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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

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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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