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Bell Pepper Coconut Curry

27 Feb

Butta Pacchi Mirapakaya Kobbari Kura.

Capsicum / Bell pepper is diced and cooked in oil along with whole spices. Cilantro leaves are finely ground and added to the curry along with grated coconut. Serve bell pepper coconut curry with steamed rice or with roti.
Makes: around 4 Servings of Bell Pepper Coconut Curry.


Bell Pepper 2
Fresh / Frozen Grated Coconut 1/2 Cup
Ginger 1/2 inch Piece
Turmeric Powder a Pinch
Cilantro 1 Bunch
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stem, discard seeds and dice the bell peppers.
Wash and separate curry leaves.
Remove stems, wash and slice the green chiles.
Grind cilantro coarsely without or with very least amount of amount.
Peel and mince the ginger.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add diced bell pepper, green chiles and ginger.
Cook covered for a minute for capsicum to soften a bit.
Uncover, fry for another minute or two, stir in ground cilantro mixture.
Remove from heat, stir in turmeric powder, grated coconut and salt.
Serve bell pepper coconut curry with steamed rice or with roti.
Notes: Make sure bell pepper is cooked right.

Suggestions: If bell pepper is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: You can also add diced onion along with bell pepper if you wish.
Other Names: Bell Pepper Coconut Curry, Butta Pacchi Mirapakaya Kobbari Kura.