Capsicum Chutney ,
Recipe Link : https://www.tarladalal.com/Capsicum-Chutney-42364r
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Capsicum Chutney
Preparation Time: 15 minutes. Cooking time: 10 minutes. Makes ¾ cup.
1 cup chopped capsicum
4 tsp sesame (til) oil
1 tsp urad dal (split black gram)
1 tsp chana dal (Split Bengal gram)
½ tbsp sesame (til) seeds
2 whole dry Kashmiri red chillies, broken into pieces
10 curry leaves (kadipatta)
A pinch of asafoetida (hing)
Salt to taste
¼ cup grated fresh coconut (nariyal)
½ tsp tamarind (imli)
½ tsp mustard (rai/sarson) seeds
For serving
Idlis
Dosas
Steamed rice
1. Heat 2 tsp of sesame oil in a broad non-stick pan add the urad dal and chana dal and sauté on a medium flame for 1 minute.
2. Add the sesame seeds, dry red chillies, 5 curry leaves, asafoetida and sauté on a medium flame for 1 to 2 minutes.
3. Add the capsicum and salt and sauté on a medium flame for 4 to 5 minutes.
4. Add the coconut and tamarind and sauté on a medium flame for 1 minute.
5. Cool the mixture and blend it into smooth paste using 2 tbsp water. Keep aside.
6. Heat the remaining 2 tsp of sesame oil in a small non-stick pan, add the mustard seeds and the remaining 5 curry leaves and sauté on a medium flame for few seconds.
7. Pour the tempering evenly over it and mix well.
Serve with idlis, dosas or steamed rice.
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