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
  • Prep Time

    45

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

19

1





About Capsicum Parupu Usili

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 is a delicious dish which is liked by people of all age groups. Capsicum Parupu Usili by Revathy Murali has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Capsicum Parupu Usili at many restaurants and you can also prepare this at home. This authentic and mouthwatering Capsicum Parupu Usili takes 45 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Capsicum Parupu Usili is a good option for you. The flavour of Capsicum Parupu Usili is tempting and you will enjoy each bite of this. Try this Capsicum Parupu Usili on weekends and impress your family and friends. You can comment and rate the Capsicum Parupu Usili recipe on the page below.

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 Fatimaa year ago

nice ethnic dish
Reply