Capsicum Gravy – Bell Pepper Sabzi – Kudamilagai Curry Recipe
Capsicum Gravy – Bell Pepper Sabzi – Kudamilagai curry is a rainbow veggie curry prepared by cooking the stir fried bell peppers in peanut, sesame & coconut flavored tomato gravy seasoned with chosen Indian spices. This gravy would be one of the best accompaniments for fried rice or chapathi.
Chapathis may become boring when you make only channa masala or vegetable gravy or khorma often. Paneer gravy would be a great choice which would never be boring for me. 😀 But, Paneer won’t be there to back me up at times, when I make some sudden plan for an exotic creamy gravy. Recently, when I ran out of paneer, I prepared this yummy capsicum gravy which was equally delicious. I just grabbed all those colorful bell peppers from the market this time to double up the use of gravy for both rice & chapathi. 😀
Do you know that the difference in the colors of bell peppers indicates the different stages of ripening? An unripened green pepper usually matures into yellow or orange color and then grows on to a fully ripened red pepper. Bell peppers are rich in anti-oxidants Vitamin A & C. The crunchiness and the difference in taste of bell peppers from spicy (green) to sweet (red) in the creamy gravy is a great addition to your meal. Ready to give some nutritional boost to your food with these rainbow gravy?
If you have lots of capsicum in hand and looking for special gravies, you must check out our Cashew-capsicum gravy. 🙂
Over to “Capsicum Gravy – Bell Pepper Sabzi Recipe“ from Home-Making-Delight with step by step photos..
Capsicum Gravy | Bell Pepper Sabzi | Kudamilagai Curry Recipe | Donne menasinakaayi gravy | Kuda Mulagu subji | Kudaimilakai sabzi | Mirapakaya side dish | Shimala Mirch subzi | Kuda mulagu curry | Kuda Milakai gravy | Simla Mirch masala
Onion – 2/3 cup (chopped)
Capsicum – 2 cups (cubed) (Green, red, yellow & orange)
Ginger-garlic Paste – 1 tsp
Oil – 2 tblsp
Jeera or Cumin Seeds (Seeragam) – 1 tps
Turmeric Powder – 1/2 tsp
Chili Powder – 1 & 1/2 tsp
Coriander powder – 1 tsp
Jeera Powder – 1 tsp
Dry kasuri methi leaves – 1 tsp (crushed)
Water & Salt as required
Cilantro to garnish
Roast & Ground
Sesame Seeds (Till or Ellu) – 2 tsp
Coconut – 3 tblsp
Peanut – 1/4 cup
Tomato – 1 cup (roughly chopped)
- Dry roast sesame seeds, coconut & peanut in a pan until it starts to turn golden brown. Add the tomatoes & roast until it turns mushy. Let it cool.2. Grind the above roasted mixture in a mixer grinder to make a smooth paste. Add water if required.3. Heat oil in a pan. Add cumin seeds (jeera). Once it splutters, add onions and saute them for a minute or so. Then, add the cubed bell peppers & salt and stir it well.4. Add turmeric, chili, jeera & coriander powder when the peppers are half cooked. Saute them nicely until the raw smell goes off.5. Now, add the ground mixture with water (if required) & add dry methi leaves and bring it to boil. Do not over cook if you want to retain the crunchiness of capsicum.6. Garnish your Capsicum gravy – Ball pepper sabzi – Kudamilagai curry with cilantro and serve it hot with chapathi/roti/phulka. We would suggest you to make yummy methi pooris to go with this curry.Tit-Bits:
- Grind sesame seeds, coconut & peanuts first before adding the tomatoes for a quick smooth paste.
- You can totally skip adding water and make your kudai milagai curry a dry one.
- Add bay leaves & cinnamon stick along with jeera seeds for more flavor.
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