Get ready to tantalize your taste buds with a burst of South Indian flavors! Our Capsicum Masala Poriyal is a vibrant, aromatic, and incredibly easy stir-fry featuring colorful bell peppers infused with a fragrant homemade spice blend. This dish is a true celebration of textures and spices, bringing the warmth and culinary heritage of South India right into your kitchen. Its a versatile side or a light main, perfect for adding a dash of sunshine to any meal.
Why You Will Love This Recipe
- Bursting with Flavor: A unique blend of roasted peanuts, aromatic spices, and fresh bell peppers creates an unforgettable taste.
- Quick & Easy: Ready in under 30 minutes, it’s perfect for busy weeknights without compromising on taste.
- Healthy & Wholesome: Packed with vegetables and natural spices, it’s a nutritious addition to your diet.
- Versatile: Enjoy it as a side dish with rice and curry, or as a flavorful stuffing for dosas or rotis.
- Authentic South Indian Taste: Experience a traditional poriyal that’s both comforting and exciting.
Ingredients
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 1 medium onion, thinly sliced
- 1 green capsicum (bell pepper), cut into 1-inch pieces
- 1 red capsicum (bell pepper), cut into 1-inch pieces
- 1 yellow capsicum (bell pepper), cut into 1-inch pieces
- A small bunch of curry leaves (about 10-12 leaves)
- Salt, to taste
- 4 sprigs green coriander, chopped (for garnish)
For the Masala Powder:
- 1/2 cup roasted peanuts, unsalted
- 1 tablespoon grated coconut (fresh or desiccated)
- 3 cloves garlic, peeled
- 1 teaspoon cumin seeds
- 4 dry red chillies (adjust to your spice preference)
Step-by-Step Instructions
- Prepare the Masala Powder: In a blender or food processor, combine the roasted peanuts, grated coconut, peeled garlic cloves, cumin seeds, and dry red chillies. Grind into a coarse powder. Set aside.
- Heat Oil: Heat 1 teaspoon of oil in a large pan or kadai over medium heat.
- Temper Mustard Seeds: Add the mustard seeds and let them splutter for about 15 seconds.
- Saut Onion: Add the sliced onion to the pan and saut until it becomes soft and translucent, about 3-5 minutes.
- Add Capsicum & Curry Leaves: Add the green, red, and yellow capsicum pieces, along with the curry leaves and salt to taste. Mix well.
- Cook Capsicum: Cover the pan and let the capsicum cook for about 5 minutes, stirring occasionally, until they are slightly tender-crisp. Do not overcook; they should retain some bite.
- Incorporate Masala Powder: Uncover the pan. Add the prepared masala powder to the cooked capsicum and mix thoroughly, ensuring the spices coat all the vegetables.
- Finish Cooking: Cook for another 5 minutes, stirring occasionally, allowing the flavors to meld.
- Garnish & Serve: Remove from heat and garnish generously with freshly chopped green coriander.
Serving Suggestions
Capsicum Masala Poriyal is wonderfully versatile! It pairs beautifully with classic South Indian meals. Serve it hot with:
- Steamed basmati rice or brown rice
- A flavorful sambar or rasam
- Tomato onion raita or a simple yogurt dip
- Hot chapatis, rotis, or dosas for a complete meal
Chefs Tips & Variations
- Spice Level: Adjust the number of dry red chillies in the masala powder to suit your preference. For extra heat, add a finely chopped green chili along with the capsicum.
- Nut Variations: If you don’t have peanuts, you can try cashews or chana dal (split chickpeas) for a different texture and flavor in the masala powder.
- Add More Veggies: Feel free to experiment with other quick-cooking vegetables like green beans, carrots, or even shredded cabbage.
- Tangy Twist: A squeeze of fresh lime juice just before serving can brighten up the flavors beautifully.
- Freshness: Always use fresh curry leaves and coriander for the best aroma and taste.