Capsicum poriyal | Kudai milagai curry | Green bell pepper with coconut | Capsicum curry | Capsicum thoran | Capsicum palya | Bell pepper stir fry with coconut | South Indian poriyal recipe | Capsicum dry curry | Indian vegan side recipe with step-by-step pictures and a video recipe. If you like the video, please subscribe to the channel. Other poriyal recipe videos are also available.
Capsicum poriyal | Kudai milagai curry is a quick and tasty South Indian poriyal made with green bell pepper and freshly grated coconut. This healthy vegan side dish can be prepared in about 10 minutes. Below are tips, ingredient lists, and step-by-step instructions to help you make a flavorful capsicum poriyal.
Capsicum curry — Tamil Brahmin style
This light-spiced, no-onion no-garlic capsicum poriyal is a classic Tamil Brahmin preparation. The generous use of coconut and tempering in coconut oil gives the dish its characteristic aroma and taste.
Steam-cooking bell pepper — a healthy method
Steaming preserves more nutrients than boiling in excess water. You can also microwave the chopped capsicum if preferred. Avoid discarding cooking liquid to retain any leached nutrients when possible.
How long to steam-cook bell pepper?
Steam about 6–7 minutes until the bell pepper reaches a soft-press texture. Adjust the time based on how finely you chop the peppers and the variety you use.
Tips for steaming capsicum
- Discard seeds and finely chop the capsicum for even cooking.
- An idiyappam plate or any perforated steaming tray works well for even steam circulation.
- Ensure there is enough water in the steamer to generate continuous steam.
- Spread the pieces in a single layer to avoid crowding.
- If doubling the quantity, steam in batches for uniform results.
Cooking oil for poriyal
Coconut oil is recommended for an authentic flavor in coconut-based poriyal. Use any neutral oil if you prefer.
Variations for kudai milagai thengai poriyal
- Swap red chilli with green chilli for a different heat and flavor.
- Add peanuts during tempering for crunch and nuttiness.
- Sauté onion and garlic if you do not need a strict no-onion-no-garlic version.
- Temper ginger or add a pinch of ginger powder along with the coconut.
- Use almond flour instead of grated coconut for a different texture and flavor.
Ingredients
To steam
425 grams capsicum, washed and finely chopped
1/8 tsp turmeric powder
Salt, as required
To temper
1/2 tbsp coconut oil
1 tbsp urad dal
1/4 tsp mustard seeds
1 tbsp chana dal
Few curry leaves
2 dried red chillies
1/2 tsp asafoetida
Poriyal
Salt, to taste
Pinch of sugar
1/3 cup freshly grated coconut
How to make capsicum thengai curry — step-by-step
- Add enough water to an idli steamer or steamer pot and bring to a medium boil.
- Place the perforated idiyappam plate or steaming tray on top.
- Spread the chopped capsicum on the tray, sprinkle turmeric and salt, and mix gently.
- Steam the capsicum for 6–7 minutes until it is soft-press; then transfer to a colander to drain.
- Heat oil in a wide, heavy-bottomed pan over medium flame.
- Add mustard seeds; when they crackle, add urad dal, chana dal, dried red chillies and curry leaves. Sauté until the dals turn golden.
- Add asafoetida and roast briefly.
- Add the steamed capsicum and toss gently to combine with the tempering.
- Mix in grated coconut, a pinch of sugar and adjust salt. Cook for 2–3 minutes, then turn off the heat.
Notes
Follow the steaming tips above for best texture. If increasing quantities, steam in batches to avoid overcrowding. Try the suggested variations to adapt the poriyal to your taste or dietary preferences.
