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Sunday, March 15, 2009

Bell Pepper Pachadi

I had some red and yellow baby bell peppers since many days and also some big red peppers and i made this pachadi with all of them. I also made Chikkudu kaya curry along with this and we kept eating more and more food saying Hmmm this is good.

This tasted good with curd rice or any kind of rice as a substitute for pickle and we can store this for a week in Refrigerator


Around 4 cups of chopped bell peppers/capcicum ( i used red and yello colors)
4 to 5 green chillies (adjust to your spice level)
1 BIG onion sliced
2 Tbsps tamarind paste (adjust to your taste)

For seasoning

1 tsp mustard seeds
1 tsp cumin seeds
1 tsp Urad Dal (black gram Dal)
pinch of asafoetida & pinch of turmeric powder
2 dry red chillies de-seeded
few curry leaves
1 Tbsp oil

1) Heat 1 tsp oil in a Pan fry green chillies for 2 mins and then add chopped capcicum and fry for 2 to 3 mins. Remove from pan and cool.

2) Grind the fried green chillies, capcicum and tamarind paste to a smooth paste and keep aside.

3) Heat 1 Tbsp oil in the same pan and splutter mustard seeds. Add cumins seeds and urad Dal and once they turn golden color add red chillies, curry leaves, asafoetida and turmeric powder and fry for few seconds.

4) Add sliced onions and fry until they turn light brown and add the ground paste and salt and stir-fry for 15 to 20 mins on low heat until the paste is completely fried in oil.

Serve with hot rice with ghee

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