Khus Khus Milk / KasaKasa Paal Recipe - Poppy Seeds Milk

Recent days my sleep got disturbed because of my lower back pain. I was unable to sleep continuously due to anxiety and panic attacks. Apart from meditation and other natural sleeping techniques, I was looking for some home remedies and foods to include in my diet. I came across this khus khus milk / khas khas milk (poppy seeds in English) / Kasakasa paal/ Gasagasa paal recipe in Gowri samayalarai YouTube channel. I tried it on the same day as all the ingredients were readily available with me. It came out so well with a nice flavor of poppy seeds and cardamom.

Basically poppy seeds are used in baked goods and traditional dishes worldwide. Both the seeds and their oil are said to offer various health benefits including promoting digestion, boosting skin and hair health, treating headaches, coughs to curing asthma and insomnia. As poppy seeds are derived from the opium poppy, its banned in some countries. In India, people use khus khus in their cooking regularly for grinding masala. It helps to give a thick and creamy texture to kurma and other gravies. 

To powder the poppy seeds, I dry roasted them first which was not mentioned in the original recipe. I also added some cloves for flavor. It smells and tastes so good. Everyone in my home including Raksha loved it. I am taking this milk at night 30 minutes before going to bed. My sleep quality is improved. I am planning to take this milk for another week till I go back to my normal sleep. But do not consume more. For adults, you can give 1/2 cup of milk. 

Friends, do try this khuskhus milk / Poppy seeds milk / Gasagasa paal at home for a good night’s sleep. Remember this milk alone doesn’t make wonders. You have to do meditation, try to divert your mind by listening to good music, watch movies or do your favorite activity that relaxes your mind. 

Ok, lets see how to make this easy and yummy Khas khas milk with step by step pictures.

Khus khus milk / Kasakasa paal recipe

Poppy seeds milk - Khus khus / khas khas milk recipe for good sleep and added health benefits.

 

Cuisine: Indian

Category: Beverage

Serves: 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Poppy seeds / Khus khus - 1/2 cup Nutmeg / jathikai - 1 small piece ( I used 1/4 th of one nutmeg) Cardamom - 5 Pepper corns - 10 Turmeric powder - 1/2 tsp Cloves - 2

HOW TO MAKE KHUS KHUS MILK / KASAKASA PAAL

1. Heat a kadai and dry roast the poppy seeds in low flame for few minutes.
2. Add cardamom, cloves, nutmeg and roast it for a minute.
3. Switch off the flame and allow to cool down completely.
4. Now add pepper corns and turmeric powder.
5. Grind everything to a smooth powder. Remove and store in a box.
6. To make khus khus milk : Boil 1/2 liter milk. Add 1 tbsp of this powder.
7. Mix well and boil for few minutes till it changes color. Strain the milk and serve hot or warm !

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the poppy seeds in low to medium flame for few minutes. Make sure you don’t burn it. Add cloves, nutmeg and cardamom and roast it along with poppy seeds for a minute. This helps to powder easily. Switch off the flame. Allow to cool down completely. Add them to mixie jar and add in pepper corns, turmeric powder. Grind to a fine powder. Do not run the mixie continuously for long time. Poppy seeds releases oil and looks like paste. So grind it carefully. Mix in regular intervals and check if it becomes a powder. Now transfer the powder to an air tight box. You can store up to a week at room temperature. To make khus khus milk : Boil 500 ml milk in a bowl. Add 1 to 1.5 tbsp of this poppy seeds powder. Boil for few minutes till it changes color. Strain the milk using a metal filter. Serve the milk hot or warm. Enjoy !

Note

Dry roasting poppy seeds is optional but it helps to powder it well. If you want to wash the poppy seeds, wash it and spread them in a cotton cloth. Let it dry completely. Then you can roast it.

Try this healthy khus khus milk at home and enjoy its health benefits.

