Kudamilagai-Pudina Thuvayal ( Capsicum-Mint fried chutney)

According to me any thuvayal with hot steaming rice and ghee is a comfort food. Unlike chutney, thuvayal is fried chutney i.e. the ingredients for the thuvayal are fried or sauted before grinding. Capsicum and mint together along with tamrind blends very well and nothing like thuvayal saadam with sutta arisi applam ( roasted rice pappad ).

Ingredients :

2 medium size capsicums chopped into big chunks
1 cup mint leaves washed
1 tsp. urad dal
5 - 6 red chillies ( add or reduce according to your specific heat )
gooseberry size tamrind
salt to taste
2 tsp. oil
A small lump of asafoetida or 1/2 tsp. asafoetida powder

Method :

1. In 1 tsp. of oil, fry the urad dal and dry red chillies till the dal turns pink. Remove and keep aside.

2. In another tsp. oil saute the capsicum till the outer skin of the capsicum is wilted and remove. If necessary add another teaspoon of oil and add the mint leaves and saute till the leaves turn into dark green and gives out a sweet aroma. Remove and cool everything.

3. Grind the urad dal-red chillies, capsicum, mint leaves, tamrind, asafoetida and salt together into a coarse paste without adding any water. If you find the paste is dry, then you can add a teaspoon or two of water and grind.

4. Serve this thuvayal with hot steaming rice and ghee ( clarified butter ) or as a dip for chips and vegetables.

This recipe goes to Srivalli's "Spicy Fiery Chutneys".


Krishnaarpanam