Capsicum 2 big sized
Chana dal or Senaga papu 2 teaspoons
Urad dal or Menapa papu 2 teaspoons
Mustard seeds 1 teaspoon
Jeera or Cumin 1/2 teaspoon
Red chillies 2
Tumeric powder 1 pinch
Tamarind 2 inch
(or) Tamarind juice 2 teaspoons
Ginger 1/2 inch piece
Green chili 1 (Adjust accordingly)
Hing 2 pinches
Oil 4 teaspoons
Salt as needed
For Tadka: (optional)
Urad dal 1 teaspoon
Mustard seeds 1/2 teaspoon
Garlic 3 pods
Curry leaves 1 bunch
Red chilli 2
Oil 2 teaspoon
1.I have used one red and green ,wash and cut capsicum into one inch pieces.
2.Heat a pan and add 2 teaspoons of oil and add the capsicum pieces. Cook on medium heat for about 15 minutes and stir in middle until capsicum become soft and cooked. Add tumeric powder.
(I have added tamaraind to the capsicum to make it soft so that easy to grind )
3.Heat a pan and put 2 teaspoons of oil and add chana dal,urad dal,jeera,mustard seeds,hing and red chillies
until the urad and chana dal turn their color and mustard seed splutter. Keep the tadka or popu aside.
4.In a mixie or grinder add salt ,tamarind, ginger and green chilli and grind all the ingredients by adding little water.
5. Transfer them into a bowl and keep it aside.
6. Take 3 garlic ipods and peel the skin and cut them into small pieces.
7. Heat a pan and add 2 teaspoons of oil and add mustard seeds, urad dal, garlic, red chillies and curry leaves.
8.Garnish the chutney with the above tadka.