Capsicum chutney

Make rich and spicy capsicum chutney that can be served with Idli, Dosai, pesarattu & steamed rice.

3-4 tablespoons olive oil
1 table spoon chana dal
1 table spoon urad dal
2 cloves garlic
4 dried red chilies
1tea spoon dried coriander seeds
½ teaspoon cumin seed
½ teaspoon mustard seeds
½ teaspoon turmeric powder
Dried tamarind—25 g (Soak in 25-30 ml warm water)
Small piece of ginger (must be washed and left to dry out before using)
1 teaspoons of salt ( or as per your taste)
Fresh curry leaves, coriander leaves with their stems (washed)
2 big Red capsicums (chopped to small pieces)

Heat 2 table spoons of oil in a fry pan. Add red chilies, chana dal, urad dal, mustard seeds , cumin seeds, garlic, ginger pieces and roast them together to light brown colour (till you get nice aroma of the roasted ingredients)
Take all the roasted ingredients from pan to the blender bowl and grind them together with turmeric and soaked tamarind with its juice and salt in to a paste.
Add the rest of 2 table spoons of oil to the pan and then add red capsicum pieces, curry leaves & coriander leaves and cook them together till they become soft . Cool and then add to the paste in the blender bowl and grind to fine chutney consistency. Taste it if needed add some more salt.

This can be served with Idli, Dosai, & hot rice.

Ramasri Mudumba