Capsicum masala step-by-step recipe with photos.
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 the colourful bell peppers and bring rainbow straight to your plate!
For more recipes from Karnataka, click here.
Capsicum masala step-by-step recipe with photos
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
FOR THE MASALA BASE: