Capsicum kuzhambu or pulusu is a part of everyday cooking, a flavorful tangy side for steamed rice. I 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 that day's recipe, on the potato fry, chicken curry, or even dosas. So keep the 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, they take-off the seeds before adding it to kuzhambu. Add capsicum to half done kuzhmabu, to avoid it become mushy when overcooked.
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 on medium flame let it on the stovetop for another 7-10 minutes till it leaves out the raw smell and reaches desired consistency.
5. Serve it with hot steamed rice. The leftover capsicum kuzhambu is a great companion for Idlies, dosai, etc.,
Other recipes you may like,
Capsicum Kuzhambu-Pulusu Recipe
- 1 lemon size tamarind / 4 tbsp of tamarind pulp
- 1 cup hot water
For the cooking
- 3 tbsp vegetable oil preferably sesame oil
- 1 tsp black mustard seeds
- 1 tsp urad dal /skinless black gram
- 1 tsp fenugreek seeds
- ½ cup onion finely chopped
- 1 cup tomatoes roughly chopped
- 1 tsp red chili powder
- 3 tsp coriander powder
- 3 cups water
- 1 tsp salt or as required
- 1 green pepper / capsicum-cut into cubes
- In a mixing bowl, soak tamarind and 1 cup of hot water for 10 minutes. Then extract the juice and discard the residue.
For the cooking
- Over medium heat, place a pan. Add vegetable oil, mustard seeds, urad dal, and fenugreek seeds. 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.
- In medium-low heat, add red chili powder and coriander powder. Saute for 1 minute without burning the spice powders.
- Add tamarind extract and 3 cups of water and salt.
- Over medium heat, bring it to boil for 12 minutes or until it leaves out the raw flavor.
- Turn to medium-low heat, and add capsicum cubes. And cook for 5 minutes.
- Serve it with hot steamed rice.
Tips and Variations:
Substitute capsicum with other verities of chilies as well. Deseed them if they are hot verities.