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Capsicum Curry

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.
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Course: Curry
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Vidya Srinivasan


  • 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


  • 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


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  1.  Besan flour can be used instead of nuts powder. Sauté besan separately till the raw smell goes off and add it to the curry 
  2. Nuts of choice can be used
  3. Stir the capsicum once in a while to avoid capsicum sticking to the pan and turn brown
  4. I have added salt in multiple times to avoid adding water, make sure you dont overpower salt. If required sprinkle very little water 
  5. Avoid cooking the capsicum by closing the pan with lid. It might turn capsicum soggy  
  6.  If you are trying this for other vegetables like beans, carrot, beetroot etc add water and cook
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