Capsicum poriyal | Kudai milagai curry

Capsicum poriyal | Kudai milagai curry | Green bell pepper with coconut | Capsicum curry | Capsicum thoran | Capsicum palya | bell pepper stir fry with coconut | south Indian poriyal recipe | Capsicum dry curry | Indian vegan side recipe, healthy poriyal with step-by-step pictures, and video recipe. Check out the Kudai milagai curry if you like the video pls SUBSCRIBE to my channel.  Other poriyal recipe videos.

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

1/8 teaspoon turmeric powder

required salt

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

Capsicum poriyal

quick 10 minutes south indian curry

5 from 1 vote

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Ingredients

to steam

• 425 grams of capsicum washed and finely chopped
• 1/8 teaspoon turmeric powder
• required salt

To temper

• 1/2 tablespoon coconut oil
• 1 tablespoon urad dal
• 1/4 teaspoon mustard seeds
• 1 tablespoon chana dal
• curry leaves few
• 2 red chilli
• 1/2 teaspoon asafoetida

Poriyal

• required salt
• Pinch of sugar
• 1/3 cup coconut

Instructions

• 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

Video

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Notes

tips for steaming capsicum

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

FEW VARIATIONS FOR kudai milagai thengai poriyal, use

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

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