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My daughter Raksha is an ardent fan of Karnataka hotel style idli sambar. She loves the sweet and spicy taste of this sambar which is very unique across South Indian sambar recipes.  Whenever I visit Jayanagar or old Bangalore, a parcel of Mysore masala dosa with chutney and sambar ( I request the parcel section to pack some extra sambar for me 😀) is a must for Raksha. Usually I buy from Krishna bhavan, Ganesh Bhavan, SLV and Upahara Darshini. Raksha always tells me to make this at home to pair with idli rava idli.

I have tried so many versions of Bangalore hotel idli sambar at home. But nothing came up to my expectation. Recently I tried a Karnataka hotel style idli sambar recipe from Rekha aduge and Anvika Youtube channel. I prepared a idli sambar powder as suggested and tried this sambar. It was so close to the restaurant ones. Raksha gave a big thumbs up and told me to follow this recipe every time.

Before posting the hotel style idli sambar recipe, I wanted to share this sambar powder recipe which plays a vital role in sambar preparation. Its definitely different from our usual sambar powder in certain ingredients. Cinnamon and dry coconut are the secret ingredients here. You can always use fresh coconut and roast it instead of dried coconut / kobbari but do not skip cinnamon. I also used a clove/ lavang to give more flavor which is optional in the original recipe.

Friends, do try this Karnataka idli sambar powder. I feel making this sambar powder is the only time consuming work in sambar preparation. If you make it once, you can store this powder and prepare sambar for 2 to 3 times. Lets see how to make Karnataka style idli sambar powder recipe with step by step pictures.

Check out my Tamilnadu style idli sambar powder recipe. 

Karnataka idli sambar powder recipe

Karnataka hotel style idli sambar powder recipe

 

Cuisine: Karnataka

Category: Sambar powder

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Cooking oil – 2 tsp Byadgi chilli - 12 to 15 nos (Most important ingredient) Coriander seeds - 3 tbsp Chana dal - 2 tbsp Urad dal – 1/2 tbsp Curry leaves - 5 Methi seeds / fenugreek seeds - 1/2 tsp Cumin seeds - 1 tbsp Asafetida / Hing - 1 tsp Cinnamon - 2 inch piece Cloves - 1 Pepper corns - 1/4 tsp Dried coconut / Kobbari - 1.5 tbsp

HOW TO MAKE KARNATAKA IDLI SAMBAR POWDER

1. Heat oil in a kadai and add the chana dal.
2. When it starts to roast, add all the other ingredients one by one.
3. Roast carefully in low to medium flame. Lastly add red chilli and dried coconut.
4. Roast for a minute. Switch off the flame. Cool down.
5. Grind to a fine powder. Store in an airtight box and use it twice or thrice.

METHOD - STEP BY STEP PICTURES

Heat oil in a kadai. Add chana dal, roast for few seconds in medium flame. Add urad dal, coriander seeds, methi seeds, cumin seeds, curry leaves, clove, cinnamon, pepper corns, red chilli and dried coconut. Add hing. Roast everything together in low to medium flame for few minutes till you get nice roasted smell. Do not burn any. Switch off the flame and let it cool down completely. Grind them to a smooth powder and store in an air tight box. It stays good for 2 weeks. You can make sambar twice or thrice with this quantity.

Note

You can use more chilli based on the taste. Use up to 15. Use byadgi chilli or Kashmiri chilli for bright color. Cloves is optional.

Easy, Karnataka hotel style idli sambar powder is ready !

 

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Making frozen green peas at home was in my DIY list for long time. Usually I buy frozen peas packets from Reliance fresh or Metro. But sometimes, the peas is not so fresh and smells bad too. So I stopped buying them.

Instead of using store bought frozen peas, every year I think about making frozen peas at home during the season. But the laziness in me never allowed to take up this work. This year, somehow I managed to do it at home and blog here.

I tried two methods to make this frozen peas. One by freezing the fresh green peas directly and another way by cooking partially, washing in cold water (blanching) and then freezing it.

