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
Ingredients
- 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.
To Temper
- Oil – 1 tbsp.
- Fennel/Sombu – 1/2 tsp.
- Urad dal/Ulunthu – 1 tsp.
- Cinnamon/Pattai – 1/4 ” piece.
- Curry Leaves – few leaves
METHOD
- 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.
Visual clicks
Serve the Capsicum Masala with Rice, Phulka, Roti’s or Naan varieties. Do leave your comments if you liked it.
Tingle-UR-Tastebuds 