Capsicum Chutney, Sutta Kudamilagai Chutney Recipe

Recipe for smoked capsicum chutney. Everyday capsicum chutney recipe for idli and dosa. This chutney is made with charred red bell pepper.

This is an everyday capsicum chutney made with red bell pepper. The chutney has a wonderful smoky flavour from the charred capsicum / red bell pepper. I like to make it a little spicy than usual and it pairs wonderfully well with idli and dosa.

Here is how to do charred capsicum chutney.

Roast the bell pepper on a gas stove until charred on all sides. It will take about 5-7 minutes.

Let the capsicum get completely blackened. Make sure to keep the exhaust running as the kitchen will be smoky!

Remove from fire and cover the charred pepper in a bowl and immediately cover with a cling wrap or a tight lid. Let it rest in the bowl for 10 minutes. The steam will help in removing the charred skin.

Remove the skin by cleaning the peppers in water and place the peppers in a bowl. Discard the stems, skin, and the seeds. Prep the other veggies.

Now lets make the chutney! Heat oil in a pan and add in the chopped onions and the garlic. Saute for a few minutes. Add in the chopped tomatoes, green chillies and the roasted red capsicum.

Also add in the salt, a little piece of tamarind and jaggery. Cover with a lid and cook on a low flame for 5-7 minutes till the tomatoes are mushy.

Finally add in the fresh shredded coconut and saute for a few seconds. Remove from heat and let the mixture cool briefly.

Grind the mixture to a paste. Do not add any water while grinding.

Tempering: Finally, we will give a tempering for the chutney with ghee. The flavour of ghee goes really well with the smoked red bell pepper. Heat a teaspoon of ghee and add in the mustard seeds, curry leaves and gundu chillies. Let the mustard seeds crackle. Add the tempering to the chutney.

Serve the chutney with idli or dosa.

For the chutney

• 2 red bell pepper
• 2 teaspoon sesame oil (Indian gingely oil)
• 1 onion, chopped
• 6 cloves garlic
• 2 tomatoes, roughly chopped
• 4 green chillies (adjust according to your taste)
• 3/4 teaspoon salt
• a small marble size tamarind
• 1/4 teaspoon jaggery
• 1/3 cup fresh shredded coconut

For the tempering

• 1 teaspoon ghee
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 3 dried red gundu chillies

For the chutney

1. Roast the bell pepper on a gas stove until charred on all sides. It will take about 5-7 minutes. Let the capsicum get completely blackened. Remove from fire and cover the charred pepper in a bowl and immediately cover with a cling wrap or a tight lid. Let it rest in the bowl for 10 minutes. The steam will help in removing the charred skin. Remove the skin by cleaning the peppers in water and place the peppers in a bowl. Discard the stems, skin, and the seeds. Prep the other veggies.
2. Heat oil in a pan and add in the chopped onions and the garlic. Saute for a few minutes. Add in the chopped tomatoes, green chillies and the roasted red capsicum.
3. Also add in the salt, a little piece of tamarind and jaggery. Cover with a lid and cook on a low flame for 5-7 minutes till the tomatoes are mushy.
4. Finally add in the fresh shredded coconut and saute for a few seconds. Remove from heat and let the mixture cool briefly.
5. Grind the mixture to a paste. Do not add any water while grinding.

Tempering:

1. Finally, we will give a tempering for the chutney with ghee. The flavour of ghee goes really well with the smoked red bell pepper. Heat a teaspoon of ghee and add in the mustard seeds, curry leaves and gundu chillies. Let the mustard seeds crackle. Add the tempering to the chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Chutney
• Cuisine: Tamilnadu

For the chutney

• 2 red bell pepper
• 2 teaspoon sesame oil (Indian gingely oil)
• 1 onion, chopped
• 6 cloves garlic
• 2 tomatoes, roughly chopped
• 4 green chillies (adjust according to your taste)
• 3/4 teaspoon salt
• a small marble size tamarind
• 1/4 teaspoon jaggery
• 1/3 cup fresh shredded coconut

For the tempering

• 1 teaspoon ghee
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 3 dried red gundu chillies

