Capsicum Kuzhambu recipe

Capsicum kuzhambu or pulusu is a part of everyday cooking, a flavorful tangy side for steamed rice. If happen to see capsicum, then I would be like a deer caught in the headlights. Somewhere or the other I try to use it for the that day’s recipe, on the potato fry, chicken curry, or even dosas. So keep sky as the limit to explore its aura.

Since this kuzhambu will be spicier, any kootu recipe can become its best accompaniment. Capsicum, including its seeds, are not much spicier like regular chilies. So, I wish to add the entire capsicum into kuzhambu, but if you feel it as too much, the take off the seeds before adding it to kuzhambu. Add capsicum to half done kuzhmabu, to avoid it become mushy when overcooked.

You may also interested in looking into Paruppu Urundai Kuzhambu, and Vendhaikkai Kara Kuzhambu.

Adding gingelly oil brings out the extraordinary flavor, I love it every time I add. But gingelly oil can be substituted or can also be reduced if you prefer. Since this kuzhambu will be spicier, any kootu recipe can become its best accompaniment.

How to make Capsicum Kuzhambu:

1. Chop capsicum into small sized cubes, Chop onion, and tomatoes as well.

2. In a heavy bottomed pan, add cooking oil, preferably gingelly oil. I have added 3 tbsp of oil, you can also reduce the oil or you can also mix it with any other cooking oil, like canola oil or sunflower oil. Add mustard seeds, methi seeds, and urad dal. Wait till the mustard gets splutter.

3. Then add chopped onion and saute till they become translucent. Then add tomatoes and continue to saute till it becomes mushy. Adding half teaspoon of salt can make the tomatoes mushy easily with less possible time. Add chili powder and coriander powder and saute further for another 1 minute in simmer flame. Take care as chili powder and coriander powder tends to get burnt easily.

4. Add tamarind extract and 2 cups of water and let it boil for 4-5 minutes. Then add chopped capsicum and in medium flame let it on the stove top for another 7-10 minutes till it leaves out the raw smell and reaches desired consistency.

5. Serve it with hot steamed rice. The left over capsicum kuzhambu is great companion for Idlies, dosai etc.,

Capsicum Kuzhambu-Pulusu Recipe

Capsicum kuzhambu or pulusu is a part of everyday cooking, a flavorful tangy side for steamed rice. I try to use it for the that day’s recipe, on the potato fry, chicken curry, or even dosas. 

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 people

Calories: 122kcal

Ingredients

• 1 Lemon size Tamarind / 4 tbsp of tamarind pulp
• 1 Green pepper / Capsicum
• 1/2 Cup Onion Chopped
• 1 Cup Tomatoes Chopped
• 1 tsp Red Chili Powder
• 3 tsp Coriander Powder
• 1 tsp Salt or as required
• 3 tbsp Cooking Oil preferably sesame seed oil
• 1 tsp Black Mustard seeds
• 1 tsp skinless black gram /urad dal
• 1 tsp Fenugreek Seeds

Instructions

• Chop capsicum into small sized cubes, Chop onion, and tomatoes as well.
• In a heavy bottomed pan, add cooking oil, preferably gingelly oil. I have added 3 tbsp of oil, you can also reduce the oil or you can also mix it with any other cooking oil, like canola oil or sunflower oil. Add mustard seeds, methi seeds and urad dal. Wait till the mustard gets splutter.
• Then add chopped onion and saute till they become translucent. Then add tomatoes and continue to saute till it becomes mushy. Adding half teaspoon of salt can make the tomatoes mushy easily with less possible time. Add chili powder and coriander powder and saute further for another 1 minute in simmer flame. Take care as chili powder and coriander powder tends to get burnt easily.
• Add tamarind extract and 2 cups of water and let it boil for 4-5 minutes. Then add chopped capsicum and in medium flame let it on the stove top for another 7-10 minutes till it leaves out the raw smell and reaches desired consistency.
• Serve it with hot steamed rice. The left over capsicum kuzhambu is great companion for Idlies, dosai etc.,

Nutrition

Calories: 122kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Sodium: 595mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 25.7mg | Calcium: 17mg | Iron: 0.9mg

Course Side Dish

Cuisine Indian

Keyword capsicum kuzhambu

Author Sujatha Muralidhar

Tips and Variations:
Substitute capsicum with other verities of chilies as well. De seed them if they are hot verities.Do not forget to look into other interesting kuzhambu recipes like, Unique Orange Peel Kuzhambu, Drumstick More Kuzhambu.

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