Recipe Courtesy: Sudha Raghunathan
I am a big thogayal fan! Recently, my uncle Sriram recommended capsicum thogayal. Sudha maami is an expert in capsicum thogayal and poondu rasam.
I tried her recipe a few days back... It was simply superb! It tastes a lot like tomato thokku with a distinct capsicum flavour.
1 red bell pepper/ red capsicum
1/4 orange/yellow capsicum
1 roma tomato
2 tbsp urad dal
1/2 tsp channa dal
2-3 red chillies
1 green chilli
2 inch tamarind (if the tomato is not very tangy)
salt to taste
3 curry leaves
1/4 tsp mustard
3 tsp oil
2 dashes hing
Chop the tomatoes very finely. Chop 1/4 of the red capsicum very finely.
Chop the yellow bell-pepper and 3/4 of red bell-pepper coarsely.
Add oil in a kadai, splutter mustard seeds. When they crack, add curry leaves.
Add the dals, chillies, peppercorns, hing and roast till golden.
Transfer to mixie and grind to a coarse powder.
Add some more oil, add the coarsely chopped bell pepper and saute till crisp. Transfer to mixie and grind together with dals to a coarse paste with salt and tamarind without adding water.
Add oil again in the pan, add the finely chopped tomatoes and finely chopped bell peppers. Saute till very soft and done. Add the paste and continue to saute till it comes to thogayal consistency. Check for salt. Serve with rice/ dosa.
This recipe goes to Mahimaa's 15 minute cooking event