You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Curries / Subzis > Capsicum Poriyal / Capsicum Subzi Capsicum Poriyal / Capsicum Subzi by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Surprise! This flavourful and crunchy veggie is a hot favourite there too, and is used in a variety of dishes from sambhar and pachadi to poriyal. Capsicum Poriyal is nothing but a simple South Indian dry subzi made of cubed capsicum cooked with an aromatic tempering and a dash of curds, finished beautifully with a garnish of grated coconut. Curds are added while cooking veggies like brinjal, ladies finger and capsicum in this style, to prevent them from sticking to each other or charring, enabling them to cook uniformly and also roast slightly without discolouration. You will surely love this easy but tasty subzi prepared the right way! Serve it hot with a bowl of steaming Rice ( Cooked Rice) laced with a dollop of ghee and a cup of Sambhar or Rasam Capsicum Poriyal / Capsicum Subzi recipe - How to make Capsicum Poriyal / Capsicum Subzi Tags South Indian Curries / SubzisSemi-Dry SabzisTraditional Indian SabzisKadai Veg Preparation Time: 10 mins Cooking Time: 6 mins Total Time: 16 mins 3Makes 3 servings Show me for servings Ingredients 2 1/2 cups capsicum cubes2 tbsp sour curds (khatta dahi)1 tbsp coconut oil1 tsp mustard seeds ( rai / sarson)1 tsp cumin seeds (jeera)1/4 tsp asafoetida (hing)5 to 6 curry leaves (kadi patta) salt to taste2 tbsp grated coconut Method MethodCombine the capsicum and sour curds in a deep bowl, mix well and keep aside.Heat the coconut oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the cumin seeds, asafoetida and curry leaves and sauté on a medium flame for a few seconds.Add the capsicum-curds mixture, salt and 1 tbsp of water and mix well. Cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.Remove from the flame, add the coconut and mix well.Serve hot. Nutrient values per servingEnergy116 calProtein2.2 gCarbohydrates6.3 gFiber3.5 gFat9 gCholesterol0 mgVitamin A544.9 mcgVitamin B10.6 mgVitamin B20.1 mgVitamin B30.2 mgVitamin C155.4 mgFolic Acid1.5 mcgCalcium33.1 mgIron0.8 mgMagnesium0 mgPhosphorus0 mgSodium1.9 mgPotassium9 mgZinc0.1 mg