Tasty Capsicum Poriyal Recipe

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Directions

• In a bowl, add the capsicum and sour curd, mix it well and keep it aside.
• Heat the coconut oil in a small non-stick pan and add the mustard seeds and when the seeds crackle, add the cumin seeds, asafoetida and curry leaves and fry on a medium flame for a few seconds.
• Add the capsicum-curd mixture, salt and 1 tbsp of water and mix it well and cover with a lid and cook on a medium flame for 5 minutes and stir occasionally.
• Switch off the flame and add the coconut and mix it well and serve it hot with white rice.

• Energy 116 cal
• Protein 2.2 g
• Carbohydrates 6.3 g
• Fiber 3.5 g
• Fat 9 g
• Cholesterol 0 mg
• Vitamin A 544.9 mg
• Vitamin B1 0.6 mg
• Vitamin B2 0.1 mg
• Vitamin B3 0.2 mg
• Vitamin C 155.4 mg
• Folic Acid 1.5 mg
• Iron 0.8 mg
• Magnesium 0 mg
• Phosphorus 0 mg
• Sodium 1.9 mg
• Potassium 9 mg
• Zinc 0.1 mg

Meghna Nath