Carrot Capsicum Poriyal Recipe

Carrot Capsicum Poriyal Recipe is a tasty simple Poriyal recipe where carrots and capsicum are stir fried with tempering of mustard seeds, cumin seeds, urad dal and curry leaves. Fresh grated coconut is added at the end and lifts this dish up. No onion and no garlic is used in this recipe. This is a recipe which each and every member of your family will enjoy. Course : Side Dish Ingridients : 4 Carrots (Gajjar) , chopped small 2 Green Bell Pepper (Capsicum) , chopped small 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 1/2 teaspoon White Urad Dal (Split) 1 sprig Curry leaves , roughly torn  1/2 teaspoon Asafoetida (hing) 2 Green Chillies , slit 2 tablespoon Fresh coconut , grated Salt , to taste 1 teaspoon Sesame (Gingelly) Oil Instructions To begin making the Carrot Capsicum Poriyal Recipe, we will first boil the carrots. Firstly, wash and peel the carrots.Add all the carrots into a pressure cooker with 2 tablespoons of water, salt to taste and pressure cook for 2 whistles. Release the pressure immediately and keep aside.*Now we will make the Carrot Capsicum Poriyal:Into a preheated pan, add oil. Once the oil is hot, add the mustard seeds, cumin seeds and urad dal. Allow the seeds to crackle and the dal to turn golden brown in colour.Once the dal is brown add roughly torn curry leaves, asafoetida, green chillies and saute for a few seconds. Add the capsicum, salt to taste and stir fry for a few second. Reduce heat to medium and cover and cook until the capsicum is cooked. Stir occasionally to make sure that the capsicum does not burn and brown.Once the capsicum is cooked, add in the cooked carrot and stir on high heat for about a minute. Add the coconut, mix well to combine and turn off the heat.Transfer the Carrot Capsicum Poriyal into a serving bowl and serve hot.Serve Carrot Capsicum Poriyal Recipe with Manga Rasam, Steamed Rice and Elai Vadam for a wholesome lunch.