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.
1lemon sizetamarind/ 4 tablespoon of tamarind pulp
1cuphot water
For the cooking
3tablespoonvegetable oilpreferably sesame oil
1teaspoonblack mustard seeds
1teaspoonurad dal/skinless black gram
1teaspoonfenugreek seeds
½cuponionfinely chopped
1cuptomatoesroughly chopped
1teaspoonred chili powder
3teaspooncoriander powder
3cupswater
1teaspoonsalt or as required
1green 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.