Capsicum poriyal | Kudai milagai curry is a tasty South Indian style poriyal variety. it takes around 10 minutes to prepare this healthy poriyal. Tips & tricks to make Indian vegan curry.
Capsicum CURRY - TAMIL BRAHMIN STYLE
Light spiced no onion no garlic capsicum poriyal with lots of coconuts is a traditional Tamil brahmin curry (poriyal variety). Coconut-based poriyal prepared in coconut oil gives the best taste.
steam cooking bell pepper - best healthy curry
If you cook bell pepper with excess water, might lose nutrients while discarding the capsicum cooking water. You can also microwave capsicum and prepare the curry.
How long should I steam-cook bell pepper?
I cook for 6-7 minutes to soft press stage. Adjust time according to your preferred texture. Cooking time might slightly vary based on the way you chop green pepper and also the capsicum variety.
tips for steaming capsicum
Discard seeds and fine-chop capsicum idiyappam plate with pores works best Always make sure you add enough water spread and cook if you are doubling the quantity cook in batches to avoid crowding the green peppers
COOKING OIL FOR PORIYAL?
I would recommend coconut oil for vegan coconut-based Indian poriyal. You can add any oil of your choice.
FEW VARIATIONS FOR kudai milagai thengai poriyal
You can use,
green chilli instead of green red Peanut for tempering Saute onion and garlic; prepare poriyal Temper ginger or add ginger powder while adding coconut Almond flour instead of coconut
PORIYAL RECIPE COLLECTION IN TMF
COCONUT-BASED RECIPES
Ingredients
to steam
425 grams of capsicum washed and finely chopped 1/8 teaspoon turmeric powder required salt
How to make capsicum thengai curry with step-by-step pictures
First, add enough water to an idli pan
1 tablespoon urad dal 1/4 teaspoon mustard seeds 1 tablespoon chana dal curry leaves few 2 red chilli 1/2 teaspoon asafoetida Pinch of sugar 1/3 cup coconut
Turn on the stove to medium flame
Place idiyappam plate on top
add capsicum, turmeric powder, and salt; mix well and spread
steam cook for 6-7 minutes until the bell pepper turn soft press; turn off the stove and Transfer cooked capsicum to a colander
add oil to a wide heavy bottomed pan and turn on the stove on medium flame
when the oil turns hot add mustard seeds, urad dal, chana dal, red chilli, and curry leaves
furthermore, add asafoetida; mix well and roast
Add cooked capsicum, give a quick mix
furthermore, add coconut, pinch of sugar and required salt cook for 2-3 minutes; turn off the stove
