Capsicum Masala, yes this is a very good side dish for chapathi. This is a great way to make the capsicum/kudai milagai. Here in Nairobi there are lot of healthier options for atta. They have a atta that has amaranth(this is the seed of mulaikeerai) and rye(Kambu). I served this masala with the chapathi made out of this atta. Thats why the colour of the chapathi is a bit different than the usual. The same masala can be had with any rice combination also.
Ok lets get to the recipe.
Cuisine: Indian(South) | Category: Side Dishes for Chapathi/Side Dishes for Rice | Prep time: 10 to 15 mins | Cook time: 20 mins | Serves: 2 to 3
- Capsicum – 1(big sized chopped lengthwise as shown)
- Onion – 1 (big sized chopped lengthwise as shown)
- Tomato – 1(big sized chopped lengthwise as shown)
- Ginger Garlic Paste – 1 1/2 tsp.
- Sambar powder – 1 to 1 1/2 tsp.
- Salt as needed.
- Oil – 1 tbsp.
- Fennel/Sombu – 1/2 tsp.
- Urad dal/Ulunthu – 1 tsp.
- Cinnamon/Pattai – 1/4 ” piece.
- Curry Leaves – few leaves
- Chop the capsicum/kudai milagai, onion and tomatoes.
- Get all your ingredients ready.
- Take oil in a pan and temper fennel/sombu and urad dal/ulunthu.
- Add curry leaves and allow them to splutter.
- Now add onion and saute until they become translucent.
- After that add chopped tomatoes and salt.
- Cook until the tomatoes become mushy.
- Now add chopped Capsicum/Kudai milagai.
- Saute for few mins and when they are cooked a bit add sambar powder.
- Mix well and cover and cook until tender.
- Now the masala is ready to be served with Chapathi.
NOTE: Adding equal amount of onion and tomatoes as that of capsicum/kudai milagai. This makes the masala tasty.
You can add a pinch of garam masal in the end if you like.
Serve the Capsicum Masala with Rice, Phulka, Roti’s or Naan varieties. Do leave your comments if you liked it.