Capsicum Kootu Recipe | Kodamilagai Kootu Recipe

Jump to Recipe Jump to Video Print Recipe

Usually I make kootu with cucumber, snake gourd, chowchow or cabbage or mixed veggies. But recently, I tried with Capsicum and turned to be a delicious kootu. The health benefits of capsicums far exceed that of many other fruits as it contains far more anti-oxidants that derive from its rich colors. A small bell pepper could provide up to three times more of the recommended daily amount of vitamin C, much more than any citrus food.

We generally use green capsicum in Pulao, biriyani, noodles, pasta and sandwich. Green capsicum added to sambar gives an ultimate taste to the sambar. Same way, Capsicum stew (kootu) is a tasty stew variety. My elder daughter always gives me excuses to get rid of capsicum because of its little spicy taste, but when I did this yummy stew she doesn't even recognize it as capsicum and she loved it so much and asked for more. Try this yummy stew and share your experience!

Table of Contents

You can also try:

Recipe Card for Capsicum Kootu | Kodamilagai Kootu

Instructions with Step by Step Pictures:

Cook channa dhal and thurdal in pressure cooker separately till soft. Soak the raw rice in water.

Cut the capsicum into medium bite size piece. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add broken chilli, uriddal and curry leaves and fry till the dal turns golden brown color. Add the chopped capsicum along with turmeric powder and salt and sprinkle little water to cook the capsicum. Do not add more water, as we need capsicum to retain its crispness.