Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Capsicum with Pappula Podi

Green Bell Peppers with Spicy Chickpea Powder:

Green Bell Peppers (Capsicum or Bangalore Mirchi)

My favorite way to cook green bell peppers is this very easy, 15 minutes from start to finish capsicum curry. The special ingredient which makes it the absolute favorite of people who tried this curry is the spicy roasted chickpea powder. Mildly sweet and spicy chickpea powder and hot bell peppers compliment each other, and the prepared curry is a tasty delight.


3 bell peppers, sliced thinly lengthwise, then halved crosswise
3 tablespoons of pappula podi (spicy chickpea powder)
¼ teaspoon turmeric
¼ teaspoon salt or to taste
For popu or tadka:
1 tablespoon of peanut oil
¼ teaspoon each – curry leaves, chopped garlic, cumin and mustard seeds

Bell Peppers


Place a wide skillet on stove top. Add and heat peanut oil. When oil is hot, add the curry leaves, garlic toast to pale gold. Then add the cumin and mustard seeds. When seeds start to pop, add the bell peppers.

On high heat, cook for few minutes, until the excessive moisture evaporates from them. Then reduce the heat, cover the pan partially, and cook for another five minutes.

When bell peppers are tender to touch, add the seasoning. Sprinkle the spicy chickpea powder, turmeric and salt. Mix and cook for about five more minutes. Turn off the heat. Serve the curry hot, over steamed rice and dal, or with chapatis.

Capsicum Curry with Rice and Spinach Dal Capsicum curry with rice, spinach dal and yogurt – our meal today.

Posted by Indira©Copyrighted in Bell Pepper,Peppers (Tuesday September 6, 2005 at 2:25 pm- permalink)
Comments (10)

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10 comments for Capsicum with Pappula Podi »

  1. Nice looking meal. I also make this capsicum curry but your recipe uses the dal powder which is an interesting change. I just roast some besan and use it. Next time, I will try this method.

    Comment by mikajackfruit — September 6, 2005 @ 3:19 pm

  2. Mika, the powder is almost like roasted besan with some other extra ons like dry coconut, cumin etc.,I know you will like this version, please try and let me know, thanks.

    Comment by Indira — September 6, 2005 @ 8:10 pm

  3. Do you ever make this with ripe (red or yellow) bell peppers, Indira? Or does it change the flavor of the dish too much?

    I will have to try it sometime.

    Comment by Barbara — September 6, 2005 @ 11:21 pm

  4. Barbara, I tried this recipe with red bell peppers, it was ok, not as good as with green bell peppers. I just do plain saute with them.

    Comment by Indira — September 7, 2005 @ 8:21 am

  5. Is there quite that much taste difference in different coloured bell peppers? I love the orange, yellow and red ones especially – they’re so beautifully colourful! 🙂 I use the green ones just to temper the brightness 😉

    Comment by Shammi — September 7, 2005 @ 10:03 am

  6. I love this curry Indira. There is also a slightly different version I make, where in I use a little onions and green chillies and the powder. I stuff the capsicum with the mixture and put them in to the oven. They also come out really well.

    Love your pictures. They speak what your trying to convey. Very Explicit

    Comment by Lakshmi — September 7, 2005 @ 1:19 pm

  7. Shammi–I don’t think there is much difference in taste between red, orange or yellow bell peppers. They are all just ripe and sweeter than green ones to me. (I like using all the different colors together, too! They look really pretty.)

    Indira–I wondered if the recipe would suffer from the sweetness of the ripe peppers. I will have to make a small batch of it for myself, then, though–I cannot convince my husband or daughter to like green peppers no matter what I do.

    Comment by Barbara — September 7, 2005 @ 2:06 pm

  8. Lakshmi(Are you the one I know, a P?), thanks. Occasionally I do that too, but without the onions. Small, fresh ones are the best to cook like that but rarely I find them here.

    Shammi, I agree with Barbara, red and yellow ones in addition to looking pretty, taste great and sweet too on their own, unlike the green ones.
    Barbara – I am too not a big fan of green peppers, but cooked in this way, they taste really great. Red and yellow are sweet on their own, I like them just as they are, lightly suateed with no extra ons. I don’t think this curry taste the same way when made with red or yellow ones.

    Comment by Indira — September 7, 2005 @ 4:31 pm

  9. […] Check out few of my favorite bell pepper curries from Indira , Taste Corner (BSDN)  and Kay […]

    Pingback by Sugar And Spice » Bell Pepper Curry — May 16, 2006 @ 2:09 pm

  10. Good job.

    Comment by Sov — August 6, 2006 @ 11:43 pm

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