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Capsicum Pachadi

CAPSICUM PACHADI
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Capsicum Pachadi Recipe, How To Make Capsicum Pachadi Recipe

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
CAPSICUM PACHADI
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.





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