Capsicum Palsuvai Pachadi

Source:

Aval Vikatan


Ingredients:

Capsicum - 1/2 kg

Green Chillies - 50 gm

Tamarind - 50 gm

Mustard Seeds - 1 tsp

Urad Dal - 2 tsp

Bengal Gram Dal (Kadala Paruppu) - 4 tsp

Asafoetida - 1/2 tsp

Jaggery - 250 gm (grated)

Gingelly Oil - 100 mL

Salt - As needed


Method:

1.  Slice capsicum thinly.  Chop green chillies finely.

2.  Adding enough water, make pulp of tamarind.

3.  In a kadai, heat oil and splutter mustard seeds and the dals.  Add asafoetida powder.

4.  Add finely chopped green chillies and fry for a minute or so.

5.  Add in finely sliced capsicum and fry again.

6.  Mix in salt and give a quick stir.

7.  Now, add the pulp and allow to boil.

8.  After it has boiled for about 15 to 20 minutes, add in the grated jaggery and mix well.

9.  When all the ingredients boil and combine together to form a thick paste, switch off the flame.

10.  Serve hot or store in an airtight container.

This pachadi has all the tastes in it together - the tanginess (pulippu), the sourness (karam), the sweetness (inippu) making it yummy side dish for rotis, upma, puris, dosa, curd rice, sambar rice, etc.  This can be stored for a fairly long time in the refrigerator.