Capsicum Fry is a dry curry and it can be served as one of the side dish. Capsicum is available in different colours and you get this veggie in the market at any time of the year. It has its own aroma and most of us love the veggie. We all know that capsicum goes well with almost all dishes.
Lets see some health benefits of having capsicum in our diet.
Capsicum help to relieve the pain. It has anti-inflammatory analgesic properties which help to give relief in pain. It is good for treating gastrointestinal disorder and improving bone health. It has a good source of antioxidant properties and beneficial for repairing tissue protein and helps the healthy tissues to receive protection from anti oxidant. Capsicum is good for hair fall, but one must take care while applying it on the hair.
Capsicum dry curry goes well with plain rice, chapatis, poori or any type of rotis and bread.
No onions or No garlic is used in this curry.
Lets see the recipe now :
2. Wash coriander leaves, curry leaves and cut it into small pieces.
3. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal. Let the mustard splutter.
4. Add jeera and curry leaves. Mix it well. Add ingh/Asafoetida and cut capsicum.
5. Fry nicely on low flame till they turn soft. Add turmeric powder.
6. Add rasam/Sambar powder and salt. Mix well and let it cook for 1 to 2 minutes on low flame.
7. Add coriander leaves and shift the ready curry to a serving dish.
8. Add coconut (optional) and serve. ( I did not use coconut).
Capsicum help to relieve the pain. It has anti-inflammatory analgesic properties which help to give relief in pain. It is good for treating gastrointestinal disorder and improving bone health. It has a good source of antioxidant properties and beneficial for repairing tissue protein and helps the healthy tissues to receive protection from anti oxidant. Capsicum is good for hair fall, but one must take care while applying it on the hair.
Capsicum dry curry goes well with plain rice, chapatis, poori or any type of rotis and bread.
No onions or No garlic is used in this curry.
Lets see the recipe now :
Things Needed :
Capsicum : 2 ( Medium Size )
Oil : 2 Table Spoon
Rasam/Sambar powder : 2 to 3 Teaspoons
Salt : to taste
Mustard seeds : 1/2 Tea spoon
Urd Daal 1/2 Tea spoon
Jeera : 1/4 Tea spoon
Curry leaves : 4 to 6
Coriander leaves : 2 sticks
Ingh or asafatodia : a pinch
Turmeric : a pinch
Coconut : 1 Tablespoon (Optional)
Coconut : 1 Tablespoon (Optional)
Method :
1. Wash and cut capsicum in to thin pieces.2. Wash coriander leaves, curry leaves and cut it into small pieces.
3. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal. Let the mustard splutter.
4. Add jeera and curry leaves. Mix it well. Add ingh/Asafoetida and cut capsicum.
5. Fry nicely on low flame till they turn soft. Add turmeric powder.
6. Add rasam/Sambar powder and salt. Mix well and let it cook for 1 to 2 minutes on low flame.
8. Add coconut (optional) and serve. ( I did not use coconut).
Note :
Fry capsicum on low flame so that it cooks nicely. Add little jaggery to it give better taste.
Adding onions or garlic is optional. (Fry onions nicely before adding capsicum). Taste differ. Adding lemon juice (1 Teaspoon ) is optional.
Time : 10 Minutes
Serves : 2
Time : 10 Minutes
Serves : 2
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