Aug 16

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Capsicum Chanadal Curry

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I have a lot of memories associated with this curry. My mom used to make this for us and pack it in our lunch boxes. This is such a easy to make curry that you can make even if you are on the go it hardly takes 15 mins to cook . Roasted Chanadal Powder brings out a unique taste to this dish. You can enjoy this curry with chapathi or even with rice.

Serves – 2 
Preparation time : 5 min
Cooking time – 10 mins

  • Oil – 3 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Dry Red Chilli Whole – 2
  • Curry Leaves – few
  • Turmeric Powder – 1/2 tsp
  • Onion (Chopped) – 1/2 cup
  • Bell Pepper (cubed) – 1 big
  • Green chilli Paste – to taste
  • Salt  – to taste
  • Roasted Chanadal Powder – 1/4 cup

Procedure :

Heat oil in a pan , season with mustrad seeds allo to slutter completely and add cumin seeds and allow to sizzle and add red chillies, curry leaves, turmeric powder and cook for 30 secs.

Add in the onion and cook for a min. Open cover and add bell pepper and cook both onion and bell pepper together until soft but not mushy. Do not add salt while adding the bell peppers.

Once they are done add in the green chilli paste salt and roasted chanadal powder (powder from the dalia) and mix well and cover to cook for 2 mins and serve hot with chapathi or rice.



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