Monday, March 1, 2010

Red Capsicum Thogayal ( Bell Pepper Chutney)

March 1st 2010

This can be done with any color bell pepper but red is the tastiest. It has a nice texture and taste to it that other ones don't match. The recipe for the thogayal (chutney or paste) is the same as for any kind. 

Difficulty level : Easy - Medium

Time: 30 min

  • Red bell pepper ( 2 nos)
  • Urad dhal ( 3-4 tbsp)
  • garlic ( 1-2 pods)
  • red chilly ( 3-4 nos)
  • salt to taste
  • tamarind paste ( 1- 1 1/2 tsp)
  • oil
Method de Preparation
  1. Take a little bit of oil in a pan and roast the urad dhal and the red chillies and keep aside.
  2. In the same pan, add a bit more oil and saute the chopped garlic and then the bell pepper till well cooked.
  3. Once both are cooled, blend the first mix first coarsely and then add on the second mix and the tamarind and blend till desired texture is reached. Some people like it a bit crunchy and not too mushy.
  4. Add salt to taste.
  5. Enjoy with rice, chappatis , plain or pita bread.
Variation: You could add some onions too and saute with the garlic and the bell pepper and grind.


Arvind Gopu said...

Cool! Have to try this sometime.

I make something similar with tomatoes + onions ... similar to the dosai-tomato-chutney but a bit different (mostly by chance that I stumbled upon the recipe)

Anu Karthik said...

Try it and let me know how it goes, I like this with dosais and chappatis too.

Rithika said...

Hey, made this today and it was yummy. Thanks! Hope you wouldn't mind if I share this in my recipe blog with due credits to you!

Anu Karthik said...

@Rithika: sure, feel free. Thanks for trying.

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