I found both the methods work well in terms of storage. Both stays good for months together. But blanched frozen peas stayed better in terms of freshness, color and smell. Also cooking is easier in blanched frozen peas than the raw ones.

Friends, do try this easy, homemade frozen peas. You will stop buying from the markets.

How to make frozen green peas at home

How to make frozen green peas at home easily.

 

Cuisine: Indian

Category: How to make

Serves: 1/2 kg

Prep time: 30 Minutes

Cook time: 5 Minutes

Total time: 35 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Fresh, Shelled green peas – 1/2 kg Water - as needed Turmeric powder - 1/2 tsp Sugar - 1/2 tsp Zip lock covers or tupperware box - to freeze the peas

HOW TO MAKE FROZEN GREEN PEAS AT HOME

1. Method 1 : Remove the green peas from the pod and wash well.
2. Spread in a towel and let it dry. Store in a zip lock cover in batches.
3. Freeze and use upto a month. While cooking, take the required amount of frozen peas. Thaw it and cook in boiling water till soft.
4. For method 2 : Take the deshelled peas. Wash well.
5. Roll boil water and add peas to the boiling water. Boil till peas starts to float on top.
6. Switch off the flame and drain it. Wash in cold water. Spread in a towel. Let it dry. 
7. Store in batches in zip lock covers. Freeze it and use up to 3 months.
8. To cook this frozen peas, take the required amount. Thaw it and boil for 2 minutes to become soft or saute in a kadai with little oil.

METHOD - STEP BY STEP PICTURES

Method 1 : Remove the raw green peas from the pod. Wash well and spread in a towel. Let it dry completely. Then store in batches in a ziplock cover. Freeze it. Stays good up to 2 months. Whenever needed take the required amount of frozen peas. Thaw it and cook in boiling water till soft. It takes some time to cook as it is raw. Method 2 : Remove the raw green peas from the pod. Wash well. Boil water in a pot adding sugar, turmeric powder (helps to get bright green color).  Boil for 2 minutes or till the peas starts to float on top. Switch off the stove. Immediately drain the excess water from the peas and wash it under cold water to prevent over cooking and shrink. Now spread the peas in a towel and let it dry completely. Then store in a ziplock cover or in some plastic boxes in batches. Freeze it. You can store this up to 3 months. To use this frozen peas, take the required amount and thaw it (i.e bring to room temperature). Then saute in oil in a kadai for few minutes or boil in water till soft.

Note

Freezing peas can be done in both the ways. Both are efficient. Blanched peas looks bright in color and stays good for more time than the raw ones. It is easy to cook blanched peas than the raw ones. This method doesn’t work for dry peas.

Friends, do try any of these methods based on your liking to store the peas.

Technorati Tags: how to store green peas,how to freeze green peas,how to freeze green peas at home,how to make frozen peas,how to cook frozen peas.

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Churumuri recipe | Mangalore Style Churumuri - Masala Mandakki Recipe

I came across this Mangalore style Churumuri recipe in a YouTube video when I was looking for puffed rice snacks for our weekend evening. Puffed rice is known as Mandakki in Kannada/Karnataka and Kurlari in Mangalore. Churumuri is a popular street food in Mysore, Mangalore Karnataka. This recipe is more like Tamil nadu beach style kara pori recipe with puffed rice mixed with vegetables like carrot, onion, raw mango, tomato, coriander leaves spiced with chilli powder and salt. Its a simple snack recipe but tastes amazing. Usually plain sev and Congress Kadalae / spicy masala peanuts is added to churumuri. But I used roasted peanuts and corn flakes mixture.

During mango season, finely chopped raw mango pieces are used. For variations, you can add some chat masala too.

Friends, do try this easy and yummy Mangalore style churumuri recipe. Enjoy your teatime with this low calorie snack.

