26 Aug 2017

Capsicum Carrot Poriyal

Here's an easy simple and colorful stir fry that goes well with any rice variety. Capsicum and carrot is a favorite among all kids so this can be packed as a side dish for lunch boxes too.

Carrot Capsicum Poriyal

Preparation time 10 mins | Cooking time 10 mins | Serves 2

  • Capsicum - 1
  • Carrot - 2
  • Coriander powder - 1/2 tsp
  • Fennel powder - 1/4 tsp
  • Salt - to taste
  • Coriander leaves - few
To Temper
  • Oil - 2 tbsp
  • Mustard seed - 1/2 tsp
  • Urad dal - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Green chilli - 3
  • Curry leaves - 1 sprig
Carrot Capsicum Poriyal

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Carrot Capsicum Poriyal

1. Wash and chop the chop the carrots and capsicum.
2. In a pan, heat the oil. Add the mustard and cumin seeds. When it splutters, add the urad dal, green chillies and curry leaves.

3. Add the finely chopped carrots, sprinkle some water and cook for 3 minutes.
4. When the carrots are half cooked add the capsicum. Sprinkle some water and cook for another 3 minutes.

5. When it's cooked, add salt and coriander leaves and switch off.

Carrot Capsicum Poriyal

1. You can add some chopped onions as well.
2. Add more masala if you prefer or you can skip the masala completely.
3. Do not over cook the capsicum. It tastes best when it's slightly crunchy.

Until next time,
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