Capsicum Kadalai Paruppu Kootu

Kootu is a healthy South Indian preparation made with lentils, vegetables and ground coconut paste. It is a light mildly spiced and tastes best when served with rasam or any kuzhambu. Kootu can be made with any gourd, squash and greens, with either moong dal (passi paruppu) or chana dal (kadalai paruppu).

Capsicum is not typically used to make a kootu, but when vegetables commonly used to make kootu are not available, why not try with the ones available. I prepared this kootu following my chow chow kadalai paruppu kootu. Use green capsicum as it has a slight bitter flavor and not sweet like yellow or red capsicum. The kootu pairs well with rasam or vatha kuzhambu. Or you could just serve with plain rice and pickle. It also goes well with chapathi or phulka too.

Capsicum Kadalai Paruppu Kootu

South Indian stew with green bell pepper, bengal gram and ground coconut

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Servings 2

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• 1 large green capsicum cut into small cubes
• ¼ cup kadalai paruppu / chana dal
• Pinch of turmeric powder
• 1 tsp oil
• Salt to taste

To grind

• ⅓ cup grated coconut
• 1-2 dry red chillies
• ½ tsp cumin seeds / jeera

To temper

• 1 tsp oil
• 1 tsp mustard seeds
• 1 dry red chilly
• Few curry leaves

Instructions

• Wash the dal well and add turmeric powder and water just enough to immerse it. Pressure cook for 2 whistles or until its soft.
• Grind the coconut, red chillies and jeera to a smooth and thick paste by adding little water.
• In a kadai, add 1 tsp oil and add the capsicum. Fry the capsicum for 2 minutes, then add ¼ cup water and cook till its soft.
• Add the ground paste and bring to to boil. Boil for 2-3 minutes, then add the cooked dal, salt, little water and mix well.
• Simmer for 3-4 minutes. In a pan, heat oil and add mustard seeds. When it crackles, add red chilly and curry leaves. Pour over the kootu.

Notes

• You can also cook the paruppu / dal in open pan. Soak for atleast 1 hour and add enough water. Once it ¾th done, add the capsicum.
• The paruppu / dal should not be mushy, it should retain shape and cooked just soft. 

Course: Side Dish

Cuisine: Indian