Capsicum Masala


 

Capsicum masala or palya is a simple dish from north Karnataka where the capsicum is cooked in a coconut-peanut masala base. The freshly ground spices, the nutty taste from peanuts & coconut, the tang from the tamarind, and the slight crunch in the capsicum make this a winning dish every time you make it. You may use any colour bell pepper to make this dish (here I have used a mix of red and green). But as a child I have eaten this dish only with green capsicum – as that was the only capsicum available in our little town. Capsicum masala tastes great as a side dish with rice or rotis. You may cook the capsicum as per your liking – I prefer a slight crunch in the capsicum.

Make this tasty and unique capsicum masala with the the colourful bell peppers and bring rainbow straight to your plate!

 

 

Ingredients:

Capsicum – 2-3 large, diced (I used a mix of red and green)
Oil – 3 tbsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dal – 1 tbsp
Bengal gram or chana dal – 1 tbsp
Curry leaves – 5-6
Grated ginger – 1 tsp
Turmeric powder – ½ tsp
Red chilli powder – 1 tsp (you may skip this if you want a milder version)
Jaggery – a small piece
Tamarind pulp – 1 tbsp
Salt to taste

For the masala base:

Dry red chilli – 2
Sesame seeds – 1 tbsp
Coriander seeds – 2 tbsp
Dried coconut – ¼ cup, grated
Roasted peanuts – ¼ cup

Method:

  1. Dry roast sesame seeds, coriander seeds, dried coconut and dry red chilli on medium flame until it is aromatic
  2. Cool it completely. Add roasted peanuts and grind it to a smooth paste using some water
  3. Heat oil in a fry pan or kadhai and add mustard seeds. Once the mustard seeds splutter, add cumin seeds, chana dal, urad dal, curry leaves and grated ginger. Saute for a few seconds
  4. Add the capsicum and mix well. Saute for 2-3 minutes
  5. Add red chilli powder, turmeric powder salt and the ground paste. Mix well
  6. Add jaggery and tamarind pulp. Add ½ cup water to adjust consistency
  7. Mix well, cover and simmer for 4-5 minutes
  8. Garnish with coriander leaves and serve

 

Dry roast coconut and spices

Dry roast coconut and spices

 

Grind into a smooth paste using some water

Grind into a smooth paste using some water

 

Dice the capsicum

Dice the capsicum

 

Heat oil and prepare the tempering

Heat oil and prepare the tempering

 

Add capsicum and fry for few minutes

Add capsicum and fry for few minutes

 

Add ground paste and spice powders

Add ground paste and spice powders

 

Mix well and simmer until done

Mix well and simmer until done

 

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