Capsicum chutney

Ingredients

• Capsicum - 2 (finely chopped)
• Onions - 1 
• Tomato - 1
• Coconut - 2 handful
• Curry leaves - few
• Green chillies - 7 or adjust
• Tamarind - very little (I used 1/2 tsp of tamarind paste)
• Asafoetida - 1/4 tsp
• Salt to taste
• Oil as required

Method

• Fry the chopped capsicum with little oil, till it gets cooked but not soggy or browned. Keep it aside.
• Heat oil in the pan on high medium flame. Fry the onions, curry leaves, green chillies, asafoetida & then tomatoes. 
• Finally add the coconut. Also some salt & tamarind.
• Cool & grind everything together to smooth chutney.
• This goes well with idly or dosa.

Tips for the recipe - For more taste you can do the seasoning with urad dal, curry leaves & asafoetida.  

Vendaikai kuzhambu (ladies finger curry)

 

   This is very simple kuzhambu yet delicious. This goes well with plain rice. Also can be served with idly & dosa.

Ingredients

• Ladies finger - 2 cups
• Shallots- 10 (chopped)
• Curry leaves - few
• Tomatoes - 2 small or 1 big
• Fenugreek seeds - a pinch
• Coriander powder - 1 1/2 tbsp
• Sambhar or chili powder - 1 tbsp
• Mustard & urad dal - 1 tsp
• Green & red chillies - 3-4  each
• Coconut - 2/3 cup
• Aniseeds - 1 tsp
• Oil as required
• Salt to taste

Method

• Chop the ladies finger & dry roast it to remove stickiness. keep this aside.
• Head oil to the pan & splutter mustard & urad dal.
• Add fenugreek seeds, chillies, curry leaves & onions one by one.
• Fry till it becomes translucent. Add tomatoes. 
• Add some salt & spice powders. when the tomatoes becomes mashy, add the vegetable & mix well.
• Now grind coconut & aniseeds. Pour this mixture in the vegetable & mix well. 
• Add little water if necessary. Cover & cook for few minutes.
• Remove from flame, when it reaches desire consistency.

Tips for the recipe - Adding sesame oil will give more authentic taste than the refined oil.