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.

Nithya Anantham
Red Capsicum Poriyal Recipe - Red Bell Pepper Stir Fry
348 ratings.

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.

Serve the Red Capsicum Poriyal (Red Bell Peppers Stir Fry with Ginger Spiced Coconut), along with Phulka, Dal Palak and Kachumber Salad for a nutritious weekday lunch. 

If you like this recipe of Red Capsicum Poriyal, you can also try other Poriyal recipes such as

  1. Radish Greens Poriyal Recipe
  2. Chow Chow and Beans Poriyal Recipe
  3. Sweet Corn Poriyal Recipe

Course: Lunch
Diet: Vegetarian
Prep in

5 M

Cooks in

15 M

Total in

20 M

Makes:

4 Servings

Ingredients

  • 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

  1. 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.

  2. Heat oil in a wok, add the mustard seeds and let it splutter. Add the chana dal, asafoetida, curry leaves and let it splutter.

  3. To this add the cubed red bell peppers, season with salt and cook until they are crunchy yet cooked to 3/4th.

  4. Make a coarse mix of the grated coconut, ginger, green chillies using a mixer grinder without adding any water.

  5. Add this ginger spiced coconut mix to the cooked red peppers, mix well and switch off the heat.

  6. Serve the Red Capsicum Poriyal (Red Bell Peppers Stir Fry with Ginger Spiced Coconut), along with PhulkaDal Palak and Kachumber Salad for a nutritious weekday lunch.

Nithya Anantham

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Last Modified On Monday, 29 October 2018 12:33
     
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