Desi Fiesta

Tri color Capsicum Thogayal

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My H is an fan of kothamali thogayal he likes green chutney and thogayal a lot so for a difference I tried the thogayal with colorful capsicum . They tasted extremely delicious and my H just loved  it. Making use of the colorful capsicum in this made the color of the dish more delightful and appealing . Reason why I used colorful peppers is thats they are not too strong to taste as green one. For 2nd day of BM I made this delicious and yummy tri color capsicum  thogayal  which can be served as a side for idli , dosa’s and any tiffin dishes. Lets move to the recipe of  this yummy capsicum  thogayal.Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34.

thogayal, chutney

tri color

Ingredients 

Capsicum ( red , orange , yellow ) – 3 No ( deseeded  and chopped)
Dry Red chilli   – 2- 3 ( whole)
Tamarind  – a small marble size ball / 1 tsp
Urad dal / black gram dal – 2 tbsp
Channa dal /bengal gram dal – 1 tbsp 
Oil- 1 tbsp  + 1 tsp for tempering
Mustard seeds – 1/2 tsp 
Cumin seeds – 1/4 tsp
Curry leaves – 1 sprig 
Salt to taste 

Method

  • In a pan heat 1 tbsp oil add urad dal , channa dal and saute till they turn light brown .
  • Add red chillies , tamarind,salt, chopped capsicum and saute till the skin shrinks and the capsicum gets cooked .
  •  Turn off the flame and cool the mixture  and blend them with out adding water to a semi coarse paste .
  • For tempering  heat 1 tsp add mustard seeds , cumin seeds and  after they splutter transfer this to the ground paste .
  • Serve this thogayal with idli , dosa or any tiffin varieties .
Tips 
As there is no water added this thogayal is a keeper for 2-3 days in refrigerator. 

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Comments

  8. Usha Rao says

    I like red bell pepper chutney but never tried the tri-color one. Have to try it soon. Thogayal is mouthwatering and wouldn't mind with some steaming rice !