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Home » Indian side dish recipes

Capsicum Kuzhambu recipe

Updated: April 20, 2022 / Posted: November 15, 2013 / By Sujatha Muralidhar This post may contain affiliate links· As an Amazon Associate, I earn from qualifying purchases·

Recipe

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.

Capsicum Kuzhambu, steps and procedures

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.

Capsicum Kuzhambu, steps and procedures

How to make Capsicum Kuzhambu:

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

Capsicum Kuzhambu-Pulusu-Curry Recipe

2. In a heavy-bottomed pan, add cooking oil, preferably gingelly oil. I have added 3 tablespoon 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.

Capsicum Kuzhambu-Pulusu-Curry Recipe

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.

Capsicum Kuzhambu-Pulusu-Curry Recipe

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.

Capsicum Kuzhambu-Pulusu-Curry Recipe

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

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Capsicum Kuzhambu-Pulusu-Curry Recipe

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

For prepping

  • 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

Instructions

For prepping

  • 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.

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
Capsicum Kuzhambu, steps and procedures

Tips and Variations:
Substitute capsicum with other verities of chilies as well. Deseed them if they are hot verities.

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Comments

  1. Preeti Tamilarasan

    November 15, 2013 at 11:05 am

    i have never used capsicum to prepare karakuzhambu.. will definitely try this to explore its taste 🙂

    Reply
  2. Gayathri Ramanan

    November 15, 2013 at 5:27 pm

    love bell pepper in sambhar.....never tried kulambu with that....looks yummy

    Reply
  3. Shobana Vijay

    November 18, 2013 at 7:58 pm

    Was wondering what to do with 5 capsicums at home.Thanks for sharing
    Shobas Delight

    Reply

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Hi, I'm Suja!  the person behind PEPPER BOWL and based in Pennsylvania. I focus on easy and simple-to-make recipes with the inspiration of rich flavors with a hint of heat. I enjoy simplifying the recipes with minimal ingredients to suit today's busy lifestyle.

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