Capsicum Masala

Capsicum masala step-by-step recipe with photos.

About this recipe

Capsicum masala or palya is a simple dish from north Karnataka. In this dish, the capsicum is cooked in a coconut-peanut 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. This dish 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.

All capsicums, whether it is red, green, yellow, or orange, are considered an excellent source of vitamins A and C. It is also a good source of dietary fiber, vitamin B6, and folate. Red capsicum ticks the superfood box too.

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

Click here for more Karnataka recipes.

Step by step instructions

1. Dry roast coconut and spices

2. Grind into a smooth paste using some water

3. Dice the capsicum

4. Heat oil and prepare the tempering

5. Add capsicum and fry for few minutes

6. Add ground paste and spice powders

7. Mix well and simmer until done

Recipe card

Capsicum masala

Shilpa

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.

5 from 1 vote

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Course Side Dish

Cuisine Indian, Karnataka

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Ingredients

  

1x2x3x

• 2-3 large capsicum diced (I used a mix of red and green)
• 3 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon split black gram (urad dal)
• 1 tablespoon Bengal gram (chana dal)
• 5-6 curry leaves
• 1 teaspoon ginger grated
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder you may skip this if you want a milder version
• A small piece jaggery
• 1 tablespoon tamarind pulp
• Salt to taste

FOR THE MASALA BASE:

• 2 dry red chilli
• 1 tablespoon sesame seeds
• 2 tablespoon coriander seeds
• ¼ cup coconut dried or dessicated
• ¼ cup peanuts roasted

Instructions

 

• Dry roast sesame seeds, coriander seeds, dried coconut and dry red chilli on medium flame until it is aromatic
• Cool it completely. Add roasted peanuts and grind it to a smooth paste using some water
• 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
• Add the capsicum and mix well. Saute for 2-3 minutes
• Add red chilli powder, turmeric powder salt and the ground paste. Mix well
• Add jaggery and tamarind pulp. Add ½ cup water to adjust consistency
• Mix well, cover and simmer for 4-5 minutes
• Garnish with coriander leaves and serve

Nutrition Facts

Capsicum masala

Amount Per Serving

Calories 199 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Sodium 9mg0%

Potassium 292mg8%

Carbohydrates 13g4%

Fiber 4g17%

Sugar 5g6%

Protein 5g10%

Vitamin A 2092IU42%

Vitamin C 104mg126%

Calcium 60mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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