Capsicum Tambuli

                                                                  Capsicum Tambul
     
Tambuli, as I mentioned earlier, is an easy, healthy, nutritional recipe prepared for boosting and helping digestion. It helps in regulating and balancing the effects of vegetables and grains. Our old Indian menu is structured in such a way that we get all the nutrition in a correct proportion and balanced way. That is why we should always stick to our old traditions our parents and grandparents taught us and pass them on to the next generation.

Here I have explored the recipe using capsicum. I learned this recipe from my sister. I have never thought of using capsicum (bell pepper) in this way. It works out for me as my son doesn't eat capsicum otherwise. Bell peppers are a rich source of Vitamin C.


Ingredient:
1/2 big capsicum chopped
1/4 cup fresh grated coconut
1/4 cup yogurt/curd
1-2 tsp ghee
1/2 tsp cumin seeds
1 inch ginger grated
A pinch of hing (asafotodia)
Salt as per taste
1/4 tsp mustard seeds
5-7 curry leaves
1-3 red chili/green chili


Procedure:

• Wash and chop capsicum.
  
  
  
  
  
  
  
  
  
  
  
• Take a pan. Take 1 1/2 tsp ghee and add cumin seeds. Once the cumin seeds turn brown, add capsicum, ginger, chili. Fry until the capsicum cooks and turns brown, reducing in size.

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• In a blender, grind the above fried stuff with coconut, salt, and curd. I usually use warm water while grinding when i use coconut. This is especially because we use frozen coconut here and it gives an oily layer when we grind them. So by using hot water, you avoid that and the chutney or Tambuli tastes fresh and grinds well. The amount of water you use depends on what consistency you need. I used around 1/4-1/2 cup of water. 
•  Remove it in serving bowl and garnish with Tadka/oggarne.
• Take a pan. Add the remaining ghee, mustard seeds, hing, and broken red chilli. Once the mustard seeds splutter, add the curry leaves and pour it on the Tambuli.
• Enjoy with hot plain rice.