The vegetable which you can see anytime at my refrigerator is capsicum. TH and I love capsicum a lot and I used to incorporate it in all possible ways in my cooking. One day, I simply substituted the red capsicum in place of carrot in Carrot chutney and the result was very good than expected. After that I tried this chutney with all the other colours of capsicum. All were good with very slight change in taste. But, Red one was dominating in taste out of all.
so, Please make sure to choose only the red colour capsicum for making this chutney. If you do not have the red colour capsicum, then please check out the chutney recipe that is been prepared using green capsicum here. This chutney goes well with idly and dosa.
For the perfect red colour, it is enough to saute the red pepper for few minutes. over sauteing given mild yellowish red colour while grinding. Along with urad dal, channa dal also can be added but personally I like this chutney only with urad dal. Chutney consistency is completely of your choice. You can grind it just like coconut chutney or grind it smooth.
Red capsicum is good source of vitamin C and B6 and it is packed with antioxidants.
Preparation and Cooking Time: 30 minutes + 10 minutes for cooling
Oil – 2 tsp
Urad dal – 1 tbsp
Dry red chilli – 3
Tamarind – a small marble size
Red capsicum / Red Bell Pepper – 1 or 1 and ½ cup
Salt – to taste
Oil – 1 tsp
Mustard seeds -1/4 tsp
Curry leaves – 1 sprig
Method with step by step pictures:
1) Remove the seeds from red capsicum and cut into cubes. Soak tamarind in 3 tablespoons of warm water.
2) In a Kadai/Pan, add 2 tsp oil, fry urad dal and dry red chillies in low flame. Fry the urad dal till it releases nice aroma and turns light brown colour.
3) In the same pan, add the cubed capsicums till they are tender and well cooked. Allow it to cool completely.
4) Combine urad dal, dry red chillies, capsicum, salt and tamarind and grind using a mixer/coffee grinder till you get a smooth or coarse texture (texture is absolutely your preference and also add water as per requirements). Transfer the ground ingredients to a bowl.
5) Heat a tsp oil in tempering/same pan. When it is hot, add mustard seeds.
6) When mustard seeds splutter, turn the flame off and add curry leaves.
7) Pour this seasoning to the chutney and mix well.
8) Serve with Dosa or Idly.
1) Serve it as a side dish for idly and dosai for breakfast and dinner.
1) Only red capsicum tastes good in this chutney preparation.
2) Make sure to remove the seeds, it might burst while frying.