Initially, when I go to market I don’t prefer to buy Capsicum. But later when I started to learn more about salads preparation, I understood the benefits of this wonder vegetable. When I studied more about it, I came to know that Capsicum hold lots of health benefits in it. The health benefits of capsicum include relief from cancer, peptic ulcer, menopausal problems, low risk of cardiovascular disease and diabetes. It has anti-inflammatory, analgesic properties and may also provide relief in pain related to arthritis. It also provides relief from fibromyalgia, skin aging and psoriasis.
These peppers contain high amounts of vitamin C and vitamin A. 100gms of green Capsicum provides 11% of daily requirement of Vitamin B6 to our body.
I use to try many varieties
with capsicum and here goes my style of Capsicum Chutney which goes well with
Idli and dosa.
Capsicum - 3 nos (Of any color)
Small onions – 5 nos
Green chilli - 1
Ginger- ½ inch piece
Garlic-6pods
Tomato -1
Salt – to taste
Oil – 1 tspn
For tampering
Mustard – 1/2tspn
Red chilli – 2nos (cut into small pieces)
Curry leaves – 2 strings
Asafoetida / Hing- Pinch
Seeragam/Cumin seeds – 1/2tspn
Preparation
1.
Heat oil in a kadai. Add onion, green chili, ginger and
garlic pods. Cook until the raw smell goes off.
2.
Now add chopped capsicum, ginger and tomato. Cook well
until the ingredients becomes little dark.
3. Add enough salt. Cool it for few minutes and grind it
into paste.
4.
Heat oil in a kadai, add mustard seeds. Once it started
to pop up add red chili pieces, seeragam, hing powder and curry leaves. Fry it
for few seconds and garnish the chutney.