Churumuri recipe - Mangalore style churumuri recipe

Churumuri recipe - Mangalore style churumuri recipe for teatime snacks

 

Cuisine: Karnataka

Category: Snacks

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Puffed rice – 2 to 3 cups (Use fresh and crispy puffed rice) Tomato – 1(finely chopped) Big onion – 1 (finely chopped) Coriander leaves - 2 tbsp Carrot – 1 (Grated) Raw mango – 2 tbsp (chopped finely) Red chilli powder – 1 to 2 tsp (adjust) Salt - 1/4 tsp Coconut oil – 1 tbsp Chat masala – 1/2 tsp (optional) Lemon juice - few drops (optional) Roasted peanuts or Congress Kadale/ spicy peanuts – 1/4 cup Corn flakes mixture or Plain sev – 1/2 cup

HOW TO MAKE CHURUMURI RECIPE

1. Wash and chop onion, tomato, coriander leaves finely.
2. Wash and grate carrot. In a wide bowl, mix all the veggies.
3. Add red chilli powder, salt, lemon juice and coconut oil.
4. Lastly add the puffed rice, roasted peanuts and plain sev/corn flakes.
5. Mix quickly and serve immediately.

METHOD - STEP BY STEP PICTURES

Wash and chop onion, tomato, coriander leaves finely. Grate carrot and set aside. If the puffed rice is soggy, first roast the puffed rice in a hot kadai till crispy or microwave in high power for one minute. Roast peanuts in a hot kadai till skin crackles OR microwave in high power for 2 minutes. Keep everything ready and set aside. In a wide bowl, take the finely chopped onion, tomato, grated carrot, coriander leaves, lemon juice, red chilli powder, salt and coconut oil. Mix well. Lastly add crispy puffed rice ( I used 3 cups), roasted peanuts or Congress Kadale / spicy masala peanuts, plain sev or corn flakes ( I used corn flakes mixture). Mix quickly and serve immediately. Puffed rice turns soggy soon after mixing. So serve immediately. If you want crispy churumuri, add 3 cups of puffed rice. But add more red chilli powder if you it spicy. Enjoy with tea/ coffee !

Note

Adjust the quantity of chilli powder as per you taste. You can add more or less onion, tomato, carrot based on your need. Always add puffed rice at the end as it gives you crispy churumuri.

Try this easy, yummy Mangalore style churumuri recipe and enjoy !

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Instant pot rice kheer / Indian rice pudding in Instant pot

Rice kheer / rice pudding (arisi payasam in Tamil) was the very first recipe I tried in my instant pot for Thursday Guru pooja prasad. Rice kheer is a creamy Indian dessert recipe that is prepared for festivals and special occasions at home. The ease of this recipe has made me prepare this dish almost every week Thursday or Friday poojai. All we have to do is to just add in roasted basmati rice, water, milk, sugar, cardamom powder and few saffron threads. Cook in pressure cooker mode in instant pot for just 12 minutes and your creamy rice kheer is done ! It tastes more like restaurant style rice kheer.

Before making this rice kheer in instant pot, I referred so many recipes for perfect measurement, procedure and cooking time. Most of the recipes called for cooking rice in milk (in porridge mode or pressure cook mode) and then add sugar or condensed milk, flavoring ingredients like cardamom, saffron, nuts etc.  But I wanted a recipe like one pot one shot just like my pressure cooker semiya payasam.

When I was discussing about this with my friend Shalini, she suggested me to try this method. She has been doing making rice kheer in instant pot for the potluck, get togethers and weekend party following this procedure. Its a hassle free and easiest method to make this yummy Indian dessert even in the last minute. You can serve 10 people easily with just 1 cup of rice.

In Instant pot rice kheer, most of the people complain about curdling of milk or rice sticking to the bottom of instant pot or kheer getting burnt in the bottom. Don’t worry, this method doesn’t disappoint you in any way. Addition of water is the key here. You will get a rich, super creamy, thick and yummy rice kheer all the time.

