Capsicum Poriyal / Capsicum Subzi
by Tarla Dalal
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While capsicum is a very common vegetable used extensively in Chinese North Indian and other cuisines, many people do not – for some reason – associate it with South Indian food. Surprise! This flavourful and crunchy veggie is a hot favourite there too, and is used in a variety of dishes from sambhar and pachadi to poriyal. Capsicum Poriyal is nothing but a simple South Indian dry subzi made of cubed capsicum cooked with an aromatic tempering and a dash of curds, finished beautifully with a garnish of grated coconut. Curds are added while cooking veggies like brinjal, ladies finger and capsicum in this style, to prevent them from sticking to each other or charring, enabling them to cook uniformly and also roast slightly without discolouration. You will surely love this easy but tasty subzi prepared the right way! Serve it hot with a bowl of steaming Rice ( Cooked Rice) laced with a dollop of ghee and a cup of Sambhar or Rasam
- Combine the capsicum and sour curds in a deep bowl, mix well and keep aside.
- Heat the coconut oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the cumin seeds, asafoetida and curry leaves and sauté on a medium flame for a few seconds.
- Add the capsicum-curds mixture, salt and 1 tbsp of water and mix well. Cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
- Remove from the flame, add the coconut and mix well.
- Serve hot.
Nutrient values per serving
|Vitamin A||544.9 mcg|
|Vitamin B1||0.6 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||155.4 mg|
|Folic Acid||1.5 mcg|
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