Bell Pepper (Kudamilagai) Chutney

This is a very colorful and tasty chutney for idli or dosa. I usually add coconut to all kinds of chutneys, until I tried this. Few weeks ago, I asked my daughter to get a red bell pepper from the vegetable shop, but she bought me five of them. So I tried different dishes using those bell peppers and this chutney is one of them. I made this dish with simple ingredients, which are common in our kitchen and it really tasted good. Now a days I often make this chutney. Seasoning with sesame oil adds more taste to this chutney. Try to make it next time and share your feedback.


  • Red bell pepper ————————- 1 (cubed)
  • Tomato ————————————– 1 (cubed)
  • Onion —————————————— 1/2 (cubed)
  • Garlic —————————————— 1 clove
  • Urad dal ————————————- 1 tbs
  • Whole dry chilies ——————— 3
  • Cumin seeds —————————— 1/2 tsp
  • Cooking oil ——————————— 1 tsp
  • Salt to taste
  • For Seasoning
    • Gingelly/sesame oil ————- 1 tbsp
    • Mustard seeds ———————- 1/2 tsp
    • Dry chilies —————————– 2

How to make

  • Heat a teaspoon of oil in a pan over medium heat
  • Add the urad dal, cumin seeds and dry chilies and stir for a minute
  • Now add all the red bell pepper, onion, garlic, tomato and salt
  • Cook until it becomes little tender
  • Switch off the stove and wait for it to cool down
  • Now grind this into a paste
  • Now for the seasoning, heat a table spoon of oil in a small pan
  • First add the mustard seeds and wait until it crackles
  • Then add the dry chilies and curry leaves
  • Pour this into the chutney
  • Serve with idli or dosa

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