I have used basmati rice, sugar and milk in this recipe. You can use raw rice, condensed milk or soy milk, Almond milk, coconut milk( for Vegan options) instead. You can also use evaporated milk.

Friends, do try this easy and creamy rice kheer in instant pot. You will love it and make it more often like me. Lets see how to make Indian rice pudding / rice kheer in instant pot with step by step pictures.

Instant pot rice kheer / rice pudding in Instant pot

Rice kheer / Rice pudding - Rich and creamy Indian dessert recipe using Instant pot

 

Cuisine: Indian

Category: Sweet

Serves: 6

Prep time: 5 Minutes

Cook time: 25 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup =250ml Basmati rice - 1/2 cup Sugar - 3/4 cup Water - 1 cup Milk - 4 to 5 cups Cardamom powder - 1/2 tsp Saffron – 3 pinches Cashew nuts - 10 Ghee - 2 tbsp

HOW TO MAKE RICE KHEER IN INSTANT POT

1. Grind basmati rice coarsely. Wash and set aside.
2. Switch on Instant pot. Press SAUTE mode. Add 1 tbsp ghee.
3. Roast cashews till golden and remove in a plate.
4. Add the rice and roast for a minute. Firstly add water, mix well.
5. Then add milk, sugar, cardamom powder, saffron threads. Mix well.
6. Press CANCEL. Press PRESSURE COOK and set the time to 12 minutes in normal pressure.
7. Make sure pressure valve is in SEALING position. Let the pressure release NATURALLY (NPR). Open the cooker and mash the rice well.
8. Add more milk and sugar if needed.
9. Add roasted cashews. Mix well and serve hot. Enjoy !

METHOD - STEP BY STEP PICTURES

Take basmati rice and grind coarsely using pulse button in mixie. Wash it well and set aside. Wash the instant pot vessel and the inner ring portion of the lid thoroughly. Dry it completely. This helps to prevent curdling of kheer. Switch on the instant pot and press SAUTE button. Heat 1 tbsp ghee in the instant pot base vessel. Add cashew nuts and roast it till golden in color. Remove in a plate.  Add washed rice and roast for a minute. Add water (DO NOT SKIP WATER) and mix well. Add boiled milk (at roon temperature), sugar, cardamom powder and saffron threads. Mix well to scrape the rice sticking to the bottom of the vessel. Now press CANCEL button and press PRESSURE COOK button. Set the timer to 12 minutes in NORMAL pressure. Close the instant pot lid and keep the pressure valve in SEALING position. After 12 minutes, instant pot goes to warm mode and pressure releases. Let the pressure release naturally (NPR). Open the lid after the pressure button drops down. Mix well. Do not release the pressure forcefully. Milk will be splashed everywhere and make a mess. I removed it after 40 minutes. Kheer would be well cooked and looks thick. Mix well and check for taste and consistency. Add more milk and sugar if needed. I used 1/2 cup more milk. So totally I used 4.5 cups milk. Lastly add roasted cashewnuts. Mix well and serve hot. Enjoy !

Note

Wash the instant pot vessel, lid and dry it properly before cooking . It helps to avoid curdling of kheer. Do not skip water. It helps to avoid the kheer burning in the bottom. Make sure your scrape the bottom of vessel to avoid the rice sticking to the vessel and getting burnt. You can also use PORRIDGE Mode in instant pot but it takes longer time to cook. You can make the kheer thick or thin as per your wish. For variations, you can use condensed milk instead of sugar. Do not use JAGGERY. Kheer will curdle. If you want to use jaggery, make a thin syrup. Add it only after cooking the rice in milk and water. You can also make vermicelli kheer in the same way. You can set the cooking time even lesser as it cooks quickly. Do not try to quick release because hot milk spills from the vent.

Try this easy, yummy rice kheer in instant pot. You will love it !
 

