Capsicum Tamarind Pickle / Kudamilagai Puli Oorgai

in Pickles

 

 

Inji Puli is a common thick thokku or pickle made , mostly for Onam Sadya. Its made from ginger and tamarind . This particular pickle is made from capsicum . The capsicum, is not as fiery as the ginger one ,but it tastes as good as Inji Puli ( Ginger Tamarind Pickle ). Capsicum Pickle tastes very good with Poritha Kuzhambu and Curd rice . It tastes good with Idly , Dosai and other South Indian breakfast dishes too . Capsicum Pickle remains un spoilt,  for more than 10 days . If refrigerated, it will taste good for a month .

 

Ingredients

  1. Capsicum 100 grams
  2. Tamarind 50 grams
  3. Sesame oil  one  big ladle
  4. Mustard 1 teaspoon
  5. Fenugreek seeds  2 teaspoons( roasted and powdered)
  6. Hing or Asafoetida  1/2 teaspoon
  7. Turmeric Powder 1/2 teaspoon
  8. Salt 2 teaspoons
  9. Dried red chilies  or Green chillies         6 numbers

 

 

Method

  • Chop the capsicum into medium size or small pieces.
  • Soak the tamarind in 1 cup of water . After 15 minutes , squeeze and extract thick juice .
  • In a kadai or a thick pan , add oil and heat . Add mustard and when it splutters , add red chilies / green chilies ( chopped ),capsicum and hing .
  • Shallow fry for one or two minutes . Add tamarind juice , salt and turmeric powder . Cook in low flame for a half an hour .
  • The whole mixture will thicken and reduce to half. Add half a teaspoon of jaggery powder , if desired .
  • Mix well and cool . Bottle it and use when required .
  • Tasty Capsicum Tamarind Pickle is ready.