Tuesday, August 12, 2014

Capsicum Idiappam

                                               Capsicum Idiappam is prepared by me whenever red Bell Pepper is available in our local weekly Shandy, called Chandai in Tamil at a nominal cost.
                                               There is always a store of roasted rice flour in my shelf. I am also now comfortable in making Idiappam, having learned the techniques by trial and error.For preparing Idiappam, refer to my post, Idiappam.

Capsicum Idiappam


Ingredients :

Idiappam    3 cups
Onion  1
Tomato 1
Grated coconut ( optional )  3 tbsp.
Medium Bell Pepper    1
Red or green chillies  2 or 3
Oil   1 tbsp.
Mustard, split Urad Dhal, Curry Leaves, Salt, Nuts

Method :

1. Heat oil, add Mustard, Urad Dhal, Curry leaves and later Chillies and sliced onion.
   Saute well and then add the Tomatoes and little salt.If the Idiappam is not salted, 
   add more salt.

2.  Afterwards, add the sliced Bell Pepper and saute for 3 mins. Add coconut and the
     Idiappam and mix well on a low fire. Switch off. At times, it is necessary to mix with
     the hand, after it cools.A very tasty and colourful tiffin item is ready.Adding nuts on
     availability and preference enriches the taste.

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