South Indian Capsicum Chutney | Idli Dosa Side Dish

         Bell pepper one of the crunchiest vegetable available after celery and cabbage. That's why it play's the main role while preparing fried rice.It has a unique flavor that makes any dish so flavorful. To make the dish tastier, cook this veggie in slow fire. So you won't lose the nutrients and also the taste. Have you tried bell pepper sambar?.It is one of the yummiest sambar. You sure will forget to make another type after trying this one.
                                       

        Previous summer I want to grow capsicum in my garden. But to my surprise, I got only two flowers in the plant . Only one flower made it, the other one fell in the rain that followed the next day. So I harvested only a small pepper at the end of summer. This year I am sure I will try some more vegetables in my garden. Fresh vegetables are actually tastier and more nutritious than the store bought ones. But let me tell you growing one is a big task.

      I made this chutney once in a gathering with some soft spongy idli. All friends really loved it and were asking for the recipe. Next day itself some of them tried and gave their feedback on how tasty it was.So do try and let me know your feedback.

      One important note, don't over cook you will find the dish tasteless. Cook in slow fire until the raw smell goes off then grind to the coarse paste and enjoy with your favorite breakfast item.The addition of tamarind gives a very nice kick to the chutney. Coconut gives the creaminess and chana dal gives the thickness. Overall its one of the tastiest side, you will ever have. I myself can't resist making it once in a week. As per my friend's request, I am posting this recipe after having it in a draft for more than one month.
 Some other recipe with red pepper hummus, chutney

Step by step picture recipe for making Bell pepper chutney:

• Wash the pepper very well and chop it into big chunks.
• Heat a kadai/pan . When it's hot add tbsp of oil .when the oil is hot, add chana dal and jeera( I actually forgot to add jeera so added it later).After the chana dal changes color, add ginger,red chili, and chopped pepper.

• Saute until the raw smell goes off. It should not be soft.Switch off the flame and add coriander leaves and give a quick saute.Finally, add  tamarind piece and grated or pieces of coconut.

• Cool, these ingredients and grind it to a coarse paste along with required salt.

• Enjoy with idli or your favorite breakfast item.

                                                    South Indian Bell Pepper Chutney Recipe

                               Tastiest side dish for idli,dosa  

 Cuisine: Indian   Category:Side dish Prep time:5 minutes Cook time:15 minutes
Total Time: 20-25 minutes Yields:2 cup(approximate)

 Recipe Source from here


Ingredients:

• 1 1/2 green bell pepper.
• 1-inch ginger.
• 1 small gooseberry size tamarind/puli.
• 2 tbsp coconut/thengai.
• 4 red chilies/kancha milagai.
• 3 tbsp chana dal/kadalai paruppu.
• 5-6 strands of coriander leaves.
• 1/2 tsp jeera/jeeragam.
• 1 tbsp oil.

To temper(optional)

• 1 tsp oil.
• Few mustard seeds/kadugu.
• 1/2 tsp urad dal/uluntham paruppu.

Method:

• Wash the pepper very well and chop it into big chunks.
• Heat a kadai/pan . When it's hot add tbsp of oil .
• when the oil is hot, add chana dal and jeera.
• After the chana dal changes color, add ginger,red chili, and chopped pepper.
• Saute until the raw smell goes off. It should not be soft.
• Switch off the flame and add coriander leaves and give a quick saute.
• Finally, add  tamarind piece and grated or pieces of coconut.
• Cool, these ingredients and grind it to a coarse paste along with required salt.
• Capsicum chutney ready .Enjoy with idli or your favorite breakfast item.

Note:

• If making for dosa(well fermented) .Just reduce the tamarind used in the recipe.
• Don't saute the pepper too much if it's soft then the taste may vary.
• The addition of tamarind and ginger gives a very nice kick.So prefer adding it.