Capsicum Curry is a quick tasty side that can be prepared within 15 minutes. It tastes yum with rice and chappati. Freshly ground roasted Channa dal and nuts powder gives nice flavor to the poriyal. Today morning I was checking my phone and realized that it is been almost a week since I posted a recipe in TMF. Me and my break never ended shortly, so I wanted to post this capsicum curry which I had in my draft for a while. I have been posting side dish recipes recently and this is one tasty variation that I often do at home. Back in Bentonville days, when one of our friends invited us for lunch, she prepared Beans with onion, fennel seeds and besan flour. In our home side dish for rice will be mostly with Thengai. You would have seen my Avarakkai with onion and coconut after that this is one of my favorite version with onion.
I asked for the recipe from my friend and tried it at home. We liked the besan flour version but one day when I was out of besan I tried poriyal with roasted channa dal. Roasted channa dal is one tasty shortcut for besan flour. Roasted Channa dal coarse powder need not be cooked like besan flour and it also gives nice flavor with onion and fennel seeds. Now a days I try to add nuts in some form for my everyday cooking. Most of my side dish will have either peanuts or almond flakes. This time for Capsicum Curry I have added both. Initially I used to make capsicum Curry with beans. Hubby is not s big fan of green bell pepper, so I started making this curry with capsicum. Anything with onions will easily sell in our home and so is this capsicum Curry is our new favorite. If you are looking for recipes with capsicum checkout Capsicum Rice
Ingredients: Capsicum - 2 Onion - 1 Green chilli - 2 Turmeric powder- 1/8 tsp Kitchen king masala - 1/2 tsp Salt - as needed To grind: Roasted Channa dal - 1 tbsp Almond flakes - 1 tbsp Peanuts - 1 tbsp To temper: Coconut oil - 1/2 tsp Cumin seeds - 1/8 tsp Fennel seeds - 1/8 tsp Method:
Add all the ingredients listed under “to grind” and pulse into a coarse powder In a pan add oil once when the oil is hot add cumin and fennel seed; let it splutter Add onion and sauté till the onion is 3/4 done Add salt,turmeric powder and kitchen king masala. Cook for a minute
Add capsicum and mix well; sauté once in a while till capsicum is half done Add jaggery and remaining salt.continue cooking til the capsicum is done; stirring in between Add the coarse powder and mix well and switch off
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