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 Vegetable Oil
- 1 teaspoon Mustard seeds
- 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.
Padma Veeranki
Padma is the voice behind MasalaKorb. She is a Biochemist by education and a full time blogger by passion. Her favorite quote “...no one is born a great cook, one learns by doing it” ― Julia Child.She loved travelling around the globe and exploring different cuisines. Her style is confined mostly to simple home cooking methods that are local and seasonal and keeping with authenticity. At Masalakorb you will discover recipes of Indian food with aromatic spices and herbs. It is her honest attempt to pen wonderful trivia through her posts and walk you through even the most basic recipes required in achieving that glorious Indian food that you have been craving for.
