From the recipe box
Simple Capsicum Koora
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Green Bell Pepper (Capsicum)
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 30 mins
- Serves
- 2
Capsicum Curry
- 1large green bell pepper (capsicum), cut into bite-sized pieces
- 1 tablespoonoil
- ½ teaspoonmustard seeds
- ½ teaspooncumin (jeera) seeds
- ½ teaspoonsplit urad dal
- 1 teaspoonchana dal
- 1 tablespoonwhole peanuts
- ¼ teaspoonturmeric powder
- to tasteRed chili powder
- to tasteSalt
- ½ cupwater (use as needed)
Peanut Podi
- ½ cuppeanuts
- 2dried red chilies
- —Salt, optional
Notes & Tips
- The peanut podi is the star of this recipe! Making a batch ahead of time makes this curry come together very quickly.
- If using store-bought roasted peanuts, be careful with salt because many packaged peanuts are already salted or flavored.
- If storing peanut podi, it stays fresh at room temperature for about a week in an airtight container.
- This recipe works best in a nonstick pan because the peanut powder can stick and burn easily. If using stainless steel, add a few drops of water while mixing in the podi to prevent burning.
- If your peanut podi already contains salt, adjust the salt added while cooking the capsicum.
Step by step
Method
- 01
Prepare the Peanut Podi
- 02
Heat a dry pan over medium heat.
- 03
Add the peanuts and dry roast until they develop golden-brown spots and the skins begin to loosen.
- 04
Add the dried red chilies and roast them along with the peanuts for another minute.
- 05
Remove from heat and allow them to cool completely.
- 06
Transfer the roasted peanuts and red chilies to a blender and grind into a fine powder.
- 07
Add salt if desired.
- 08
Optional uses:
- 09
This peanut podi can also be enjoyed with idli, dosa, rice, or sprinkled into other vegetable curries.
- 10
Prepare the Capsicum Curry
- 11
In the same pan, add oil and heat over medium flame.
- 12
Add mustard seeds and allow them to splutter.
- 13
Add cumin seeds, urad dal, and chana dal. Allow them to roast for a few seconds until fragrant.
- 14
Add the whole peanuts and roast until they turn golden.
- 15
Add the chopped bell peppers.
- 16
Add salt, turmeric powder, and red chili powder. Mix well.
- 17
Cover and cook on low flame for 8–10 minutes, stirring occasionally.
- 18
Add a splash of water only if needed to prevent sticking or burning.
- 19
Once the capsicum is cooked (it should soften slightly while still retaining some texture), add about 2 tablespoons of peanut podi.
- 20
Mix well and cook for another 2–3 minutes until the peanut podi coats the capsicum completely.
- 21
Serve hot.
- 22
This Simple Capsicum Curry is a quick, flavorful Telugu-style vegetable curry where roasted peanut podi does most of the heavy lifting. The nutty, spicy coating pairs beautifully with the sweetness of cooked bell peppers.
- 23
It tastes especially delicious with hot rice and a dollop of ghee.
