Capsicum-Nuvvula Koora / Bell Pepper-Sesame Curry / Shimla Mirch-Til Sabzi

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins CookTime:10-12 mins  Cuisine:Indian

Bell Pepper Sesame curry, a recipe which has my own copyright. Hahaha…I meant to say that, it is not the one which I learnt from my dear Mother.

Few years back, when I have come up with the idea of bell peppers with sesame seeds, I just made with eye-ball measurement. When I first served my family & guests, they just adored it without any left overs.

And personally, this is one of my immediate pick, when I have atleast 2 bell peppers lying in the fridge. Basically, the less time it takes and the health benefits it gives.

Health Benefits of ‘Bell Pepper – Sesame Curry’:

Capsicum / Bell Pepper, is one vegetable that is low in Saturated Fat, and very low in Cholesterol. It is a good source of Dietary Fiber, Vitamin-C and Vitamin-K. This is what I learnt about this veggie (info from internet). 

Sesame / nuvvulu is one of the good sources of calcium and iron. This, one fact is what I learnt from my Mother, about sesame seeds.

To Conclude this is a semi-dry side dish that’s rich in providing essential iron, calcium and is good to eliminate bad cholesterol.

How to serve,‘Bell Pepper – Sesame Curry’:

Moreover, it can be served either with any rice, poori, roti, chapati, or pulao. Or makes a perfect filling for sandwiches, pita bread too. It takes just 15 mins max to make this simple yet spicy curry. Just try it and see how you like it. 

Before starting to cook, don’t forget to see the Tips  mentioned at the end.

My Curry recipes collection here⇒ Curry / Koora / Stir Fry

Rice recipes collection here⇒  Main Course

Chutney recipes collection⇒  Chutney / Pachchadi / Dip

Related Posts with ‘CAPSICUM’:

• Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi
• Tri-Capsicum Chinese Fried Rice
• Capsicum-Aratikaya Koora / Bell Pepper-Raw Banana Curry
• Capsicum & Tomato Chutney / Pachchadi

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Ingredients:

• Capsicum / Bell Peppers / Shimla Mirch – 2 (large size)
• Onions – 4 (medium size)
• Salt – 2½ teaspoons
• Red Chilly powder – 2 teaspoons
• Nuvvulu / Til / Sesame seeds – [1 heaped teaspoon + 2 tablespoons]
• Fresh Coriander chopped – 2 tablespoons

Ingredients for Tempering:

• Cooking Oil – 3 tablespoons
• Turmeric Powder – ¼ teaspoon
• Mustard Seeds / Aavalu – ½ teaspoon
• Jeera / Cumin seeds – ½ teaspoon
• Dry Red Chillies – 3

Special Ingredients:

• Nuvvulu / Til / Sesame seeds

Step Wise Pics Procedure for ‘Bell pepper – Sesame curry’:

• Parallelly, cut the onions into small cube size pieces.
• Then add the dry red chillies just by breaking them into half with your fingers.
• In the meanwhile, grind the roasted sesame seeds which we kept in the blender for cooling. Make into powder.Keep aside. 
• Coming to the pan, remove lid, give a stir and then cover the pan partly with lid just. For more 3-4 mins.

Tips:

• Take a frying pan suitable size enough to cook the curry/sabzi and use the same pan to dry roast the sesame seeds. It saves time for cleaning.
• Ground the roasted sesame seeds in a blender/mixie only when they are completely cooled. If not it might become a paste rather than powder.
• Adjust the salt & spice as per your taste.
• This, Bell Pepper Sesame curry, stays good up to 2 days at room temperature and can be stored in fridge up to a week.

Result:

• I really LOVE this, Bell Pepper Sesame curry to the core, for many reasons.
• It tastes equally good with any rice, chapati, any pulao, for sandwich, paratha, roti.

Bell Peppers – Sesame Curry / Capsicum – Nuvvula Koora

VegCookBook by Praveena

South Indian style, semi-dry curry / side dish recipe, that's Vegan, Gluten free, Rich in Iron and Calcium.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Side Dish

Cuisine Indian, South Indian

Servings 4 servings

Equipment

• Frying pan (for stove-top method)
• Blender/ Spice Grinder/ Mixie.

Ingredients

  

• 2 count Capsicum / Bell Peppers / Shimla Mirch (large size)
• Onion – 4
• Salt – 2½ teaspoons
• 1½ to 2 teaspoons Red Chilly powder
• Nuvvulu / Til / Sesame seeds – [1 heaped teaspoon + 2 tablespoons]
• 3 tablespoons Cooking Oil
• Coriander chopped – 2 tablespoons

Ingredients for Tempering:

• ¼ teaspoon Turmeric Powder
• ½ teaspoon Mustard Seeds
• ½ teaspoon Jeera / Cumin seeds
• 3 count Dry Red Chillies

Instructions

 

• Transfer the curry into a serving bowl, and garnish it with chopped coriander leaves. Done!!

Notes

Please see the MAIN POST for step wise PICS & TIPS!

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