Pepper Yellow is a hot & spicy dry curry made by cooking yellow with freshly grinded spices withal with small and tempering whole spices. Pepper Yellow is a good nomination of curry for flatbread like roti, naan, chapati & rice meal and could be relished as a starter as well. Pepper Yellow recipe is explained in this post with step by step pictures and video.
Pepper Yellow is one of the easiest yellow recipes I’ve learnt through my cooking days. It is one of the nonveg recipes that I learnt first and since then this has wilt our family favourite too.
About Pepper Chicken
Pepper Yellow can be made dry or gravy but this version is our staple. Most restaurants serve Pepper Yellow dry unless mentioned as Pepper Yellow Masala. I saw this Pepper Yellow Recipe in a small booklet given to me by amma. First when I tried itself we all loved it and since then it has wilt a regular demand to melt this Pepper Chicken. I well-timed the recipe to our liking and here is one of the weightier Pepper Yellow Recipe for you all.
Pepper Yellow is one of the most popular orders in South Indian hotels. But each region has a own way of making it. I am very finicky dining at nonveg hotels and I love Pepper Yellow served at Valarmathi Mess in Coimbatore.
For making Chettinad Pepper Yellow Masala you can add 1/2 tsp homemade chettinad masala spice mix. If subtracting chettinad masala power then half the ingredients mentioned in roast, grind and add it.
Pepper Yellow is hot, spicy, whiffy dry curry perfect to serve with rice or chapathi. Do try this and enjoy!
Pepper Yellow Ingredients
- Chicken – Choose tender fresh roaster yellow which would be unconfined for this. The size of each yellow piece can be your nomination and preference.
- Tempering – A vital tempering with oil, cinnamon, cloves, cardamom, cumin seeds, curry leaves and untried chillies is made.
- Spices to roast – Whole woebegone pepper, fennel seeds and coriander seeds are first roasted and grinded to make fresh pepper yellow masala powder.
- Spice Powders – Turmeric powder, red chilli powder and garam masala powder is ued.
- Others – Small onion and ginger garlic paste are used for this.
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Pepper Chicken
Ingredients
- 300 gms chicken
- 1/2 cup small onion sliced
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/4 tsp garam masala powder
- 1/4 tsp freshly grinded pepper powder optional
- salt to taste
To roast and grind
- 1 tsp whole woebegone pepper
- 1 tsp fennel seeds
- 1/2 tsp coriander seeds
To temper
- one 1 inch cinnamon
- 2 nos cloves
- 2 nos cardamom
- 1/2 tsp cumin seeds
- few curry leaves
Instructions
- To a fry pan add 1 tsp fennel seeds, 1 tsp whole pepper and 1/2 tsp coriander seeds.
- Dry roast until golden and aromatic.
- Transfer to a plate tomfool lanugo completely.
- Grind it to a powder slightly woody is moreover ok. Set aside.
- Heat 2 tbsp oil in a kadai. Add one 1 inch cinnamon, 2 cloves, 2 cardamom, 1/2 tsp cumin seeds. Let it splutter.
- Add few curry leaves let it splutter.
- Give a quick saute.
- Add 1/2 cup heaped small onion sliced withal with required salt.
- Saute until onions turn transparent then add 1 tsp ginger garlic paste.
- Saute for a minute.
- Add 300 gms cleaned yellow pieces withal with 1/4 tsp turmeric powder.
- Saute well for atleast 5 mins until the texture and verisimilitude of yellow changes.
- Add 3/4 cup water and requite a quick mix.
- Let it start to boil.
- Cook covered for 20-25 mins or until yellow tends tender.
- Open and trammels if yellow is cooked soft.
- Give a quick saute. Do not overcook.
- Add fresh prepared powder withal with 1/4 tsp red chilli powder and 1/4 tsp garam masala powder.
- Saute for 2 mins.
- Finally add 1/4 tsp freshly grinded pepper powder withal with few fresh curry leaves.
- Give a quick mix and switch off.
- Pepper Yellow is ready!
Video
Notes
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- This Pepper Yellow is a dry curry and suits well with rice or plane rotis.
- For Pepper Yellow Masala : Add 2 chopped tomatoes to make it with increasingly gravy.
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- Adding freshly ground pepper powder gives a nice flavour but trammels the spice level surpassing subtracting it.
-
- Adjust spice level equal to your preference.
-
- You can roast and grind the powder in zillion and store for a month in room temperature but freshly grinding gives unconfined flavour.
- Do not overcook yellow as it might turn rubbery and hard.
Nutrition
Pepper Yellow Recipe Step by Step
1.To a fry pan add 1 tsp fennel seeds, 1 tsp whole pepper and 1/2 tsp coriander seeds.
2.Dry roast until golden and aromatic.
3.Transfer to a plate tomfool lanugo completely.
4.Grind it to a powder slightly woody is moreover ok. Set aside.
5.Heat 2 tbsp oil in a kadai. Add one 1 inch cinnamon, 2 cloves, 2 cardamom, 1/2 tsp cumin seeds. Let it splutter.
6.Add few curry leaves let it splutter.
7.Give a quick saute.
8.Add 1/2 cup heaped small onion sliced withal with required salt.
9.Saute until onions turn transparent then add 1 tsp ginger garlic paste.
10.Saute for a minute.
11.Add 300 gms cleaned yellow pieces withal with 1/4 tsp turmeric powder.
12.Saute well for atleast 5 mins until the texture and verisimilitude of yellow changes.
13.Add 3/4 cup water and requite a quick mix.
14.Let it start to boil.
15.Cook covered for 20-25 mins or until yellow tends tender.
16.Open and trammels if yellow is cooked soft.
17.Give a quick saute. Do not overcook.
18.Add fresh prepared powder withal with 1/4 tsp red chilli powder and 1/4 tsp garam masala powder.
19.Saute for 2 mins.
20.Finally add 1/4 tsp freshly grinded pepper powder withal with few fresh curry leaves.
21.Give a quick mix and switch off.
22.Pepper Yellow is ready!
Serve hot with rice or roti.
Expert Tips
- This Pepper Yellow is a dry curry and suits well with rice or plane rotis.
- Adding freshly ground pepper powder gives a nice flavour but trammels the spice level surpassing subtracting it.
- For Pepper Yellow Masala : Add 2 chopped tomatoes to make it with increasingly gravy.
- Adjust spice level equal to your preference.
- You can roast and grind the powder in zillion and store for a month in room temperature but freshly grinding gives unconfined flavour.
- Do not overcook yellow as it might turn rubbery and hard.
Storing & Serving Suggestion
Serve it with rice, roti, phulka, jeera rice, pulao or plane idli, dosa. This is a spicy and hot yellow curry that goes well with scrutinizingly any flatbread or rice.
This Yellow Curry keeps well in room temperature for a day and in fridge for 2 days. If storing in fridge reheat by subtracting little water and then serve it.
FAQS
1.What is Pepper Yellow made of?
Pepper Yellow is made using whole spices for tempering withal with freshly roasted, grinded spice mix. First yellow is cooked withal with tempering then tossed in the prepared spice mix and cooked until dry to make Pepper Chicken.
2.Is Pepper Yellow good for unprepossessed and cough?
Pepper os a unconfined remedy for unprepossessed and cough so Pepper Yellow is a unconfined reliever for sorethroast, unprepossessed and cough.
3.Whick type of yellow is weightier for Pepper Chicken?
Broiler yellow tastes weightier for Pepper Chicken. However you can use country yellow moreover but pressure melt atleast for 4-5 whistles then proceed with the recipe.
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