Showing posts with label capsicum recipes. Show all posts
Showing posts with label capsicum recipes. Show all posts


Tongue tickling spicy Capsicum chutney is totally different than the regular chutney varieties like Coconut Chutney, Onion Tomato Chutney, Peanut onion Red Chutney. To check other interesting chutney varieties click here. This spicy chutney that can be served as side dish to Dosa, Idli and it goes very well with steam rice. It is very quick to prepare compromising taste. Simple yet yummy taste most satisfying comfort chutney that you can mix with steam rice and it tastes divine in lunch box.  It could ease your busy morning routine. 

Capsicum Chutney recipe

Recently I served this chutney with Idly in small get together party at home in Diwali Festival time, and it was instant hit by all our friends and they started asking for recipe. So, I thought to share it in my space.  I bet this chutney will undeniably instant hit in your family too. 

Capsicum Chutney recipe


Green Capsicum (Medium)– 1 no.
Tamarind/ Imli/Puli – 1 inch piece
Hing / Asafoetida – a pinch
Salt to taste

Masala items:
Urud Dal/White Lentil – 3 tsp
Channa Dal / Split Bengal Gram – 2 tsp
Roasted Ground Nut – 1 tbsp
Dhaniya/Coriander Seeds – 2 tsp
Red Chili whole – 2 nos.

Mustard Seeds - 1 tsp
Urud Dal/White lentil – 1 tsp
Curry Leaves – Few
Red chili – 1 no.


1   Step 01) Clean and chop the capsicum and shell out the inner part and cut them into small pieces. Heat a pan with 3 tsp of oil and add the seasoning items let it splutter and transfer them into a plate. In same pan in low flame add above Masala items ingredients

Capsicum Chutney recipe step 01

     Step 02) Nicely roast all the Masala items till it turns to golden color and transfer it mixer jar and allow them to cool. In same pan add 2 tsp of oil and fry the capsicum, tamarind, hing/asafoetida, salt and saute till the capsicum shrinks. Switch off the flame and allow them to cool

Capsicum Chutney recipe step 02

      Step 03) Add the fried capsicum in to mixer jar and then grind it as paste adding little water and adjust the salt if any.

Capsicum Chutney recipe step 03

Serving: This chutney goes very well with Idli, dosa and other south Indian breakfast recipes. And most importantly it taste divine with steam rice.

Capsicum Chutney recipe

You can tweak this chutney into lots of variations as per your taste buds.  
Below are some variations:

01) To increase the volume of the chutney, you can add onion and tomato and fry them before adding capsicum. If you are adding tomato then reduce the tamarind quantity. Tomato itself gives tangyness to the chutney.

02) Adding garlic makes it more flavorful. Use it as per your family preference and taste buds

03) You can also add coconut to enhance more richness to the chutney. But, the shelf time is less

04)The above chutney procedure gives nice shelf time.  Without any fear you can pack this chutney rice for lunch box.

05) You can also replace green capsicum with red or yellow. Or even combination of all 3 vegetable.

Capsicum Chutney recipe

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Capsicum Masala Curry


Sweetness of capsicum, tomatoes tangyness, mixture of sesame seeds and peanut powder with spices provide nice flavored delightful experience satisfies your taste buds.

Capsicum diced - 2 no.
Onion(chopped)  - 1 no.
Tomato (chopped) - 1 no.
Cumin Seeds - 1 tsp
Garlic - 2 flakes
Red Chili Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Lemon Juice - 1 tbsp
Sugar - 1/2 tsp
Salt to taste
Oil for seasoning
Water - 1 cup

~ For Masala Gravy:
Sesame seeds - 2 tsp
Peanuts - 1/4 cup
Coconut grated - 1/4 cup
Coriander seeds - 2 tsp
Whole Red Chili - 2 nos.


Step 01) Heat a pan and add sesame seeds, coriander seeds, peanuts and whole red chilies and roast them nicely make sure not to burn them. Transfer it to plate let them cool and then grind adding coconut grated

Step 02) Heat a pan with 1 tsp of oil in medium flame add cumin seeds allow them to crackle then add onion and garlic fry till slightly pink. Add tomato, capsicum and salt saute till it turns to  tender

Step 03) Add the blended paste and water mix it nicely. Add the turmeric powder, sugar and lemon juice and cook them for 3 to 4 mins till gravy gets little thick

Step 04) Turn off the flame and transfer it serving bowl and serve hot with chapati/ Laccha paratha

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Capsicum Besan Sabzi


It is pretty easy to make and it will ease your busy morning routine.

  • Capsicum (chopped)  - 1 no. (Big)
  • Onion(chopped) – 1 no. (small)

> For seasoning:
  • Mustard Seeds – 2 tsp
  • Hing/Asafetida -1/4 tsp
  • Oil – 3 tsp

>Masala Powders:
  • Besan/Chickpea Flour – 2 tbsp
  • Dhaniya/Coriander seeds Powder – 1 tsp
  • Jeera/Cumin seed powder- 1 tsp
  • Turmeric Powder – ¼ tsp
  • Red Chili Powder – 2 tsp
  • Salt to taste

Time Required:  20 mins.

Step 01) Heat oil in a pan in medium heat, add mustard seeds and hing/asafetida and allow them to splutter

Step 02) Add the chopped onion and fry till it turns to pink (not brown) followed by chopped capsicum mix it nicely and reduce the heat to low and cook for about 3 mins.

