- 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.
Capsicum chutney
#myrecipe
By Chandana Guptha
Jan, 10th
567
Servings
10 persons
Cook Time
20 minutes
Ingredients
10
- 12
Ingredients
- Urad dal
- Cumin
- Mustard
- Onion
- Tamarind
- Green chillies
- Capsicum
- Chana dal
- Hing
- Curry leaves
- Dried red chillies
- Oil
