Green banana pepper Curry (Puli Curry) is a simple yet powerful dish. It celebrates bold flavors, heat, and tanginess in every bite. This curry is made with fresh Green banana pepper, ripe tomatoes, and fragrant curry leaves. It includes the sharp punch of lime or mango pickle. This dish is a true comfort recipe for spice lovers. Despite its humble ingredients, it delivers a depth of flavor that pairs beautifully with rice, roti, or dosa.
This curry is quick to prepare and does not need complicated spices. The natural heat of the chilies blends perfectly with the mild sweetness of tomatoes. It also combines with the sour kick from pickles. Together, they create a beautifully balanced dish. The tempering of mustard seeds and curry leaves adds an authentic aroma that instantly makes your kitchen smell irresistible.
What makes this recipe special is its versatility. You can enjoy it as a side dish with a full meal. Alternatively, it can serve as a light curry on busy days. It is also easy to adjust. Add more pickle for tanginess. Reduce chili powder for mild heat. Add a splash of water for extra gravy.
If you love spicy, tangy, and comforting home-style curries, you should try this Green banana pepper Puli Curry. It will quickly become a favorite on your dining table.
Ingredients
- 250–300 g Green banana peppers (slit lengthwise)
- 3 tbsp Oil
- ½ tsp Mustard seeds
- 1 sprig Curry leaves
- 1 medium, sliced Onion
- 1 tbsp Ginger-garlic paste
- ¼ tsp Turmeric powder
- 100 g, chopped Tomatoes
- ½ tsp Chili powder (optional)
- 1–2 tbsp Lime pickle or mango pickle (to taste)
- Salt – to taste
👩🍳 Instructions for Green Banana Pepper Curry (Puli Curry):
- Heat oil in a pan over medium heat.
- Add mustard seeds and allow them to splutter.
- Add curry leaves and sliced onion. Sauté until onions turn soft and light golden.
- Add ginger-garlic paste and fry until the raw smell disappears.
- Stir in turmeric powder and chili powder.
- Add chopped tomatoes and cook until they soften and become pulpy.
- Add the green banana pepper and mix well so they coat with the masala.
- Add salt and the lime or mango pickle. Mix gently.
- Cover and cook on low heat for 8–10 minutes, stirring occasionally, until chilies are tender.
- Switch off heat and let rest for a few minutes before serving.
Serving Suggestion ideas for Green Banana Pepper Curry (Puli Curry):
- Serve hot with steamed white rice or basmati rice for a comforting meal.
- Pair with roti, chapati, or paratha for a simple and satisfying lunch or dinner.
- Enjoy as a side dish with string hoppers, dosa, or idiyappam.
- Serve alongside curd (yogurt) or coconut sambol to balance the spice.
- Add it to a traditional meal platter with dal, fried fish, or vegetable stir-fry.
📝 Notes & Tips for Green Banana Pepper Puli Curry:
- Choose fresh, firm green banana peppers for the best flavor and texture.
- Slitting the chilies helps them absorb the spices and cook evenly.
- Adjust the amount of pickle based on how sour and salty it is.
- If the curry feels too spicy, add a little extra tomato or a splash of water to balance the heat.
- For a milder version, remove some chili seeds before cooking.
- Always cook on low heat after adding pickles to prevent bitterness.
- Let the curry rest for a few minutes before serving — this enhances the flavor.
- This curry tastes even better the next day as the flavors deepen.
❓ Frequently Asked Questions (FAQs)
1. Can I use red bell peppers instead of green banana pepper?
Yes, but the flavor and heat will change. Green banana peppers give a fresh, slightly tangy heat, while red bell peppers are warmer and more pungent.
2. Can I make this curry less spicy?
Absolutely! Remove some or all of the seeds from the green banana peppers, or reduce the chili powder. You can also add extra tomatoes or a splash of water to mellow the heat.
3. Can I skip the pickle?
The pickle adds tanginess and depth, but you can skip it. In that case, you may want to add a small spoon of lime juice or tamarind paste for sourness.
4. How long does the curry last?
Stored in an airtight container in the refrigerator, it stays good for 2–3 days. Flavors deepen over time.
5. Can I freeze this curry?
Yes, you can freeze it for up to 1 month. Reheat gently on low heat and stir before serving.
6. What can I serve this curry with?
It pairs perfectly with steamed rice, roti, chapati, string hoppers, or dosa. Yogurt or coconut sambol on the side helps balance the heat.
7. Can I add coconut milk?
Yes! Adding a little coconut milk will make the curry creamier and balance the spice.
Green banana pepper Curry (Puli Curry)
Green banana pepper Curry (Puli Curry) is a simple yet powerful dish. It celebrates bold flavors, heat, and tanginess in every bite. This curry is made with fresh Green banana pepper, ripe tomatoes, and fragrant curry leaves. It includes the sharp punch of lime or mango pickle. This dish is a true comfort recipe for spice lovers. Despite its humble ingredients, it delivers a depth of flavor that pairs beautifully with rice, roti, or dosa.
Ingredients
- 250–300 g green banana peppers (slit lengthwise)
- 3 tbsp Oil
- ½ tsp Mustard seeds
- 1 sprig Curry leaves
- 1 medium, sliced Onion
- 1 tbsp Ginger-garlic paste
- ¼ tsp Turmeric powder
- 100 g, chopped Tomatoes
- ½ tsp Chili powder (optional)
- 1–2 tbsp Lime pickle or mango pickle (to taste)
- Salt – to taste
Instructions
- Heat oil in a pan over medium heat.
- Add mustard seeds and allow them to splutter.
- Add curry leaves and sliced onion. Sauté until onions turn soft and light golden.
- Add ginger-garlic paste and fry until the raw smell disappears.
- Stir in turmeric powder and chili powder.
- Add chopped tomatoes and cook until they soften and become pulpy.
- Add the green banana pepper and mix well so they coat with the masala.
- Add salt and the lime or mango pickle. Mix gently.
- Cover and cook on low heat for 8–10 minutes, stirring occasionally, until chilies are tender.
- Switch off heat and let rest for a few minutes before serving.
Notes
- Choose fresh, firm green banana peppers for the best flavor and texture.
- Slitting the chilies helps them absorb the spices and cook evenly.
- Adjust the amount of pickle based on how sour and salty it is.
- If the curry feels too spicy, add a little extra tomato or a splash of water to balance the heat.
- For a milder version, remove some chili seeds before cooking.
- Always cook on low heat after adding pickles to prevent bitterness.
- Let the curry rest for a few minutes before serving — this enhances the flavor.
- This curry tastes even better the next day as the flavors deepen.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
