Carrot Capsicum Poriyal Recipe
Carrot Capsicum Poriyal Recipe is a simple South Indian dish spiced with green chillies and made keeping in mind the Ayurvedic way of cooking. Tasty light and comforting this dish goes well with both rice and roti.
Carrot Capsicum Poriyal Recipe is a tasty simple Poriyal recipe where carrots and capsicum are stir fried with tempering of mustard seeds, cumin seeds, urad dal and curry leaves. Fresh grated coconut is added at the end and lifts this dish up. No onion and no garlic is used in this recipe. This is a recipe which each and every member of your family will enjoy.
Carrot Capsicum Poriyal Recipe is made with the ayurvedic way of cooking where only green chillies and minimal spices are used. Ayurvedic food emphasizes on the use of healthy and fresh ingredients which are easily digested by our body.
Carrots and capsicum are both loaded with nutrients and antioxidants. Both these vegetables have zero cholesterol and are low in calories and a good source of Vitamin C.
If you like this recipe, you can also try our other Poriyal Recipes that you can serve along with your South Indian Meals:
- 4 Carrots (Gajjar) , chopped small
- 2 Green Bell Pepper (Capsicum) , chopped small
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin (Jeera) seeds
- 1/2 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves , roughly torn
- 1/2 teaspoon Asafoetida (hing)
- 2 Green Chillies , slit
- 2 tablespoon Fresh coconut , grated
- Salt , to taste
- 1 teaspoon Sesame (Gingelly) Oil
How to make Carrot Capsicum Poriyal Recipe
To begin making the Carrot Capsicum Poriyal Recipe, we will first boil the carrots. Firstly, wash and peel the carrots.
Add all the carrots into a pressure cooker with 2 tablespoons of water, salt to taste and pressure cook for 2 whistles. Release the pressure immediately and keep aside.
*Now we will make the Carrot Capsicum Poriyal:
Into a preheated pan, add oil. Once the oil is hot, add the mustard seeds, cumin seeds and urad dal. Allow the seeds to crackle and the dal to turn golden brown in colour.
Once the dal is brown add roughly torn curry leaves, asafoetida, green chillies and saute for a few seconds.
Add the capsicum, salt to taste and stir fry for a few second. Reduce heat to medium and cover and cook until the capsicum is cooked. Stir occasionally to make sure that the capsicum does not burn and brown.
Once the capsicum is cooked, add in the cooked carrot and stir on high heat for about a minute. Add the coconut, mix well to combine and turn off the heat.
Transfer the Carrot Capsicum Poriyal into a serving bowl and serve hot.
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