Red Capsicum Chutney,Curry Leaves Chutney and Onion Chutney

Red Capsicum Chutney,Curry Leaves Chutney and Onion Chutney

Roasted Red Capsicum Chutney

Capsicum – coming from the family of chili’s, Capsicum is not only spicy, but also has a flavor and taste of its own, it comes in different colors red, green, orange.. and kids love to play with it and also eat it when prepared in a proper way.
Capsicum has its own uniqueness where all vegetables require spices to be added to get that tangy/spicy taste, capsicum owns that taste within itself.
This chutney is one of the examples of the spicy and yummy taste that it gives…

Ingredients -

1 red bell pepper

5-6 dry red chillies

little  tamarind piece

salt

1 spoon chana dal

1 spoon urad dal

1/2 spoon mustard seeds

pinch of inguva/ 2 garlic flakes

oil

Preparation – (Time app : 15 – 20 min)

Step 1:

Add 2 table spoons of oil in a kadai, and add red chillies to the oil until fried and keep aside

Step 2:

Next, add chopped red bell pepper pieces to kadai and add salt and a piece of tamarind and cover it with a lid.

Step 3:

Turn the flame to medium and allow it to cook until the bell peppers become soft.

Step 4:

Blend the fried red chilles in a mixer, add after the chillies are blended, add  cooked bell peppers and blend them together till mixture is soft. Take everything into a bowl and mix tadka to it as mentioned below

Tadka:

Add spoon of oil in the kadi when the oil is hot,  add chana dal, urad dal, mustard seeds, garlic flakes and let them crackle, add asafetida (inguva) to the crackling mixture. Put this mixture into the chutney from step 4.

Thats it… Its so simple to prepare… Try it at home when you dont have a lot of time to prepare food and want to do something real quick.

It goes well with Rice, Dosa, Idly, Vada, try without any side too… Its yummy..

Curry Leaves Chutney: 

( karuveppilai Chutney )

Curry leaves is one of the prime ingredient in most of the South Indian dishes. It is popular for its rich aroma and health benefits & used as a vital seasoning..! 

This Chutney made of curry leaves has a distinctive flavor and it is a great accompaniment with many dishes like hot soft idlies, crispy dosa and even plain rice.

Some of the medicinal facts of Curry Leaves:

• It helps in nourishing root hairs and prevents premature greying of hair.
• Tender Curry leaves are helpful in treating diarrohea, dysentery and piles.
• In curing skin eruptions and minor skin infections.
• Used as an eye treatment for certain eye disorders and arrests the development of eye cataract.
• Helps in curing diabetes due to obesity.
• As an external applicant in insect stings and bites of poisonous creatures.Lets see the preparation of healthy  curry leaves chutney recipe…

Ingredients: 

Curry leaves                              - 1 cup

• Oil                                            - 1 tbsp
• Urad dal                                    - 2 tbsp
• Red chilly                                  - 2
• Coconut pieces                         - ½ cup
• Tamarind                                   - a little
• Asafetida                                  - a pinch
• Salt to taste

Method:

1. Wash and drain the water completely from curry leaves.
2. Heat oil in a fry pan.
3. Sauté urad dal and roast to golden.
4. Fry red chillies.
5. Remove and keep aside.
6. Add curry leaves and sauté in low flame till they turn crispy.
7. Grind coconut pieces in a blender.
8. Now add roasted urad dal, red chilly and grind further.
9. Add salt, curry leaves, tamarind, asafetida, jaggery ( optional )  and grind to coarse paste by adding required water.Fresh n tasty curry leaves chutney ready..!!!

Onion Chutney

 Onions could be used as healthy chutney alternative to be had along with idli or dosa.
For the diet conscious, who want to follow a healthy diet regimen, onions can replace the coconut as idli or dosa accompaniment. In south India, onion chutney is usually prepared to be served with idli. There are various ways to preparing the onion chutney. Try this easy one.
Ingredients:
1 Big Onion (cut to thick slices)
1 Tsp Urad dal
1 Pinch Cumin seeds
2 Whole Red chillies /per taste
½ tsp Tamarind puree
Salt to taste
For Seasoning
1 Generous Pinch Asafoetida
½ Tsp Mustard Seeds
6-8 Curry Leaves
½ Tsp Oil
Method:
- Dry roast the urad dal, cumin seeds and red chillies till the urad turns light brown in colour. Keep aside.
- Dry roast chopped onions separately.
- In a mixer grinder grind Urad dal, cumin seeds and red chillies along with salt to a fine powder. Now add in the onions, tamarind pulp and a little water and make it into a paste.
- In a pan heat oil and add asafetida, mustard seeds, curry leaves. Once the mustard seeds start to splutter add it to the chutney and mix it well. Serve it along with idli or dosa.
Tip: The chutney can be refrigerated and can also be served cold. There will not be much difference in its taste.

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