capsicum ka salan recipe / capsicum gravy masala

Capsicum ka Salan / Capsicum Salan Curry

Capsicum salan or mirchi ka salan is an interesting and tasty curry which goes well with any flavored rice, pulavs, roti, chapathi and even plain rice. Capsicum is very healthy which is rich in vitamins A, C and K. They also have anti-inflammatory and analgesic properties. Capsicum are also rich in vitamin B6 and magnesium. They also help to burn more calories. Coloured capsicum are more efficient than the regular green ones. So whenever I find them,
I lay my hand on some fresh coloured capsicum like red and yellow capsicum. The ingredients that go into the preparation of this salan curry are also very healthy and are suggested to be used regularly in our daily diet. 

My neighbouring aunt had some seeds of these capsicum. Last time when my mother visited my house, she sowed these capsicum seeds. It actually did not grow immediately. The growth was very slow. I assumed it to be the normal green chilli plant and was just watering the plants on my terrace. Eventually, after a few months I was amazed to see a tiny capsicum on the plant. When they grew fully, they tasted awesome. Since then my husband took great care for the growth of the plant.

This time I had three lovely capsicum on my plant which were ripe and red in colour. I decided to prepare the capsicum ka salan curry ( capsicum gravy masala curry ) which is very delicious. I served it with coriander coconut rice for lunch on a fine Sunday. My kids especially my daughter, Pari loved it to the core. I adapted this recipe from the famous Vahchef. And I was sure that I would not go wrong in the preparation. But still I made some minor changes to suit our tastes. 

You can also view my other side dishes for chapathi

Mixed Vegetable Curry

Mushroom Dahi Kurma

Paneer Capsicum Curry

Dum Aloo

Snake Gourd Sesame Seeds Kurma

Stuffed Ridge Gourd Masala

Amaranth Leaves Dal

Preparation

Take a pan and dry roast the peanuts until the outer skin turns a light black.

Now add the white sesame seeds and fry until they turn crispy. You can roast them separately one after another. Transfer to another plate.

In the same pan add the fresh grated coconut and cook until there is no moisture left in it. Transfer this to the same plate and allow them to cool completely.

Once cool, transfer to the blender. Add green chilies and make a smooth paste. In the same pan, add oil. Once the oil is hot, add mustard, cumin and fenugreek seeds.

When they splutter, add red chillies and saute for few seconds until the red chillies turn black in colour.

Now add the chopped onions and saute until the onions turn brown in colour. You can add little salt to fasten the process.

Now put the ginger garlic paste and cook until the raw smell of ginger disappears.

Now add all the spice powders namely, turmeric powder, chilli powder, coriander powder, curry leaf powder, cumin powder.  Mix well and saute for a few seconds.

Now pour the above prepared paste and mix well.

Add salt and water. The consistency should be thin.

Cover with a lid and cook on a low flame for about 20-30 minutes. When you see the oil floating on the top layer,

that’s when you add the beaten curd.

Mix well and check for seasoning. Again cover with a lid and cook on a low flame. Bring it to a boil. When it starts boiling, add the chopped capsicum pieces.

Cook for another 4-5 minutes until the capsicum turns soft but still is crispy and retains it texture. Switch off the flame and serve hot with any flavored rice, biryani, pulav or roti. 

Ingredients

Peanuts 2 tbsp.
Sesame Seeds 2 tbsp.
Fresh grated coconut 1 tbsp.
Green chillies 2
Oil 2 tbsp.
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Methi seeds 1/4 tsp
Red chillies 3
Onion 1 ( big ) chopped
Ginger Garlic paste 2 tsp
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Coriander Powder 2 tsp
Curry leaf powder 1/2 tsp
Cumin powder 1 tsp
Beaten Curd 1/2 cup
Capsicum 3 ( small )
Coriander to garnish
Salt to taste

Method

1. Dry roast peanuts until the outer skin turns brownish black in colour. Put them in another plate.
2. Dry roast the sesame seeds until they turn crispy and the colour becomes light golden in colour. Take into another plate and allow to cool.
3. Similarly dry roast the freshly grated coconut until there is no moisture left in it. Allow this to cool completely.
4. Take roasted peanuts, sesame seeds, roasted grated coconut and green chillies in a blender and make a smooth paste. Add little water to make a smooth paste. Keep aside.
5. Take oil in a pan and add mustard seeds, cumin seeds and fenugreek seeds.
6. When they splutter add red chillies and sauté until they turn black in colour.
7. Now add the chopped onions and fry until they become brown colour. Add salt to fasten the process.
8. Now add the ginger garlic paste and cook until the raw smell disappears.
9. Put all the spice powders namely, turmeric powder, cumin powder, coriander powder, curry leaf powder and chilli powder. Mix well and sauté for a few seconds.
10. Pour the prepared coconut paste and mix well.
11. Add water such that the gravy becomes thin.
12. Add sufficient salt and cover with a lid.
13. Cook on a very low flame for about 20-30 minutes.
14. When you see the oil floating on the top, add the beaten curd and mix well.
15. Again cover with a lid and cook until it comes to a boil.
16. Now throw in the chopped capsicum pieces.
17. Once again, cook covered until the capsicum become soft but still has its crunchy texture.
18. Switch off the flame and serve hot as a side for roti, chapathi, flavoured rice, pulav or biryani.

Notes

• After sautéing onions, you can add a handful of mint leaves to enhance the flavour.
• A pinch of garam masala can be added to the curry while adding all the spice powders.
• You can adjust the consistency of the curry by adding more water if you want a thinner consistency. But add more water initially when cooking the coconut paste.
• The spice level was perfect for me and my family. Add or reduce the chilli powder according to your taste buds.