Simple Capsicum Koora

Name: Simple Capsicum Koora
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 large green bell pepper (capsicum), cut into bite-sized pieces; 1 tbsp oil; ½ tsp mustard seeds; ½ tsp cumin (jeera) seeds; ½ tsp split urad dal; 1 tsp chana dal; 1 tbsp whole peanuts; ¼ tsp turmeric powder; to taste Red chili powder; to taste Salt; ½ cup water (use as needed); ½ cup peanuts; 2 dried red chilies; Salt, optional

South Indian Thaali Items · Kura (Curry)

Complete the plate: Serve with rice
Serves: 2
Hands-on · total: 10 min · 30 min (est.)
Walk-away: No

From my
kitchen

Worth knowing

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.

Day 2 plan

Refrigerate leftovers promptly. Reheat gently; texture may soften slightly. Pair with freshly made rice, roti, dal, or yogurt on day two.

easy effortweeknight-friendlyleftover-friendlyhigh-fiber

- Cook this meal

Ingredients & method

Prep

10 mins

Cook

20 mins

Total

30 mins

Serves

scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

Capsicum Curry

2large green bell pepper (capsicum), cut into bite-sized pieces2 tbspoil1 tspmustard seeds1 tspcumin (jeera) seeds1 tspsplit urad dal2 tspchana dal(optional)2 tbspwhole peanuts½ tspturmeric powderto tasteRed chili powderto tasteSalt1 cupwater (use as needed)

Peanut Podi

1 cuppeanuts4dried red chilies

Salt, optional

Instructions

Prepare the Peanut Podi
01
Heat a dry pan over medium heat.
02
Add the peanuts and dry roast until they develop golden-brown spots and the skins begin to loosen.
03
Add the dried red chilies and roast them along with the peanuts for another minute.
04
Remove from heat and allow them to cool completely.
05
Transfer the roasted peanuts and red chilies to a blender and grind into a fine powder.
06
Add salt if desired.
07
Optional uses:
08
This peanut podi can also be enjoyed with idli, dosa, rice, or sprinkled into other vegetable curries.
Prepare the Capsicum Curry
09
In the same pan, add oil and heat over medium flame.
10
Add mustard seeds and allow them to splutter.
11
Add cumin seeds, urad dal, and chana dal. Allow them to roast for a few seconds until fragrant.
12
Add the whole peanuts and roast until they turn golden.
13
Add the chopped bell peppers.
14
Add salt, turmeric powder, and red chili powder. Mix well.
15
Cover and cook on low flame for 8 - 10 minutes, stirring occasionally.
16
Add a splash of water only if needed to prevent sticking or burning.
17
Once the capsicum is cooked (it should soften slightly while still retaining some texture), add about 2 tbsp of peanut podi.
18
Mix well and cook for another 2 - 3 minutes until the peanut podi coats the capsicum completely.
19
Serve hot.
20
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.
21
It tastes especially delicious with hot rice and a dollop of ghee.

Worth knowing

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.

Day 2 plan

Refrigerate leftovers promptly. Reheat gently; texture may soften slightly. Pair with freshly made rice, roti, dal, or yogurt on day two.

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