CAPSICUM ( GREEN PEPPER ) PACHADI

CAPSICUM ( GREEN PEPPER ) PACHADI

CAPSICUM PACHADI :-

NEEDED :-
CAPSICUM - 2 ( 200 OR 250 GMS) DICED
PARA BOILED THUVAR DHAL - 1 CUP
BIG ONION - 1 ( DICED)
TOMATO - CHOPPED.
SAMBAR POWDER - 1 TSP
TURMERIC POWDER - 1 PINCH
TARMARIND - 1/2 AMLA SIZE
SALT - 1 TSP
MUSTARD - 1 TSP
URAD DHAL - 1/2 TSP
JEERA - 1/4 TSP
ASAFOETIDA - 1/8 INCH PIECE .
CURRY LEAVES - 1 ARK
OIL - 2 TSP.

METHOD :-
HEAT OIL IN A PAN ADD MUSTARD .. WHEN IT SPLUTTERS ADD URAD DHAL. WHEN IT BROWNS ADD ASAFOETIDA., JEERA AND CURRY LEAVES ..
THEN ADD ONION., TOMATO AND CAPSICUM . SAUTE WELL. ADD TURMERIC POWDER AND SAMBAR POWDER . SOAK TAMARIND IN HALF TUMBLER WATER . MAKE A PULP OUT OF IT AND ADD IT IN THE KADAI WITH SALT .
BRING TO BOIL ., COVER AND COOK FOR 5 MIN.
ADD PARABOILED DHAL AND COOK FOR ANOTHR 3 MIN.
OFF THE GAS AND SERVE IT WITH CURD RICE ., PLAIN RICE., IDDLIE OR DOSAS .
ITS A SIDE DISH FOR CHAPATHIS ALSO ..