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Capsicum Puli Kuzhambhu/ Bell Pepper Tamarind Curry : Indian Food & Cooking Recipes


Contributed By: Sadhana Padmanabhan
Member of SeattleIndian.com
View All Recipes By Sadhana Padmanabhan  

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Cooking Instructions

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves:           3-4 People
 Recipe CategoryKuzhambhu
 Recipe Cuisine:  South Indian

CapsicumPuli Kuzhambhu is a tangy and spicy gravy that goes well with rice and curry.

ChoppedBell Pepper                      1 cup
Tamarind                                       gooseberry size
(Soaked and juice extracted)
PuliKuzhambhu Powder                  2 tablespoon
Finelychopped green chilies            2 no.
Finelychopped ginger                     1 tablespoon
TurmericPowder                            1/2 teaspoon
Finelychopped curry leaves            2 strings
Jaggery powder                             1 teaspoon
Salt                                              To Taste


Mustardseeds                                 1/2 teaspoon
Curryleaves                                    1 spring
Hing                                               ¼teaspoon
DriedRed chilies                              2 no.
Coconutoil                                      2 teaspoon

  • Soak tamarind in water and squeeze out tomake tamarind juice. Keep aside.
  • Heat a pan with oil, add all seasonings andfry for few seconds.
  • Now add chopped capsicum and green chilies,and saut until becomes soft.
  • Now add turmeric powder, puli Kuzhambhu powder,salt and fry until oil separates out from the masala.
  • Add the tamarind juice, and keep cookingtill the capsicum is soft. Now add the Jaggery powder and cook till the rawsmell goes away. Turn off when the contents thicken and the oil separates out fromthe gravy.
  • It can be stored in the fridge and can beused for a week.
  • Serve with hot rice.

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  Celebrity Chef: Sadhana Padmanabhan
City: Redmond

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