is Green Capsicum.
Bell pepper Kuzhambu / Green Bell pepper Curry / Moong dal Kuzhambu / Capsicum Kuzhambu / Split green gram Kuzhambu
| Ingredients | |
|---|---|
| ½ cup | Split green gram |
| 1 no | Onion ( finely chopped) |
| 2 nos | Green chili (slit open ) |
| 2 nos | Green capsicum |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| 1 no | Dry red chili |
| 1 tsp | Kootu podi /sambar podi |
| 1 tbsp | Fresh grated coconut |
| 2 tsp | Oil |
| 5 nos | Curry leaves |
| ¼ tsp | Asafoetida |
| 1 tsp | Salt (or to taste) |
| ¼ tsp | Turmeric powder |
Instructions
Soak split green gram / pachai paruppu for 30 minutes, this is not a must but I usually prefer to soak for sometime before cooking. You can either pressure cook this with little salt and turmeric with 1 cup water upto 2 whistles or directly cook it over the stove in the pan which could take more than 25 minutes on low medium flame. For this recipe, I've pressure cooked the dal and kept aside.
Now heat oil in a pan, splutter mustard, cumin seeds, curry leaves and dry red chili. Sprinkle asafoetida, add chopped onions and green chili. Fry them till translucent, add the chopped capsicum and fry along till the raw smell goes away. This usually takes about 6 minutes over low flame. Now add the cooked dal along with salt, Sambar/kootu podi and 1/2 cup water. Let it simmer until it reaches a thick dal gravy. Garnish with fresh grated coconut and switch off. Serve with plain rice topped with ghee.
Notes
Sambar podi or kootu podi is not a must but adds little spicy touch to the dish.
Yield: Serves 3 adults approx.
Comments
13 responses to “Capsicum Poricha Kuzhambu”
The description of the recepie is really good any layman can understand.. I am going to try this recepie today. This gravy and egg bonda..I am sure it will come good. still keeping my fingers crossed 😉
Mullai, am a new visitor to your site…All the dishes looks great and inspiring.We make bottle guard and chow chow kootu in the same way. Haven’t tried it with capsicum. Will try today for dinner.Thanks for the delicious recipes and wonderful presentation.
Thanks,
Ambal.
Mullai can v do this without coconut coz my mom is a diabetic patient?
Mullai, I tried this for dinner last night.. It turned out great !! My hubby concluded that this is the best dish that i had ever cooked !!! Thank u so much !!!
Sudha, poricha kootu are always little special… as coconut goes into it. Try the same recipe with different veggies like.. Ridge gourd, Cabbage, Bottle gourd, Mixed vegetables, chow chow and even greens too. Definitely head over heels… assured. Thanks.
hi mullai
Can u tell me how to kootu podi. Is the recipe available in this site.
thanks,
anusha.
Mullai
Try Panniten today for lunch. Very good. Capsicum gives a diff. nice flavor for the kootu. Well done.
Thx
Jaya
sat. I am going to try ur venkaya vepudu…
thank u
Wonderful dish, in thanjavoor they add poritha vengaaya vadagam to the kuzhambu just before serving which gives a pleasant aroma to this kuzhambhu.
I like all kootu varieties and split green gram gives good taste. Thanks for sharing.
Gheeyoda ricela saapida romba supera irrukum pola irruke..superb n looks so yummy..
capsicum poricha kootu is different frm usual poricha kootu.looking good…
Looks tempting ma’am, will try today itself and let u know the outcome. Ofcourse ur presentation looks awesome
Have a great day