Capsicum Poriyal / Capsicum Subzi
by Tarla Dalal
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कॅप्सिकम पोरियल - हिन्दी में पढ़ें (Capsicum Poriyal / Capsicum Subzi in Hindi)
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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
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Accompaniments
Nutrient values per serving
Energy | 116 cal |
Protein | 2.2 g |
Carbohydrates | 6.3 g |
Fiber | 3.5 g |
Fat | 9 g |
Cholesterol | 0 mg |
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 |
Calcium | 33.1 mg |
Iron | 0.8 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 1.9 mg |
Potassium | 9 mg |
Zinc | 0.1 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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