Green Pepper Curry

This South Indian green pepper curry uses a ground masala of coconut, poppy seeds, chili powder, turmeric, and dhania (coriander powder) that gives the dish a nutty, warming depth you won’t get from curry powder alone. The peppers hold their shape during the slow cook, staying slightly firm with a sweet, grassy bite.

The vadium (dried lentil cake) goes into the hot oil first as a tempering element, adding a savory crunch to the base before onions and tomatoes go in. Building the dish in stages matters: onions until soft, then tomatoes to break down, then the peppers and masala. Each layer cooks just enough before the next goes in.

Fresh cilantro goes in near the end, wilting into the curry and adding a bright, herbal freshness that balances the earthy spices.

Kitchen Tips

• Grind the coconut and poppy seeds together into a fine paste. Coarse bits won’t dissolve into the curry and leave a gritty texture.
• Cut the peppers, onions, and tomatoes lengthwise into strips rather than dicing them. Strips hold up better during the 15-minute simmer and give the curry a more interesting texture.
• Cook on low heat and don’t rush it. The peppers need gentle cooking to soften without turning mushy.
• Use fresh tomatoes, not canned. Canned tomatoes add too much liquid and acidity for this dry-style curry.

Variations

• Add cubed paneer during the last 5 minutes for a protein-rich vegetarian main.
• Mix in other vegetables like eggplant or potatoes for a heartier curry.
• Substitute red bell peppers for a sweeter, milder version with more vibrant color.