Delightful Capsicum usli.

Ingredients:
- 3 cups chopped capsicum (All colors are fine)
- 1 tsp chili powder
- 1 tsp sugar
- 3 tbsp besan flour
- pinch of turmeric
- salt to taste

Seasoning :
- 1 tsp oil
- 1 tsp mustard seeds
- 1 tsp urad dhal
- few curry leaves
- 1/2 tsp hing

Method:
1. In a pan pour oil and add the seasoning. Once the mustard seeds start to splutter add the chopped capsicum.
2. Add salt, turmeric, chili powder cover and cook. Capsicum tends to sweat water so just cook without adding water to it in a slow heat.
3. Once the vegi's become tender add sugar and mix well. Slowly sprinkle the besan flour on top and keep mixing. You should see small lumps of beasan through out the curry. Cook for a couple of minutes and transfer to a serving bowl.

The sweetness and the heat of the curry makes it a perfect combination to eat with roti's. The addition of besan to the curry will make it taste more like a parpusuli.

Potato and Capsicum Masiyal

Ingredients:
- 3 boiled potato
- 1 Capsicum (any color)
- small marble size tamarind - Extract a cup of tamarind water.
- 1/2 tsp sambar powder
- 1 small piece Ginger
- 3-4 Green chilies
- juice of l small lemon
- salt to taste

Seasoning:
- 1 tsp Mustard
- 1 tsp Urad dhal
- 1 tsp Chana dhal
- 4 tbsp Coconut
- few curry leaves
- few peanuts
- 1 tsp oil

Method:
1. In a sauce pan add the chopped capsicum turmeric and water. Cook it till the capsicum are three fourths cooked. Mash the boiled potatoes by hands. Add it with the capsicum and mix in the tamarind water and salt.
2. Add the sambar powder. Bring it to a boil.
3. In a separate pan add oil and mustard seeds. Once it starts to splutter add urad dhal, chana dhal and peanuts. Fry till they turn brown. Now add coconut and curry leaves till they turn golden brown.
4. Add it to the potato mixture and simmer it for 2-3 minutes. Turn off the heat and pour the lemon juice.

Tastes yummy with rice.

Capsicum Rice

Ingredients:
- 1 cup cooked basmathi rice
- 3-4 capsicum chopped to bite size pieces (I used yellow and green)
- 1/4 cup peanuts
- 1 tsp tamarind paste
- sprig of curry leaves
- 1 tspn oil
- Salt to taste

Dry roast and grind:
- 2 tsp channa dhal
- 2 tsp urad dhal
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- few cloves
- 3 Red chillies
- 5-10 peppercorns (adjust to taste)
- 1 tsp sesame seeds

Dry Roast
- 1/4 cup shredded coconut
- 1 tsp channa dhal
- 1 tsp oil

Method:
1. In a pan pour oil and roast the shredded coconut and channa dhal till they turn brown. Keep it aside.
2. In a separate vessel (make sure the vessel is pretty deep) add oil, peanuts, curry leaves and the chopped capsicum. Once the capsicum becomes soft add the tamarind paste and mix it well. Cook for another 3-4 minutes.
3. Now add the cooked rice to the pan and mix it well.
4. Add the spice mix,the fried coconut and channa dhal and blend it until all the ingredients are incorporated well.

Serve it at room temperature with raita or tomato thoku

I store the spice mix and add it for other dishes.