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Dill leaves dal recipe / Sabsige soppu dal / Shepu dal/ Suva dal Recipe

Dill leaves dal is an easy and healthy recipe (Sabsige soppu in Kannada, Dill leaves in English, Shepu or Suva Bhaji in Hindi, Sathakuppai in Tamil and Sowa in Bengali). Sabbasige soppu / Sabsige soppu was very new to me until I come to Bangalore. My friends and neighbors here buy this soppu/ Keerai/ greens often. They add it along with coriander leaves in most of the dishes like instant idli, paddu/ paniyaram, akki roti, instant dosa varieties etc. Its very good for lactating mothers after pregnancy.

I tasted this dill leaves in Iyengar bakery masala bun for the first time and started loving its flavor. Then I tried a palya/ poriyal/ dry curry with dill leaves but my family didn't like its flavor. It became a flop in my house. So I stopped buying it.

Recently when I was looking for sago idli / sabbaki idli (recipe coming up next week) in a YouTube channel, dill leaves were added to the idli. It gave a nice and unique look to the idli. So after a long time, I bought a small bunch of dill leaves again and tried this dill leaves dal and sago idli with it. 

This dal recipe is of North Karnataka / Uttara Karnataka style sabsige soppu saaru with toor dal. Surprisingly both of them loved this sabbasige soppu dal recipe. They loved its flavor and had two servings. I am so happy that finally I found one good recipe to include this healthy greens in our diet. Before making the recipes, I explained its health benefits to my husband and daughter. Please find the health benefits below. 

HEALTH BENEFITS OF DILL LEAVES / SABSIGE SOPPU :

Dill leaves are rich in anti oxidants. They are a good source of Vitamin C, Vitamin A, D, Iron, Magnesium etc. It helps to protect against heart diseases and cancer.

Dill leaves also promote healthy vision, augment skin, boost immune functions, treat digestive anomalies, remedy for sleep problems, fortify bone health, relieve respiratory infections, regulate hormonal balance, and enhance reproductive health. 

Friends, do try this easy, yummy and healthy sabsige soppu dal/ dill leaves dal and enjoy with plain rice adding ghee. You will love it. For variations, you can use moong dal instead of toor dal.

Dill leaves dal / Sabsige soppu dal recipe

Dill leaves dal / Sabsige soppu dal recipe for plain rice and roti.

 

Cuisine: Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Toor dal or moong dal - 1/2 cup Dill leaves /Sabsige soppu - 1/2 cup Cooking oil - 2 tbsp Crushed Pepper + Cumin seeds - 1 tsp (pepper 1/2 tsp, cumin seeds 1 tsp) Big onion - 1 Crushed garlic - 10 cloves Curry leaves - few Tomato - 1 Green chilli - 2 Tamarind - small berry size Dhania powder - 1/2 tsp Turmeric powder - 1/2 tsp Sugar or jaggery - 1/2 tsp

HOW TO MAKE DILL LEAVES DAL / SABSIGE SOPPU DAL

1. Wash and chop dill leaves, onion, tomato and green chilli.
2. Wash and pressure cook toor dal in enough water for 2 whistles.
3. Mash well and set aside. Heat oil in a kadai. Splutter mustard seeds, crushed cumin+pepper.
4. Saute onion, crushed garlic, curry leaves, dill leaves and green chilli. Saute for 5 minutes. Add tomato and saute till mushy.
5. Now add the cooked dal, tamarind extract, dhania powder, sugar and salt.
6. Add required water and boil for few minutes. Serve hot with plain rice adding ghee. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop dill leaves, onion, tomato, green chilli and set aside. Wash and pressure cook toor dal adding required water, turmeric powder and few drops of oil. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash well and set aside. Now heat oil in a kadai. Splutter mustard seeds, crushed pepper + cumin seeds. Saute onion, curry leaves, crushed garlic cloves, green chilli and dill leaves. Saute for 5 minutes. The more you saute, the more flavor it lends. Saute in medium flame. Add cooked dal, tamarind extract, dhania powder, sugar or jaggery and salt. Mix well and add required water. Boil for few minutes till nice aroma emits out. Switch off the flame. Serve hot with plain rice adding few drops of ghee. If you make it thick, you can serve with roti as well. Enjoy !

