Carrot Capsicum Poriyal is a bright, homely South Indian stir-fry. It’s quick to make and full of fresh flavors. Crunchy carrot and capsicum meet soft, protein-rich green gram dal. Tempered spices and curry leaves add a warm, fragrant touch. A sprinkle of coconut lifts the dish with nutty sweetness. Serve it with rice or sambar for a simple, satisfying meal.
The dish starts with a fragrant tempering of mustard, urad dal, cumin, asafoetida, green and red chillies, and curry leaves, then the vegetables are simmered with a touch of turmeric, salt, and a splash of water until just soft. Finished with curry powder and a generous sprinkle of fresh coconut, it’s a lightly spiced, aromatic poriyal that pairs perfectly with rice and sambar or rasam.
Carrot Capsicum Poriyal Recipe
Carrot Capsicum Poriyal
Carrot Capsicum Poriyal is a quick stir-fry of carrots, capsicum, and soaked green gram tempered with spices
4
servings15
minutes15
minutesIngredients
2 Carrot
2 Capsicum
1 tablespoon Green Gram Dal
1/2 teaspoon Curry Powder (optional)
1/4 teaspoon Turmeric Powder
2 tablespoons Coconut Gratings
- For seasoning:
2 teaspoon oil
1/2 teaspoon Mustard
1 teaspoon Urad Dal
1/2 teaspoon Cumin (Seeragam)
1/4 teaspoon Asafoetida powder
2 Green Chillies
2 Red Chillies
few Curry Leaves
1 teaspoon Salt or as Per Taste
Directions
- Soak green gram dal in water for half an hour.
- Wash the carrot, peel the skin and cut it into small cubes.
- Chop the capsicum also into small pieces.
- Heat oil in a kadai and add mustard, urad dal, cumin, asafoetida powder, green chillies split into two, red chillies broken into two to three pieces and curry leaves.
- Fry till the urad dal becomes light brown.
- Add carrot pieces along with the soaked green gram.
- Add turmeric powder, salt and 1/4 cup water. Stir well and close with a lid and cook for few minutes.
- When the carrot is half cooked, add capsicum pieces and cook till the vegetables are soft.
- Sprinkle the curry powder and coconut gratings.
- Mix well and remove.