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Capsicum poriyal | Kudai milagai curry is a tasty South Indian style poriyal variety. it takes around 10 minutes to prepare this healthy poriyal. Tips & tricks to make Indian vegan curry.

Capsicum CURRY - TAMIL BRAHMIN STYLE

Light spiced no onion no garlic capsicum poriyal with lots of coconuts is a traditional Tamil brahmin curry (poriyal variety). Coconut-based poriyal prepared in coconut oil gives the best taste.

steam cooking bell pepper - best healthy curry

If you cook bell pepper with excess water, might lose nutrients while discarding the capsicum cooking water. You can also microwave capsicum and prepare the curry.

How long should I steam-cook bell pepper?

I cook for 6-7 minutes to soft press stage. Adjust time according to your preferred texture. Cooking time might slightly vary based on the way you chop green pepper and also the capsicum variety.

tips for steaming capsicum

Discard seeds and fine-chop capsicum
idiyappam plate with pores works best
Always make sure you add enough water
spread and cook
if you are doubling the quantity cook in batches to avoid crowding the green peppers

COOKING OIL FOR PORIYAL?

I would recommend coconut oil for vegan coconut-based Indian poriyal. You can add any oil of your choice.

FEW VARIATIONS FOR kudai milagai thengai poriyal

You can use,

green chilli instead of green red
Peanut for tempering
Saute onion and garlic; prepare poriyal
Temper ginger or add ginger powder while adding coconut
Almond flour instead of coconut

PORIYAL RECIPE COLLECTION IN TMF

COCONUT-BASED RECIPES

Ingredients

to steam

425 grams of capsicum washed and finely chopped

⅛ teaspoon turmeric powder

required salt

To temper

½ tablespoon coconut oil

1 tablespoon urad dal

¼ teaspoon mustard seeds

1 tablespoon chana dal

curry leaves few

2 red chilli

½ teaspoon asafoetida

Poriyal

required salt

Pinch of sugar

⅓ cup coconut

How to make capsicum thengai curry with step-by-step pictures

First, add enough water to an idli pan

Turn on the stove to medium flame

Place idiyappam plate on top

add capsicum, turmeric powder, and salt; mix well and spread

steam cook for 6-7 minutes until the bell pepper turn soft press; turn off the stove and Transfer cooked capsicum to a colander

add oil to a wide heavy bottomed pan and turn on the stove on medium flame

when the oil turns hot add mustard seeds, urad dal, chana dal, red chilli, and curry leaves

furthermore, add asafoetida; mix well and roast

Add cooked capsicum, give a quick mix

furthermore, add coconut, pinch of sugar and required salt cook for 2-3 minutes; turn off the stove