Capsicum Poriyal

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Published under: CapsicumSide Dish

Chopped Green Capsicums

Green Capsicums – 2, chopped into bite sized pieces
Gram Flour – 1/4 cup
Turmeric Powder – 1/4 tsp
Oil – 2 tsp
Saunf – 1/2 tsp
Curd – 2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 2 tsp
Red Chilli Powder – 2 tsp
Salt as per taste

1. Sprinkle salt on the capsicum pieces and cover with a lid for 10 minutes.
2. Heat 1 tsp oil in a pan.
3. Add the gram flour and fry for 30 to 60 seconds.
4. Add salt, turmeric powder, coriander powder, cumin powder, red chilli powder and curd.
5. Mix well and remove.
6. Add the capsicum pieces to this (drain any water) and mix well until the capsicums are evenly coated.
7. Heat 1 tsp oil in the pan.
8. Fry the saunf for 30 seconds.
9. Add the capsicum pieces and add 2 tsp water.
10. Cover with a lid and cook for 6 to 8 minutes, stirring from time to time.
11. Remove and serve hot with rice, roti or chapati.

Alternative Method

Capsicums – 1/2 kg, cut into 1/2 inch pieces
Sour Curd – 2 tblsp
Salt to taste
Karamadhu Podi/Poriyal Powder – 2 tsp (optional)

For Tempering:
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Asafoetida Powder – 1/2 tsp
Curry Leaves – few

1. Smear the capsicum with curd. Set aside for 10 minutes.
2. Heat the oil and add all the ingredients for tempering. When the mustard seeds splutter, add the capsicum, salt and 2 tblsp water. Simmer covered till done.
3. Sprinkle with karamadhu podi. Fry for 1-2 minutes.
4. Serve hot.

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