Skip to main content

Capsicum potato masala

Capsicum(Bell pepper) potato masala (Dry side dish) - simple, quick and tasty side dish within 15 minutes. All you need for this masala is a handful of sliced capsicums and potatoes. The other ingredients are basic ingredients such as turmeric powder, sambar powder, cumin and little tamarind juice. There is no need for any soaking or grinding or pressure cooking. Sometimes you can prepare a tastiest  dish in a matter of minutes. This capsicum potato masala is one among them. You can serve this masala for chapathi, jeera rice, coconut rice, lemon rice and curd rice too. I frequently prepare this easy and quick masala for lunch. This masala tastes so good if you serve right after you prepare it, because the crunchiness in the capsicums will be lost if you prepare in advance. So follow the simple instructions and prepare this easy masala for your family.
Capsicum(Bell pepper) potato masala (Dry side dish) - simple, quick and tasty side dish within 15 minutes. All you need for this masala is a handful of sliced capsicums and potatoes. The other ingredients are basic ingredients such as turmeric powder, sambar powder, cumin and little tamarind juice. There is no need for any soaking or grinding or pressure cooking. Sometimes you can prepare a tastiest dish in a matter of minutes. This capsicum potato masala is one among them. You can serve this masala for chapathi, jeera rice, coconut rice, lemon rice and curd rice too. I frequently prepare this easy and quick masala for lunch. This masala tastes so good if you serve right after you prepare it, because the crunchiness in the capsicums will be lost if you prepare in advance. So follow the simple instructions and prepare this easy masala for your family.

How to prepare Capsicum Potato masala - Capsicum potato masala recipe 

Print Friendly and PDF
Prep time : 5 minutes
Cook time : 10 minutes
Serves : 2
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 medium green capsicum
  • 1 medium potato
  • 1/2 tsp cumin
  • 1/4 tsp turmeric powder
  • 1 tsp sambar powder
  • 1 tbsp tamarind extract
  • 1 tbsp finely chopped coriander leaves
  • 1 tbsp oil
  • salt to taste
Cooking Directions 
  • Clean the capsicum and slice off the top and bottom. Remove the seeds and cut into thick long strips. Wash and peel the potato skin. Cut them into long strips.
  • Heat 1 tbsp oil in a kadai for about 2 minutes. Add the cumins fry for a second and add the potatoes. Add the turmeric powder and saute it in the oil for a few minutes. 
  •  No need to add any water. The potatoes must be cooked in the oil itself. Check the potatoes are done by pressing the potatoes with the ladle. If they are soft, add the sliced capsicums. Saute them well and add the required salt.
  • Saute it for a second and add the tamarind extract.
  • Mix them well and add the sambar powder. Gently toss them well with the capsicum and potatoes and add the chopped coriander leaves.
  • Switch off the flame and transfer them to serving dish. Serve it immediately with chapathi, poori or any rice. 


Capsicum potato masala with step by step photos

1. Clean the capsicum and slice off the top and bottom. Remove the seeds and cut into thick long strips. Wash and peel the potato skin. Cut them into long strips.

2. Heat 1 tbsp oil in a kadai for about 2 minutes. Add the cumins fry for a second and add the potatoes. Add the turmeric powder and saute it in the oil for a few minutes.

3. No need to add any water. The potatoes must be cooked in the oil itself. Check the potatoes are done by pressing the potatoes with the ladle. If they are soft, add the sliced capsicums. Saute them well and add the required salt.

4. Saute it for a second and add the tamarind extract.

5. Mix them well and add the sambar powder. 


6. Gently toss them well with the capsicum and potatoes and add the chopped coriander leaves.


7. Switch off the flame and transfer them to serving dish. Serve it immediately with chapathi, poori or any rice. 

If you try this recipe for Capsicum potato masala send us your comments below and share the recipe for your friends and family. 



Labels:

Comments

  1. Anonymous17 January 2018 at 11:19

    Superb. keep posting. indiatourfood.com

    ReplyDelete

Post a Comment

Popular posts from this blog

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -...
Post a Comment
Read more

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru
2 comments
Read more

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to  make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy.    Tips for the best Paneer masala Use fresh ...
1 comment
Read more

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen  You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice.  You can ...
1 comment
Read more

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi.  There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast.  Check out my other tiffin recipes here Idli ...
Post a Comment
Read more

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious.  This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian bean...
2 comments
Read more

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin.  Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and  green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala.  To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mo...
Post a Comment
Read more

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.
Post a Comment
Read more

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal  dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the ...
Post a Comment
Read more

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuz...
Post a Comment
Read more