Capsicum Pachadi / Capsicum Chutney

Ingredients:-


Capsicum-2 nos (medium size)(Washed and cubed)
Green Chillies-3 nos
Red chillies-2 nos
Tamarind paste-3 to 4 tbsp (adjust ur taste)
Coriander seeds-1 tsp
Cumin seeds-1 tsp
Turmeric powder-1/2 tsp
Salt to taste
oil-1 tbsp
For Seasoning / Tadka:-

Mustard seeds-1 tsp
Channa dal-1/2 tsp (optional)
Black gram dal-1 tsp (optional)
Red chill-1 nos
Asafoetida / Hing-1/2 tsp
Curry leaves-few
 Oil-2 tbsp

Method:-

Wash and cut into pieces  the capsicum.

Heat oil in a cooking pan add coriander seeds,cumin seeds,red chillies and green chillies and fry on medium heat for 4 to 5 mints,stirring it constantly.

Now add cubed capsicum pieces ,salt and turmeric powder and tamarind paste mix well.Cook on medium heat for 10 minutes.Till it cooked.Remove and cool.

Once its cool ,grind to a coarse paste.

Add the oil to the cooking pan,add mustard seeds,let them pop,add dals.Let the dals turn brown ,add curry leaves,hing and dry red chillies  stir fry for few seconds.

Now add the grounded capsicum paste to the seasoning and stir fry for at least 15 to 20 mts on low to medium flame.

Ensure that the capsicum paste is thoroughly fried in oil.This pachadi stays fresh for a few days if stored in the refrigerator.

Serve with hot rice.