For the chutney

1. Roast the bell pepper on a gas stove until charred on all sides. It will take about 5-7 minutes. Let the capsicum get completely blackened. Remove from fire and cover the charred pepper in a bowl and immediately cover with a cling wrap or a tight lid. Let it rest in the bowl for 10 minutes. The steam will help in removing the charred skin. Remove the skin by cleaning the peppers in water and place the peppers in a bowl. Discard the stems, skin, and the seeds. Prep the other veggies.
2. Heat oil in a pan and add in the chopped onions and the garlic. Saute for a few minutes. Add in the chopped tomatoes, green chillies and the roasted red capsicum.
3. Also add in the salt, a little piece of tamarind and jaggery. Cover with a lid and cook on a low flame for 5-7 minutes till the tomatoes are mushy.
4. Finally add in the fresh shredded coconut and saute for a few seconds. Remove from heat and let the mixture cool briefly.
5. Grind the mixture to a paste. Do not add any water while grinding.

Tempering:

1. Finally, we will give a tempering for the chutney with ghee. The flavour of ghee goes really well with the smoked red bell pepper. Heat a teaspoon of ghee and add in the mustard seeds, curry leaves and gundu chillies. Let the mustard seeds crackle. Add the tempering to the chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Chutney
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/capsicum-chutney/

Recipe for simple and spicy South Indian style prawn fry with black pepper and curry leaves. Recipe with step by step pictures.

This is a very simple recipe for prawn fry seasoned with lots of black pepper and curry leaves. The batter for coating the prawns is made with regular idli-dosa batter mixed with spices and seasoning. The dosa batter is our very own tempura batter 🙂 The dosa batter coating holds the seasoning well. It crisps up fantastically when fried in oil. The only thing to make sure is that the batter needs to be a little thick so it adheres to the prawns well. Here is the recipe for idli dosa batter. https://www.kannammacooks.com/how-to-make-soft-idli-recipe/

Here is how to do Eral Fry, Spicy prawn fry recipe:

Wash, clean and devein the prawns. Take a toothpick and insert into the tail end of the prawn. Insert completely till the tip. The tooth pick will help the prawn hold its shape when fried in oil. Prawns have a tendency to curl when cooked. Note: I soak the toothpick in water for an hour and then use it to skewer the prawns. Otherwise the prawns will not release easily after deep fried in oil.

Take a bowl and add in a cup of thick idli-dosa batter. To the batter add in the salt, black pepper powder, chopped curry leaves, red chilli powder, turmeric powder and a teaspoon of thick ginger garlic paste. Mix well to combine. If batter is not thick, use a few teaspoon of besan to adjust the consistency.

Heat oil in a kadai until hot. Dip the prawns toothpick skewer in the dosa batter and gently shake off any excess . Add in the prawns to the hot oil. Its important to shake off excess dosa batter. Otherwise the prawns will be very oily and very doughy too!

Fry till the prawns are golden.

Serve hot with some lime / lemon wedges.

• 1 cup regular idli-dosa batter
• few teaspoon of besan (optional)
• 1 sprig curry leaves, finely chopped
• 1 teaspoon black pepper powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon salt
• 200 grams medium sized prawns
• Lemon wedges to serve
• Tooth pics for skewer

1. Wash, clean and devein the prawns. Take a toothpick and insert into the tail end of the prawn. The tooth pick will help the prawn hold its shape when fried in oil. Prawns have a tendency to curl when cooked.
2. Take a bowl and add in a cup of thick idli-dosa batter. To the batter add in the salt, black pepper powder, chopped curry leaves, red chilli powder, turmeric powder and a teaspoon of thick ginger garlic paste. Mix well to combine.
3. Heat oil in a kadai until hot. Dip the prawns toothpick skewer in the dosa batter and shake off any excess. Add in the prawns to the hot oil.
4. Fry till the prawns are golden.
5. Serve hot with some lime / lemon wedges.

Notes

Note: I soak the toothpick in water for an hour and then use it to skewer the prawns. Otherwise the prawns will not release easily after deep fried in oil.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Appetizer
• Cuisine: Tamilnadu