Green Capsicum Chutney

Green Capsicum Chutney

Green Pepper / Capsicum is one of my favourite vegetables which has numerous medicinal and health benefits. So, i love to make use of this green pepper / capsicum in my cooking as much as possible. When I tasted the green capsicum chutney with Idlies at my friend Preetha's house, I really got so impressed with this combo and especially this spicy chutney. Needless to say the taste of her softer idlies with a dip of this flavourful chutney was divine....So I got the recipe of this green capsicum chutney from her. Earlier, I got the recipe of Red Capsicum Chutney from her and posted before. Thanks Preetha for sharing this healthy recipe with us...

Ingredients

Green Pepper / Capsicum - 1 Big

Fresh Coconut Flakes - 2 tbsp

Urad Dal / Minna Pappu / Ulutham Paruppu - 2 tsp

Channa Dal / Kadalai Paruppu / Senaga Pappu - 2 tsp

Groundnuts / Peanuts - 2 tsp

White Sesame Seeds - 1 tsp

Tamarind - 1 tiny pinch

Dry red chillies - 3 Medium

Salt - To Taste

Sugar - 1 pinch

Hing / Asafoetida - 1 Dash

Oil - 3 to 4 tsp ( Depending upon the size of Capsicum for frying )

For Tempering

Mustard Seeds - 2 tsp

Cumin Seeds - 1 tsp

Curry Leaves - 3 or 4

Oil - 1 tsp

Method

• Wash and cut the green pepper into small pieces and keep them aside.
• In a frying pan, add oil first. When its heated, roast the urad dal, channa dal, groundnuts, dry red chillies, sesame seeds, tamarind to golden brown and transfer them to the mixer grinder.  In the same pan, add the green pepper pieces and fry them with a pinch of salt for 3-4 minutes till they get cooked and fried.
• Transfer them to the mixer grinder and grind them along with coconut flakes coarsely.
• Transfer the chutney into a bowl. Add required amount of salt and a pinch of sugar to the chutney and mix well.
• Do the tempering process in the pan and pour them over the chutney and mix well...
• Good to serve with idlies, dosas and even with rotis / chappathis or any upma.

Tips / Variations

You can omit the sesame seeds if you wish.. I added it as we like the taste of the addition of few sesame seeds in this chutney.

Likewise, you can increase / decrease the number of red chillies while making..

Coarse paste gives the right taste than the smooth paste.

Blueberry Kesari

Blueberry Kesari

In the Krishna Temple, I first tasted this purple colour kesari and got attracted with the colour, flavour and taste of that Kesari. Since then, I have been thinking to make this kesari in my kitchen. Maha Shivarathri was the best choice to try out this Prasadam as I somehow feel some closeness between Lord Shiva and Blueberry, may be due to the colour.!! My version also turned out good with the exact blueberry flavour, taste and colour..So, I have decided to make this Prasadam mainly for Lord Shiva and Lord Krishna for the reason I mentioned.

 

Ingredients

Blueberries - 1/2 cup

Rava / Sooji - 1/2 cup

Sugar - Between 1/4 and 1/2 cup

Ghee - 1 tbsp

Cardamom Powder / Elachi / Elakkai - 1 tsp

Ghee roasted cashew nuts - 8 or 10 small pieces

Method

• In a cooking pan / frying pan, first roast the Sooji / rava with a drop of ghee till it turns golden brown.
• Then add 2 cups of water and stir them well. When the sooji is cooked well, add sugar and blueberries into the pan. Stir constantly till the blueberries get cooked and mashed thoroughly.
• Slowly the Kesari would be turning into light purple colour when the blueberries are getting mashed.
• Next add the Cardamom powder and ghee and stir them well on a medium flame.
• Switch off the flame when you notice the kesari coming out of its side easily and the ghee oozing out of the Kesari.
• Drop few ghee roasted cashew nuts on its top and offer the prasadam to Lord Shiva.