Capsicum Curry is a quick tasty side that can be prepared within 15 minutes. It tastes yum with rice and chappati. Freshly ground roasted Channa dal and nuts powder gives nice flavor to the poriyal.
Today morning I was checking my phone and realized that it is been almost a week since I posted a recipe in TMF. Me and my break never ended shortly, so I wanted to post this capsicum curry which I had in my draft for a while. I have been posting side dish recipes recently and this is one tasty variation that I often do at home.
Back in Bentonville days, when one of our friends invited us for lunch, she prepared Beans with onion, fennel seeds and besan flour. In our home side dish for rice will be mostly with Thengai. You would have seen my Avarakkai with onion and coconut after that this is one of my favorite version with onion.
I asked for the recipe from my friend and tried it at home. We liked the besan flour version but one day when I was out of besan I tried poriyal with roasted channa dal. Roasted channa dal is one tasty shortcut for besan flour.
Roasted Channa dal coarse powder need not be cooked like besan flour and it also gives nice flavor with onion and fennel seeds. Now a days I try to add nuts in some form for my everyday cooking. Most of my side dish will have either peanuts or almond flakes. This time for Capsicum Curry I have added both.
Initially I used to make capsicum Curry with beans. Hubby is not s big fan of green bell pepper, so I started making this curry with capsicum. Anything with onions will easily sell in our home and so is this capsicum Curry is our new favorite.
If you are looking for recipes with capsicum checkout Capsicum Rice
Capsicum Curry
Ingredients
- Capsicum - 2
- Onion - 1
- Green chilli - 2
- Turmeric powder- 1/8 teaspoon
- Kitchen king masala - 1/2 teaspoon
- Salt - as needed
- To grind:
- Roasted Channa dal - 1 tablespoon
- Almond flakes - 1 tablespoon
- Peanuts - 1 tablespoon
- To temper:
- Coconut oil - 1/2 teaspoon
- Cumin seeds - 1/8 teaspoon
- Fennel seeds - 1/8 teaspoon
Instructions
- Add all the ingredients listed under “to grind” and pulse into a coarse powder
- In a pan add oil once when the oil is hot add cumin and fennel seed; let it splutter
- Add onion and sauté till the onion is 3/4 done
- Add salt,turmeric powder and kitchen king masala. Cook for a minute
- Add capsicum and mix well; sauté once in a while till capsicum is half done
- Add jaggery and remaining salt.continue cooking til the capsicum is done; stirring in between
Video
Notes
- Besan flour can be used instead of nuts powder. Sauté besan separately till the raw smell goes off and add it to the curry
- Nuts of choice can be used
- Stir the capsicum once in a while to avoid capsicum sticking to the pan and turn brown
- I have added salt in multiple times to avoid adding water, make sure you dont overpower salt. If required sprinkle very little water
- Avoid cooking the capsicum by closing the pan with lid. It might turn capsicum soggy
- If you are trying this for other vegetables like beans, carrot, beetroot etc add water and cook
Ingredients:
Capsicum - 2
Onion - 1
Green chilli - 2
Turmeric powder- 1/8 teaspoon
Kitchen king masala - 1/2 teaspoon
Salt - as needed
To grind:
Roasted Channa dal - 1 tablespoon
Almond flakes - 1 tablespoon
Peanuts - 1 tablespoon
To temper:
Coconut oil - 1/2 teaspoon
Cumin seeds - 1/8 teaspoon
Fennel seeds - 1/8 teaspoon
Method:
- Add all the ingredients listed under “to grind” and pulse into a coarse powder
- In a pan add oil once when the oil is hot add cumin and fennel seed; let it splutter
- Add onion and sauté till the onion is 3/4 done
- Add salt,turmeric powder and kitchen king masala. Cook for a minute
- Add capsicum and mix well; sauté once in a while till capsicum is half done
- Add jaggery and remaining salt.continue cooking til the capsicum is done; stirring in between
- Add the coarse powder and mix well and switch off
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