Step 03) Take small bowl mix besan / chickpea flour, red chili powder, turmeric powder, coriander seeds powder, cumin seeds powder and salt.

Step 04 ) When the capsicum have softened add the spiced mixture spoon by spoon and mix nicely until all the capsicums coated with masalas. Cook till the raw masala smell disappears. Stir at intervals to make sure it doesn't stick to the pan.

Serve: Serve hot with chapati.

Tip: To reduce the cook time fry the spiced masala in low heat without oil about 2 to 3 mins.

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Capsicum Tomato Stir fry sabzi


Sweetness of capsicum with tanginess of tomatoes and crunchiness of onions all veggies are nicely stir fried in kadai with touch of a simple masalas gives a filling and satisfying taste. It is very quick to prepare and it could ease your busy morning routine. It's one of favorite sabzi to my FIL.


  • Capsicum (diced)  - 2 nos. (big)
  • Onion (diced) - 1 no (big)
  • Tomato (diced) - 1 nos (medium)

> for Masala Powders:

  • Red Chili Powder - 2 tsp
  • Turmeric Powder - 1/2 tsp
  • Garam Masala Powder - 1 tsp (Many grounded Indian spices - available in Indian store)
  • Cumin seeds powder - 1/2 tsp
  • Coriander seeds Powder - 1/2 tsp
  • Salt to taste

> For Seasoning:

  • Mustard Seeds - 1 tsp
  • Urud Dal /White Lentils - 1 tsp
  • Garlic & Ginger paste - 1 tsp (optional)
  • Oil - 3 tsp

Time Required: 20 mins.


Step 01) In a medium flame heat a pan and sprinkle a few drops of oil add the seeds. When the seeds crackle, add the onion fry till the onion is transparent


Step 02) Add the capsicum and stir fry for 3 mins. And then add tomatoes


Step 03) Once all veggies are nicely sauted add all the masala powders as mentioned in ingredient list and mix nicely and cook till raw smell of masala disappears


Serving: Return to low flame stir gently every now and then. Transfer to serving dish and Serve hot with chapati's

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Capsicum Pickle


Very easy yet nice spicy pickle in less procedure :) Pickled capsicums are excellent appetizers too. 


  • Capsicum/ Green Bell Pepper - 2 Nos. (medium size)
  • Green chili - 2 to 3 nos. (as per your spice taste)
  • Lemon Juice - 2 tbsp
  • Hing/Asafoetida powder - 1/4 tsp
  • Salt to taste

Time Required: 10 mins


  1. 1) Wash and cut the capsicum into small pieces. (remove all the inner ribs and seeds.)
  2. 2) Add chopped green chilies, lemon juice, salt, Hing and mix well
  3. 3) Store it in a bottle and keep this in a refrigerator for 2 days to marinate

This simple pickle goes very well with Rava Upma & Curd Rice
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Stuffed Capsicum - Italian Style


Last week when I was watching the recipe channel - this was the curry they were showing for the spring time recipe programme show. Bright color of the peppers was attracted to me and thought to try it :) Here i used moong dal instead of khus khus :) Rest followed their procedure. It came out so tasty... sweetness of capsicum, tomatoes tangyness, mixture of vegetables crunchiness with spices nice flavored yogurt sauce on top..... hmmmmm..... really takes you to heaven :) Here is the recipe...

  • Red & Yellow Capsicum (color as per your choice)
  • Carrot - 2 Medium size
  • Fresh String Beans - 10 to 12 nos
  • Moong Dal/ Green gram split - 1/2 cup
  • Onion - 1  cup (Chopped)
  • Tomato - 1/2 cup (chopped)
  • Baby Spinach - 1 cup
  • Chole/Garbanzo beans  - 1/2 Cup (Boiled)
  • Rose merry - Few leaves
  • Thyme - Few Leaves
  • oregano - 2 tsp
  • garlic paste - 1 tsp
  • Fresh grounded black pepper - 1 tsp
  • Olive Oil

Time Required: 45 mins


1) Preheat the oven to 350 degrees

2) Blend the tomato nicely, in that juice add the garlic paste, oregano, black pepper powder, thyme, rose merry, olive oil and stir it nicely

3) Bring the water boil in a medium size pan and cook the carrot, fresh beans and moong dal.

4) Mean while cook the chole in the pressure cooker

5) Add all the cooked vegetables in tomato mixture stir and combine (keep the vegetable stock for baking)

6) Slice the tops off the peppers and remove all the inner ribs and seeds. Cut a very thin slice from the base to help the peppers to  stand up. ( be careful while cutting the end part, if capsicum gets hole you can not able to stuff it)

7) Fill the vegetable mixture into peppers. Place the capsicum in the baking dish filled  with the vegetable stock. Cover the dish with foil and bake for 20 minutes

8) If you are a cheese lover sprinkle the cheese on each pepper and continue baking for more 10 minutes

9) Remove from oven and carefully transfer the stuffed peppers in to serving  plates topping with yogurt sauce

Yogurt Sauce

  • Curd - 1 cup
  • Garlic paste - 1/2 tsp
  • Salt - 1 tsp
  • Black pepper - 1 tsp
  • Lemon juice - 1/2 tsp
  • Fresh cream - 1 tsp
  • Sugar - 1/2 tsp
  • Coriander Leaves/Cilantro for garnishing

Mix all the above ingredients in a bowl and beat it nicely. That's it simple and yummy sauce is ready :)

Serve this yummy tasteful sweet, tangy, spicy, crunchy flavored sabji with roti or chapati :)

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