Name: Capsicum Parupu Usili recipe by Revathy Murali at BetterButter
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 2
Ingredients: Toor dal 1 cup (soaked in water for half an hour); Capsicum - 1 samll size - finely chopped; Dry chilli - 2 Nos medium size; Turmeric powder - 1/2 tsp; Asafoetida - 1/4 tsp; Rock salt - to taste; Grated coconut - 1 tsp; For tempering - Mustard seed - 1/4 tsp, Oil - 3 tbsp, Urud dal - 1/4 tsp and curry leaves

ABOUT Capsicum Parupu Usili RECIPE

This is a typical South Indian dish often prepared in all households. It is also one of the side dish prepared during all festivals and marriages.

Ingredients Serving: 2

Toor dal 1 cup (soaked in water for half an hour)
Capsicum - 1 samll size - finely chopped
Dry chilli - 2 Nos medium size
Turmeric powder - 1/2 tsp
Asafoetida - 1/4 tsp
Rock salt - to taste
Grated coconut - 1 tsp
For tempering - Mustard seed - 1/4 tsp, Oil - 3 tbsp, Urud dal - 1/4 tsp and curry leaves

Instructions

Drain the water from the toor dal and add the dry chilli, turmeric powder, asafoetida, grated coconut and salt and grind coarsely with very little water and keep aside. The mixture should be semi-thick and not runny.
Add oil in a kadai (preferably non-stick kadai). Once the oil gets heated, add mustard seeds. Let it splutter. Add urad dal and curry leaves.
Add the ground dal mixture and keep stirring until the raw smell goes and the mixture does not stick to the pan.
Finally add the capsicum to the cooked dal and mix well. Serve with rice and more Kuzambu.

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