Capsicum Poriyal

Method

1. 1

   Prepare capsicum: Wash 2 capsicums (green or a mix of green and red). Core, deseed and cut into small 1-cm pieces.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

4. 4

   Add shallots: Add 5 sliced shallots and cook 3 minutes.

5. 5

   Add capsicum: Add the diced capsicum. Season with half tsp turmeric and salt.

6. 6

   Cook on high heat: Cook uncovered on medium-high heat 5-6 minutes stirring frequently — capsicum should be cooked but still slightly crisp.

7. 7

   Check texture: Do not overcook — capsicum should retain some bite and the colour should still be vibrant.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Adjust seasoning: Taste and add salt. Capsicum poriyal should be colourful and slightly crunchy.

10. 10

    Serve: Serve as a vibrant dry side dish with steamed rice, sambar and rasam.