Capsicum Masala Poriyal Recipe (South Indian Style Bell Pepper Stir Fry)
Spicy capsicum stir fry with onions and freshly made masala powder
Capsicum Masala Poriyal Recipe is a South Indian style stir fry of tricolour bell peppers. Colours play an important role in our food. First you eat with your eyes, and then with your mouth. Everything green on a plate is so dull and boring, until you throw in some yellow or red to make it interesting. These capsicums add gorgeous colour and the inherent sweetness to a South Indian meal. Crunchy, mildly sweet and balanced with simple kitchen spices, this poriyal is quickly tossed together in order to retain the bite and not overcook the veggies. Capsicum Masala Poriyal can be served with a simple weeknight dinner of Egg Masoor Dal and Chapatis.
If you like this recipe, you can also try other Dry Vegetable recipes such as
38 M
25 M
63 M
4 Servings
Ingredients
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 3 Red Yellow or Green Bell Pepper (Capsicum) , diced into cubes
- 1 Onion , diced into cubes
- Curry leaves , Few
- Salt , to taste For the Masala Powder
- 1/2 cup Roasted Peanuts (Moongphali)
- 1 tablespoon Fresh coconut
- 4 Dry Red Chillies
- 3 Garlic , cloves, unpeeled
- 1 teaspoon Cumin seeds (Jeera) For garnish
- 4 sprig Coriander (Dhania) Leaves , chopped
How to make Capsicum Masala Poriyal Recipe (South Indian Style Bell Pepper Stir Fry)
To begin making the Capsicum Masala Poriyal Recipe place a kadai on the heat. Add some oil and warm it.
Next, add in the mustard seeds and allow them to splutter. Next, add the chopped onions and saute them until translucent.
Next, toss in the capsicum, curry leaves, required salt and stir-fry for 5 minutes.
In the mean time add all the ingredients under “For the Powder” in a blender and grind to a coarse powder.
Add in the ground powder to the capsicum mixture and saute for 5 minutes until the capsicum is coated well with the spices.
The capsicum pieces should have a slight crunch. Do not overcook them.
Turn off the heat and garnish with coriander.
Serve hot with Egg Masoor Dal and Chapatis.
