Red Capsicum Poriyal Recipe - Red Bell Pepper Stir Fry
A deliciously crunchy stir fry or as it called in South India, a poriyal with finely chopped ginger which adds the zing and grated coconut that adds a sweet flavour to the poriyal/sabzi.
Red Capsicum Poriyal is a delicious South Indian style red bell pepper stir fry with coconut. It is spiced with ginger, chilli and coconut mix to add a beautiful flavour to the dish. The ginger amalgamates very well with the crunchy red bell peppers.
Bell peppers are a nutritious vegetables to be included in our diets, as it helps in managing weight and also reduces the risk of cancer and heart disease. Coloured bell peppers are usually used in salads or in Chinese recipes, however here is a lovely twist to the colored bell pepper in a south indian preparation.
If you like this recipe of Red Capsicum Poriyal, you can also try other Poriyal recipes such as
- 3 Red Bell pepper (Capsicum) , cut into small cubes
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 3 tablespoons Fresh coconut , grated
- Asafoetida (hing) , a pinch
- 1 tablespoon Ginger , grated
- 2 Green Chillies
- 2 teaspoons Cooking oil
- Salt , to taste
How to make Red Capsicum Poriyal Recipe - Red Bell Pepper Stir Fry
To begin making the Red Capsicum Poriyal (Red Bell Peppers Stir Fry with Ginger Spiced Coconut), wash, deseed the red bell peppers and chop them into small cubes and keep aside.
Heat oil in a wok, add the mustard seeds and let it splutter. Add the chana dal, asafoetida, curry leaves and let it splutter.
To this add the cubed red bell peppers, season with salt and cook until they are crunchy yet cooked to 3/4th.
Make a coarse mix of the grated coconut, ginger, green chillies using a mixer grinder without adding any water.
Add this ginger spiced coconut mix to the cooked red peppers, mix well and switch off the heat.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.