Pesto is a sauce originating in Genoa in the Liguria region of northern Italy and traditi...

Karonda also called as cranberry has a sour taste. An excellent cranberry chutney with th...

Green chili chutney is hot and spicy but yet so desirable. The name itself makes juices f...

Beet root is a part of the regular meal in the Southern Indian states, Tamil Nadu and Ker...

Spring Onion Chutney is exceptionally yummy and subtly spiced chutney which can also be e...

Amla is known to have several medicinal properties apart from it being a good source of v...

Capsicum Pachadi Recipe, How To Make Capsicum Pachadi Recipe

Name: CAPSICUM PACHADI
Prep time: 30 min
Cook time: 10 min
Total time: 10 min
Yield: 4

Capsicum and green chilli pieces are sauteed in oil, ground to a coarse paste and slow cooked in a tempering spice base along with tamarind.

About Recipe

How to make CAPSICUM PACHADI

(1 ratings)

0 reviews so far

Prep time
30 mins

Cook time
10 mins

Total time
40 mins

Author : Vahchef
Main Ingredient : Capsicum

Servings : 4 persons
Published date : November 03, 2016

Ingredients used in CAPSICUM PACHADI
• Urad dal - 1 tablespoon.
• Cumin seeds - half tea spoon.
• Mustard seeds - 1 tea spoon.
• Onion(sliced finely) - 1 large.
• Tamarind paste - 2-3 tablespoons.
• Green chillies(cut into big pieces,adjust) - 8-10 numbers.
• Capsicums(washed and cubed) - 3 big.
• Chana dal - half tablespoon.
• Dry red chillies - 1-2 numbers.
• Hing - big pinch.
• Curry leaves - few springs.
• Oil - 1 tablespoon.
Method:
Heat two teaspoons oil in a cooking vessel, add green chillis and fry on medium heat for 4-5 minutes, stirring it constantly. Remove from pan and cool. In the same pan, add the capsicum pieces and stir fry on medium heat for 3 minutes. Remove and cool. Once cool, grind the sauteed green chillis, capsicum and tamarind paste to a coarse paste. Keep aside. Add the remaining oil to the cooking vessel, add mustard seeds and let them pop, add cumin seeds and dals. Let the dals turn red, add curry leaves and dry red chillis. Add the asafoetida and stir fry for a few seconds. Add the sliced onions and fry for 4 minutesor till they turn transparent. Add the ground capsicum-green chilli paste to the sauteed onions and stir fry for atleast 15-18 minuteson low to medium flame. Add salt and combine. Ensure that the capsicum-green chilli paste is thoroughly fried in oil. This pachadi stays fresh for a few days if stored in the refrigerator. Serve with hot rice and a dollop of ghee.