Adding Colors to Food

If it’s the smell that kindles the hunger in you, it’s also the colors in the dish that tempts you to eat it. Let’s take the example of Fried Rice with orange carrots, green and red capsicum, white potatoes, golden brown onions, green peas, yellow corn – yummy! It’s the color combo that keeps you beguiled. The same is the case with fruit salad - I like my fruit box to have a potpourri of colors - blueberries, red strawberries, oranges, green apples, and white bananas - how colorful is that?

It is always good to eat keeping the VIBGYOR in mind - this would ensure you get the maximum benefit. So when it comes to color, capsicum is one veggie that no other veggie can ever dream of beating it. Oh! It comes in all those colors - almost all colors in the rainbow - Violet, blue, yellow, orange, red, green and even white! If not I have used them all in cooking, I enjoy seeing them atleast - it’s a feast to the eyes.

Not long ago I saw this recipe in Nandyalaya with red capsicum - the color that I had never used before. It was a simple recipe for chutney and it turned out to be delicious. So here is how you make it.

The Recipe

• Red Capsicums
• Onion
• Red Chilies
• EVOO and Mustard
• Tamarind pulp
• Salt

Take a couple of red capsicums, 1 medium sized onion - cut them off and after the tsp of mustard finished their dancing in a tbsp of EVOO along with a 5 medium sized dry red chilies, drop them too. Sauté them quite well and once the mixture is cool, grind them all with some tamarind pulp extracted from a lemon sized tamarind - well ofcourse you can add some salt!

Eat this with curd rice, dosa or chapathis - if there is a word that is more apt than delectable - then that is just how this combo would be like.

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