CAPSICUM MASALA PORIYAL

 CAPSICUM MASALA PORIYAL 

Capsicum is a popular vegetable that is available in three colours: red, green, and yellow. Thanks to its bright colouring, we can use this to make dishes which are attractive to look at and yummy to taste. This versatile veggie can be used to make a wide variety of dishes.

In the United States, what we call Capsicum in India is referred to as Bell Pepper. This is called Shimla Mirch in Hindi and Donne Manasinakayi in Kannada.  

Capsicum is said to have several health benefits.

Elsewhere in the blog you will find recipes for dishes made with capsicum, such as :-

• Tilli Phalli Shimla Mirch 
• Kadhai Paneer With Bellpepper
• Capsicum Raita

Today's recipe is for an easy to make and visually attractive side dish made with capsicum /bell pepper of three colours. This has been adapted from Capsicum Masala Poriyal  by Padma Veeranki in the popular website Archana's Kitchen. 

 I made this in the US when we entertained some friends and it was very much appreciated. It tasted great.

Ingredients:-

• Capsicum (Red, Yellow and Green) 3
• Mustard Seeds, 1 tsp
• Onion, 1
• Curry Leaves, a sprig
• Salt, to taste
• Oil, 1 tsp
• Coriander Leaves,  2 tbsp, for garnish

For the Masala Powder:-

• Roasted Peanuts, 1/2 cup
• Fresh Coconut Gratings, 1 tbsp
• Byadgi Dry Red Chillies, 4
• Garlic Cloves, 3
• Cumin Seeds, 1 tsp

Method:-

Wash the capsicum, cut them into cubes after removing the stalk and core

Chop the onion

Finely chop the coriander leaves

If you don't have roasted peanuts readily available, dry roast the peanuts in a kadhai on medium heat.

Allow the roasted peanuts to cool, de-skin  and keep aside

In a mixer grinder,  dry grind together the roasted peanuts, coconut gratings, Byadgi dry red chillies, garlic cloves and cumin seeds to a coarse powder, and keep aside

Heat the kadhai, add 1 tsp of oil and on medium heat add the mustard seeds, when they splutter add the curry leaves and sauté

Next add the chopped onions and sauté till they are translucent

To this add the cubed capsicum and salt to taste. Stir fry for 4-5 minutes

Now add the freshly ground powder you have prepared and sauté for 5 minutes till the capsicum is well coated with the masala powder

Take care not to overcook the capsicum. They should be cooked yet remain crunchy. 

Switch off the gas and transfer the dish to a serving bowl

Finally, garnish with finely chopped coriander leaves

Serve the Capsicum Masala Poriyal hot as a side dish with the main meal