Capsicum poriyal
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 97.5
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,750.4 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.8 g
- Protein: 2.7 g
View full nutritional breakdown of Capsicum poriyal calories by ingredient
Introduction
This is from the book Dakshin by Chandra Padmanabhan. I do not own copyrights This is from the book Dakshin by Chandra Padmanabhan. I do not own copyrightsNumber of Servings: 4
Ingredients
-
Gemini refined soyabean oil Net 1 litre, 10 gram(s)
Mustard seeds Net 4 g, 5 gram(s)
Black gram dal (Urad dal), 5 gram(s)
Toor Dal (Red gram), 5 serving
*Cumin seed, 1 tsp
Curry powder, 1 tsp
Bell Pepper - Green - 1 large (164 grams), 250 gram
Baked Potato (baked potatoes), 150 grams
Salt, 3 tsp
*Sambar Powder (spicy curry powder), 1 serving
Tips
Adjust salt.
Directions
1) Dice potato and cube green bell pepper and keep aside.
2) Take wide shallow pressure cooker bottom. Add oil, splutter mustard, add urad dal, add toor dal, cumin seed, curry leaves. Saute.
3) Add bell pepper and potato. Mix well. Add salt and sambar/rasam/poriyal powder. Mix, cover and keep over low flame till potato is soft but still retains shape.
Serving Size: makes four heaped 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JEEJA_MADHURI.
2) Take wide shallow pressure cooker bottom. Add oil, splutter mustard, add urad dal, add toor dal, cumin seed, curry leaves. Saute.
3) Add bell pepper and potato. Mix well. Add salt and sambar/rasam/poriyal powder. Mix, cover and keep over low flame till potato is soft but still retains shape.
Serving Size: makes four heaped 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JEEJA_MADHURI.
