Capsicum Curry | Capsicum Subzi
Capsicum Curry | Quick Capsicum Poriyal with Roasted Channa Dal | 15‑Minute South Indian Subzi
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Why use roasted channa dal instead of besan? Roasted channa dal doesn’t need to be cooked separately and adds a deeper, nuttier flavor.
Can I skip nuts? Yes, but peanuts and almond flakes add great texture and richness.
Can I use red, yellow, or orange capsicum? Absolutely — mixed bell peppers make the curry colorful and sweet.
Why add fennel seeds? Fennel adds a mild sweetness and enhances the onion flavor.
Can I make this curry without onions? Yes, but onions give the poriyal its signature taste.
Why add jaggery? A tiny pinch balances the flavors and enhances the capsicum’s natural sweetness.
Can I use besan instead of roasted channa dal? Yes — roast besan for a minute before adding to avoid a raw smell.
Can I add tomatoes? Avoid tomatoes; moisture can make the curry mushy.
Is this recipe vegan? Yes — it uses coconut oil and plant‑based ingredients.
Can I pack this for lunch? Yes, it stays fresh and pairs well with rice or chapati.
Can I add curry powder or sambar powder? Yes, but kitchen king masala gives a unique flavor profile.
Why is my capsicum turning too soft? Cook on medium heat and sauté occasionally; avoid covering the pan.
Can I add potatoes or beans? Yes — capsicum + potato or capsicum + beans works beautifully.
If you are looking for recipes with capsicum, check out Capsicum Rice
Capsicum Curry
Ingredients
- Capsicum - 2
- Onion - 1
- Green chilli - 2
- Turmeric powder- 1/8 tsp
- Kitchen king masala - 1/2 tsp
- Salt - as needed
- To grind:
- Roasted Channa dal - 1 tbsp
- Almond flakes - 1 tbsp
- Peanuts - 1 tbsp
- To temper:
- Coconut oil - 1/2 tsp
- Cumin seeds - 1/8 tsp
- Fennel seeds - 1/8 tsp
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 tsp
Kitchen king masala – 1/2 tsp
Salt – as needed
To grind:
Roasted Channa dal – 1 tbsp
Almond flakes – 1 tbsp
Peanuts – 1 tbsp
To temper:
Coconut oil – 1/2 tsp
Cumin seeds – 1/8 tsp
Fennel seeds – 1/8 tsp
How to make capsicum curry with step-by-step pictures
- Add all the ingredients listed under “to grind” and pulse into a coarse powder
- In a pan, add oil. Once the oil is hot, add cumin and fennel seeds; 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 till the capsicum is done, stirring in between
- Add the coarse powder and mix well, and switch off
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