Capsicum Kobbari Jeelakarra Kaaram

by
Aparna

This easy recipe has very minimum spices, yet, it is very delicious. This is invariably prepared in all homes across Andhra (or Telengana). This is a slight variation to the regular poriyal/ vegetable recipes prepared in Tamil cuisine, where coconut and red chili is added. Here we add jeera and lot of green chilies to give an extra punch. Try this and do give us a feedback!

Capsicum Coconut Jeera with Spices

Prep Time 10 mins
Cook Time 10 mins

Key Ingredients
3 capsicums chopped roughly as big chunks
1/2 tbsp jeera
Fresh coconut 3″ piece
Salt
Turmeric
Fresh green chillies 2-3
2 tsp Oil for saute

Method
1. In a skillet, dry roast jeera slightly and keep it aside.
2. Now grind or pound the roasted jeera, coconut and green chilies to a coarse paste and keep it aside. 3. In a kadai heat oil, add capsicum pieces and turmeric powder to it and let it cook.
4. Once the capsicum is soft add salt, turmeric and the ground paste and mix well. Let  it cook (it has to loose the raw smell of green chilies and coconut).

Serve it with hot rice or a side for pappu and rice.

*This coconut paste can be used for different vegetable like snake gourd, chow chow, bottle gourd etc.

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