Capsicum Tamarind Pickle, is a tangy delicious side dish , which is served , with curd rice , plain rice or with pooris and rotis , too . When capsicum is in season , you can make this simple tangy , slightly sweetish , pickle or tamarind pachadi . The dish will remain unspoilt for a week or so , if kept in refrigerator. The preparation is similar to the Inji Puli , except here , instead of Ginger , Capsicum is taken .
Ingredients
- Capsicum 2 big ones ( chopped fine)
- Tamarind big lemon sized 40 grams
- Rock salt 2 tablespoons
- Sesame oil 4 tablespoons
- Mustard 1 teaspoon
- Green chilies 4 ( chopped fine )
- Asafoetida 1/2 teaspoon
- Turmeric Powder 1/2 teaspoon
- Jaggery 2 tablespoon
- Fenugreek seeds 1 teaspoon
- Water 1 1/2 cups
Method
- Soak the tamarind in water, for half an hour . Squeeze well and extract juice .
- Dry roast the fenugreek seeds , in a kadai , for two to three minutes , in low heat. Powder them fine and keep aside .
- In the same kadai , heat oil and add mustard . When it splutters add green chilies and asafoetida and saute .
- Add chopped capsicum , turmeric powder and salt . Shallow fry for two minutes , or a little more .
- Add tamarind juice and fenugreek powder and mix well . Cook in low heat , till the juice reduces to half .
- Add jaggery and stir . Cook again for 3 to 4 minutes .
- A thick semi solid , pickle is ready .
- Cool and bottle .
- Use when required .