Carrot Capsicum Poriyal Recipe
Carrot Capsicum Poriyal is a simple and flavorful South Indian dish that makes for an excellent side. In this recipe, tender carrots and crisp green bell peppers (capsicum) are stir-fried with a tempering of mustard seeds, cumin seeds, white urad dal, and aromatic curry leaves. Freshly grated coconut is added at the end, adding a delightful texture and a boost of flavor. A dish made without onions or garlic, this poriyal fits perfectly into a sattvic diet, making it both healthy and delicious. It’s a dish that will satisfy everyone at the table, from the youngest to the oldest.
Cuisine: South Indian
Course: Side Dish
Diet: No Onion No Garlic (Sattvic)
Ingredients for Carrot Capsicum Poriyal:
| Ingredients | Quantity |
|---|---|
| Carrots (Gajjar), chopped | 4 medium-sized |
| Green Bell Pepper (Capsicum), chopped | 2 medium-sized |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Curry leaves, roughly torn | 1 sprig |
| Asafoetida (hing) | 1/2 teaspoon |
| Green Chillies, slit | 2 |
| Fresh coconut, grated | 2 tablespoons |
| Salt | To taste |
| Sesame (Gingelly) Oil | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions for Making Carrot Capsicum Poriyal:
-
Boil the Carrots:
- Begin by washing and peeling the carrots. Cut them into small, uniform pieces.
- In a pressure cooker, add the chopped carrots, 2 tablespoons of water, and salt to taste.
- Pressure cook for 2 whistles. Once done, release the pressure immediately and set the carrots aside.
-
Prepare the Tempering:
- Heat 1 teaspoon of sesame oil in a preheated pan over medium heat.
- Once the oil is hot, add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of white urad dal. Allow the mustard seeds to crackle and the dal to turn golden brown.
-
Add Aromatics:
- Add the torn curry leaves, 1/2 teaspoon of asafoetida, and the slit green chillies to the pan. Sauté for a few seconds until fragrant.
-
Cook the Capsicum:
- Add the chopped green bell pepper (capsicum) to the pan, along with a pinch of salt. Stir fry the capsicum for a few seconds, then reduce the heat to medium.
- Cover the pan and cook the capsicum until it becomes tender, stirring occasionally to prevent burning.
-
Combine Carrots and Capsicum:
- Once the capsicum is cooked, add the boiled carrots to the pan. Stir well on high heat for about a minute to mix the flavors.
-
Finish with Coconut:
- Add the freshly grated coconut and stir to combine all the ingredients thoroughly.
-
Serve:
- Turn off the heat and transfer the Carrot Capsicum Poriyal to a serving bowl. Serve it hot.
Suggested Pairings:
For a complete and wholesome meal, serve Carrot Capsicum Poriyal with Manga Rasam, Steamed Rice, and Elai Vadam. This combination makes for a light yet flavorful South Indian lunch that is sure to be loved by everyone in the family.
Enjoy the simplicity and richness of this delicious poriyal, packed with flavor and a burst of nutrients from fresh vegetables!
