Capsicum Parupu Usili | How to make Capsicum Parupu Usili

By Revathy Murali  |  22nd May 2016  |  
4.0 from 1 review Rate It!
  • Capsicum Parupu Usili, How to make Capsicum Parupu Usili
Capsicum Parupu Usiliby Revathy Murali
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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.

Capsicum Parupu Usili

Ingredients to make Capsicum Parupu Usili

  • 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

How to make Capsicum Parupu Usili

  1. 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.
  2. 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.
  3. Add the ground dal mixture and keep stirring until the raw smell goes and the mixture does not stick to the pan.
  4. Finally add the capsicum to the cooked dal and mix well. Serve with rice and more Kuzambu.

My Tip:

The capsicum can be substituted with beans, cluster beans (kothavarangai) or cabbage.

Reviews for Capsicum Parupu Usili (1)

Shereen Fatima2 years ago

nice ethnic dish

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