Red Capsicum Poriyal Recipe - Red Bell Pepper Stir Fry
A vegetarian South Indian Recipes recipe with red bell pepper (capsicum) - cut into small cubes, chana dal (bengal gram dal), mustard seeds. Ready in 20 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
7 steps- 1
To begin making the Red Capsicum Poriyal (Red Bell Peppers Stir Fry with Ginger Spiced Coconut), wash, deseed the red bell peppers and chop them into small cubes and keep aside
red bell pepper (capsicum) - cut into small cubes(3)tablespoons fresh coconut - grated(3)ginger - grated(1 tablespoon) - 2
Heat oil in a wok, add the mustard seeds and let it splutter
mustard seeds(1 teaspoon) - 3
Add the chana dal, asafoetida, curry leaves and let it splutter
chana dal (bengal gram dal)(1 teaspoon)sprig curry leaves(1)asafoetida (hing) - a pinch - 4
To this add the cubed red bell peppers, season with salt and cook until they are crunchy yet cooked to 3/4th
red bell pepper (capsicum) - cut into small cubes(3)salt - to taste - 5
Make a coarse mix of the grated coconut, ginger, green chillies using a mixer grinder without adding any water
tablespoons fresh coconut - grated(3)ginger - grated(1 tablespoon)green chilli(2) - 6
Add this ginger spiced coconut mix to the cooked red peppers, mix well and switch off the heat
red bell pepper (capsicum) - cut into small cubes(3)tablespoons fresh coconut - grated(3)ginger - grated(1 tablespoon) - 7
Serve the Red Capsicum Poriyal (Red Bell Peppers Stir Fry with Ginger Spiced Coconut), along with Phulka, Dal Palak and Kachumber Salad for a nutritious weekday lunch
red bell pepper (capsicum) - cut into small cubes(3)tablespoons fresh coconut - grated(3)ginger - grated(1 tablespoon)
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Red Capsicum Poriyal Recipe - Red Bell Pepper Stir Fry
A vegetarian South Indian Recipes recipe with red bell pepper (capsicum) - cut into small cubes, chana dal (bengal gram dal), mustard seeds. Ready in 20 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
7 steps- 1
To begin making the Red Capsicum Poriyal (Red Bell Peppers Stir Fry with Ginger Spiced Coconut), wash, deseed the red bell peppers and chop them into small cubes and keep aside
red bell pepper (capsicum) - cut into small cubes(3)tablespoons fresh coconut - grated(3)ginger - grated(1 tablespoon) - 2
Heat oil in a wok, add the mustard seeds and let it splutter
mustard seeds(1 teaspoon) - 3
Add the chana dal, asafoetida, curry leaves and let it splutter
chana dal (bengal gram dal)(1 teaspoon)sprig curry leaves(1)asafoetida (hing) - a pinch - 4
To this add the cubed red bell peppers, season with salt and cook until they are crunchy yet cooked to 3/4th
red bell pepper (capsicum) - cut into small cubes(3)salt - to taste - 5
Make a coarse mix of the grated coconut, ginger, green chillies using a mixer grinder without adding any water
tablespoons fresh coconut - grated(3)ginger - grated(1 tablespoon)green chilli(2) - 6
Add this ginger spiced coconut mix to the cooked red peppers, mix well and switch off the heat
red bell pepper (capsicum) - cut into small cubes(3)tablespoons fresh coconut - grated(3)ginger - grated(1 tablespoon) - 7
Serve the Red Capsicum Poriyal (Red Bell Peppers Stir Fry with Ginger Spiced Coconut), along with Phulka, Dal Palak and Kachumber Salad for a nutritious weekday lunch
red bell pepper (capsicum) - cut into small cubes(3)tablespoons fresh coconut - grated(3)ginger - grated(1 tablespoon)
Rate this recipe
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