Capsicum Masala Poriyal Recipe (South Indian Style Bell Pepper Stir Fry)
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.
Ingredients
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1 teaspoon Oil
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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3 Red Yellow or Green Bell Pepper (Capsicum)
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diced into cubes
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1 Onion
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diced into cubes
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Curry leaves
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Few
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Salt
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to taste
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For the Masala Powder
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1/2 cup Roasted Peanuts (Moongphali)
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1 tablespoon Fresh coconut
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4 Dry Red Chillies
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3 Garlic
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cloves
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unpeeled
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1 teaspoon Cumin seeds (Jeera)
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For garnish
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4 sprig Coriander (Dhania) Leaves
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chopped
Instructions
Step 1
To begin making the Capsicum Masala Poriyal Recipe place a kadai on the heat
Step 2
Add some oil and warm it
Step 3
Next, add in the mustard seeds and allow them to splutter
Step 4
Next, add the chopped onions and saute them until translucent
Step 5
Next, toss in the capsicum, curry leaves, required salt and stir-fry for 5 minutes
Step 6
In the mean time add all the ingredients under “For the Powder” in a blender and grind to a coarse powder
Step 7
Add in the ground powder to the capsicum mixture and saute for 5 minutes until the capsicum is coated well with the spices
Step 8
The capsicum pieces should have a slight crunch
Step 9
Do not overcook them
Step 10
Turn off the heat and garnish with coriander
Step 11
Serve hot with Egg Masoor Dal and Chapatis