Capsicum kuzhambu or pulusu is a part of everyday cooking, a flavorful, tangy side for steamed rice. If 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, is not much spicier than regular chilies.
So, I wish to add the entire capsicum into kuzhambu, but if you feel it is too much, they remove the seeds before adding it to kuzhambu. Add capsicum to half-done kuzhmabu to avoid it becoming mushy when overcooked.
Adding gingelly oil brings out the extraordinary flavor; I love it every time. But gingelly oil can be substituted or 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.
2. Add cooking oil, preferably gingelly oil, to a heavy-bottomed pan. I have added 3 tablespoon of oil, You can also reduce the fat or mix it with any other cooking oil, like canola 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 a teaspoon of salt can make the tomatoes mushy quickly with less possible time.
Add chili powder and coriander powder and saute further for another 1 minute on low heat. Take care, as chili and coriander tend to get burnt easily.
4. Add tamarind extract and 2 cups of water and boil them for 4-5 minutes. Then add chopped capsicum and, on medium heat, let it on the stovetop for another 7-10 minutes till it leaves out the raw smell and reaches the desired consistency.
5. Serve it with hot steamed rice. The leftover capsicum kuzhambu is a great companion for Idlies, dosas, etc.,
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Printable recipe card
Capsicum Kuzhambu-Pulusu Recipe
- 1 lemon size tamarind / 4 tablespoon of tamarind pulp
- 1 cup hot water
For the cooking
- 3 tablespoon vegetable oil preferably sesame oil
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dal /skinless black gram
- 1 teaspoon fenugreek seeds
- ½ cup onion finely chopped
- 1 cup tomatoes roughly chopped
- 1 teaspoon red chili powder
- 3 teaspoon coriander powder
- 3 cups water
- 1 teaspoon 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 varieties of chilies as well. Deseed them if they are hot verities.