One of Padhuskitchen readers sent me 4-5 Andhra recipes long time back asking me to try it and share it with others. I tried her Capsicum masala curry and loved it a lot. This capsicum gravy can be had as a side dish with rice, chapati, phulkas, parathas and flavored rice like ghee rice, jeera pulao etc. It can be mixed with rice to make a simple and delicious one pot meal. Today we will learn how to make capsicum (bell pepper) gravy following this easy recipe with step wise pictures.
Watch the video of Capsicum Gravy (Andhra Style)
Capsicum Gravy-Capsicum Masala For Rice-Chapati-Pulaos -Andhra Style
Serves: 3
Ingredients needed
Capsicum/Bell Pepper – 3 cups chopped or 3 medium size
Tomato – 2 cups chopped
Onion – 1 cup chopped
Salt to taste
Spice Powder
Coriander powder – 1 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
For grinding (masala paste for the curry)
Grated Coconut – 1/3 cup
Ginger – 2 inch piece
Green chillies – 2
Garlic – 3 cloves
For the seasoning
Oil – 2 tbsp
Cumin seeds – 1 tsp
Curry leaves – a sprig
For Garnishing
Coriander leaves – 2 tbsp finely chopped
Preparation
Grind grated coconut, green chillies, ginger, garlic to a fine paste and keep it ready.
Method
Heat oil in a pan, add cumin seeds, when it splutters, add curry leaves.
Add finely chopped onions, little salt and saute until onions turn golden brown.
Cook until tomatoes become mushy. If you feel, it is too dry, you may add 1 or 2 tbsp of water. Since the tomatoes I used were juicy, I did not add water.
Add the ground coconut paste and cook for 2-3 minutes. Then add the chopped capsicum and cook covered, stirring in between.
If needed sprinkle little water and cook covered.
Once cooked, add 1/4 cup of water and cook for a further 5-6 minutes on medium heat.
Garnish with coriander leaves and serve hot as a side dish for rice, chapati, parathas or flavored rice. This curry can also be mixed with rice to make a delicious one pot meal. You can serve with chips or papads or raitha as side dish for it (in that case, do not add that 1/4 cup water, if you prefer it dry).
Andhra style Capsicum gravy is a simple dish which can be had as a side dish with plain rice, chapati, phulkas, parathas, pulaos and flavored rice like ghee rice, jeera pulao etc. It can be mixed with rice to make a simple and delicious one pot meal.
- 3 cups Capsicum/Bell Pepper chopped or 3 medium size
- 2 cups Tomato chopped
- 1 cup Onion chopped
- Salt to taste
- 1-2 tsp Coriander powder
- 1/2 tsp Chilli Powder (or as required)
- 1/2 tsp Turmeric Powder
- 1/3 cup Grated Coconut
- 2 inch Ginger
- 2 Green chillies
- 3 Garlic cloves
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 1 sprig Curry leaves
- 2 tbsp Coriander leaves (finely chopped)
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Grind grated coconut, green chillies, ginger, garlic to a fine paste and keep it ready.
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Chop capsicum into small pieces. Chop onion and tomatoes into small pieces and keep it aside.
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Heat oil in a pan, add cumin seeds, when it splutters, add curry leaves.
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Add finely chopped onions, little salt and saute until onions turn golden brown.
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Add chopped tomatoes, salt needed and all the spice powder mentioned under "Spice Powder".
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Cook until tomatoes become mushy. If you feel, it is too dry, you may add 1 or 2 tbsp of water. Since the tomatoes I used were juicy, I did not add water.
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Add the ground coconut paste and cook for 2-3 minutes. Then add the chopped capsicum and cook covered, stirring in between.
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If needed sprinkle little water and cook covered.
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Once cooked, add 1/4 cup of water and cook for a further 5 minutes on medium heat.
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Garnish with coriander leaves and serve hot as a side dish for rice, chapati, parathas or flavored rice.
This curry can also be mixed with rice to make a delicious one pot meal. You can serve with chips or papads or raitha as side dish for it.
View Comments (40)
The method described is very nice.
Easy and tasty recipe.. before cooking lunch sometimes I check ur website for new recipes to try.. I ll do this for today's lunch.. would like to have more spicy andhra recipes from u :)
Tried it and it was a HIT.. even my toddlers ate it without complain :)
Hi I tried ur recipe ..it has come out nicely
Hi.. Can we add carrot also in this recipe but carrot will take sometime to cook
You can add carrots if you want, but I don't think it will go well. You can par boil carrot separately and then add.
Can I do without coconut
The gravy is excellent. Which is very easy to cook. Even for dosa it goes very good.
Will the red capsicum be nice or should we only use the green? Thanks,
You can use a mix of all colors.
I tried this receipe but the gravy was bit watery ....suggestions please .
You should have added less water. If gravy is too watery, try any one of the suggestions given below
1. boil for some more time.
2.add cashew nut paste (just 4-5 soaked in hot water)in the end and simmer for a few minutes.
3. You can add fresh dairy cream or even ground coconut paste if you want it thick.
4. You can also add a tsp of rice flour to thicken the gravy.
Hi.... The gravy came out well
Thanks for sharing the recipe, this looks to be the simplest way to cook capsicum for amateur cook like me. Had it with plain rice and its just superb.