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Tuesday, July 14, 2015

Capsicum Paruppu Usili

Capsicum Paruppu Usili:

Capsicum Paruppu Usili is one among the favourite subzis that my mom makes. Generally she makes a kind of rasam with this and I will share the recipe of that rasam  soon. Paruppu Usili can be made with vazhaipoo, beans, spring onions, capsicum and many other vegetables. I have already shared the recipe of vazhaipoo paruppu usili by steaming method with is very healthy. But its time consuming as it involves lot of process. The below method is very easy to prepare. I will go into the details of the recipe..


Capsicum – 4
Channa Dhal / Bengal Gram – ½ cup
Toor Dhal – ½ cup
Red chilli – 2
Garlic – 3 pods (Optional)
Curry leaves - few
Turmeric Powder – ½ tsp
Chilli Powder – 1 tsp
Salt – as needed

For Seasoning:

Oil – 4 tsp
Mustard Seeds – 1 tsp
Channa Dhal – 1 tsp
Urad dhal – 1 tsp
Asafoetida / Hing – generous pinch


Wash both the toor dhal and channa dhal togather and soak it for half an hour.
Wash the capsicum well and chop into little big pieces.


Drain the water from soaked dhal, add red chilli, garlic(optional), curry leaves and grind into coarse paste without water. Reserve two table spoon of this grinded paste aside for preparing the rasam.

Now mix the chopped capsicum, grounded paste together with your hands adding turmeric powder, salt, chilli powder softly.

Heat a non stick pan, add 4 tsp of oil and add the ingredients under the section for seasoning.

Now add the mixed grounded paste and capsicum and stir once.

Cover it and cook it in a very slow flame until the capsicum is cooked and grounded dhal turns golden brown. It took half an hour for me to get cooked completely

Capsicum Paruppu Usili is ready to be served.


I follow the same method for Spring onion Paruppu usili too.

You can even steam the dhals and add it to cooked capsicum just like I have followed in Vazhaipoo Paruppu Usili but this method taste even better than the steaming one.

1 comment:

  1. Tasty dish with nice pics, good one. Will try for sure 😀