Capsicum Poriyal

Ingredients

• - 250g capsicum (bell pepper)
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare capsicum: Wash 2 capsicums (green or a mix of green and red). Core, deseed and cut into small 1-cm pieces.
2. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
4. Add shallots: Add 5 sliced shallots and cook 3 minutes.
5. Add capsicum: Add the diced capsicum. Season with half tsp turmeric and salt.
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. Check texture: Do not overcook — capsicum should retain some bite and the colour should still be vibrant.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Adjust seasoning: Taste and add salt. Capsicum poriyal should be colourful and slightly crunchy.
10. Serve: Serve as a vibrant dry side dish with steamed rice, sambar and rasam.