Note

Add more green chillies based on your taste. You can use moong dal instead of toor dal. You can use red chilli powder instead of green chilli.

Try this easy, healthy, dill leaves dal for rice and roti. You will love it.

 

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Red capsicum peanut chutney | Red Bell pepper peanut chutney

I make capsicum chutney (bell pepper chutney) rarely at home because my daughter and my husband are not a big fan of it. So I rarely buy and make capsicum recipes at home. Recently I bought few red capsicum at an offer price and tried a side dish for idli dosa. As I have already shared a green capsicum chutney with roasted dals, I prepared this red capsicum chutney with peanuts.

It came out so well and we all relished it with hot idli and dosa. Raksha and Sendhil couldn’t make out this capsicum chutney as the taste of peanut, onion and tomato was dominant. Friends, do try this peanut red capsicum chutney. I am sure even capsicum haters would love this chutney. For variations, you can use green capsicum or yellow capsicum. But the color of chutney slightly varies as per the color of capsicums you use.

Ok, lets see how to make red capsicum peanut chutney/ red bell pepper chutney with step by step pictures.

Red capsicum chutney / Capsicum peanut chutney recipe

Red capsicum chutney / Capsicum peanut chutney recipe for idli dosa

 

Cuisine: Indian

Category: Chutney recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cooking oil - 2 tbsp Red capsicum - 1 Tomato - 2 Big onion - 1 Red chilli - 3 Garlic - 3 cloves (optional) Roasted peanuts - 3 tbsp Grated coconut – 1 tbsp Tamarind - a small piece Salt & water - as needed To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal – 1/2 tsp Curry leaves - few

HOW TO MAKE RED CAPSICUM CHUTNEY

1. Wash and chop capsicum, onion, tomato.
2. Dry roast peanuts till the skin crackles and leaves nice smell.
3. Heat oil in a kadai. Saute onion, red chilli, garlic cloves till onion turns transparent.
4. Add capsicum and saute for few minutes till soft. Add tomato and salt.
5. Saute till tomato turns mushy. Add roasted peanuts, tamarind piece, grated coconut.
6. Mix well and switch off the flame.
7. Let it cool down. Grind to a smooth paste adding water.
8. Temper mustard seeds, urad dal and curry leaves. Add to chutney, mix well.
9. Serve red capsicum chutney with idli and dosa. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop capsicum, tomato, onion, garlic cloves. Dry roast peanuts in a kadai or microwave for 2 to 3 minutes in high power. Cool down. No need to remove the skin. Heat oil in a kadai. Saute onion, garlic cloves, red chilli and capsicum. Saute till onion becomes transparent and capsicum turns soft. Add tomato and required salt. Saute till tomato turns mushy. Add roasted peanuts with or without skin . Lastly add grated coconut and tamarind piece. Mix well and switch off the flame. Cool down.  Transfer everything to a mixie jar. Grind to a coarse paste without adding water. Then add required water and grind to a smooth paste. Transfer to a serving bowl. Heat oil in a small kadai. Splutter mustard seeds, urad dal and curry leaves. Add to chutney, mix well and serve with hot idli, dosa. Enjoy !

Note

Adjust the quantity of red chillies based on your taste. You can skip coconut for variations. You can use deskinned peanuts or peanuts with skin. But it should be roasted. You can skip garlic and use ginger for variations. Also you can add lemon juice instead of tamarind.

Try this easy, yummy red capsicum chutney for idli, dosa and enjoy !

I served it with vazhaithandu dosai / Banana stem dosa. 

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