Capsicum Pachadi
This morning, there was no way I could pass up the capsicums sitting in the refrigerator screaming for attention. I set out to prepare a pachadi in combination with green chillis to mellow down the sweetness of capsicums. Capsicum and green chilli pieces are sauteed in oil, ground to a coarse paste and slow cooked in a tempering spice base along with tamarind to create an amazingly well balanced flavored pachadi - sweet, sour and spicy. Once you devour it with rice and a dash of ghee, its hard to imagine cooking and relishing capsicums in any other way.:)
Capsicum Pachadi Recipe
Prep & Cooking: 30-35 mts
Serves 7-8 persons
Cuisine: Andhra
.
3 big capsicums, washed and cubed
8-10 green chillis, chop into big pieces (adjust)
2-3 tbsps tamarind paste (adjust)
1 large onion, finely sliced
For seasoning/poppu/tadka:
1 tsp mustard seeds
1/2 tsp cumin seeds (optional)
1 tbsp split black gram dal (urad dal/minapappu)
1/2 tbsp channa dal (senaga pappu)- optional
1-2 dry red chillis
big pinch asafoetida/inguva/hing
few fresh curry leaves
1 tbsp oil
1 Heat two tsps oil in a cooking vessel, add green chillis and fry on medium heat for 4-5 mts, stirring it constantly. Remove from pan and cool.
2 In the same pan, add the capsicum pieces and stir fry on medium heat for 3 mts. Remove and cool.
3 Once cool, grind the sauteed green chillis, capsicum and tamarind paste to a coarse paste. Keep aside.
4 Add the remaining oil to the cooking vessel, add mustard seeds and let them pop, add cumin seeds and dals. Let the dals turn red, add curry leaves and dry red chillis. Add the asafoetida and stir fry for a few seconds.
5 Add the sliced onions and fry for 4 mts or till they turn transparent. Add the ground capsicum-green chilli paste to the sauteed onions and stir fry for atleast 15-18 mts on low to medium flame.
6 Add salt and combine. Ensure that the capsicum-green chilli paste is thoroughly fried in oil. This pachadi stays fresh for a few days if stored in the refrigerator.
7 Serve with hot rice and a dollop of ghee.
By sailu • Feb 25th, 2008 • Category: All Recipes, Andhra Recipes, Chutneys & Pachadis, Vegetables, Vegetarian Recipes
Something that I haven’t had and something that I definitely am going to try!
looks yummy Sailu!
*Capsicum and green chilli pieces are sauteed in oil, ground to a coarse paste and slow cooked in a tempering spice base along with tamarind*… This sentence itself made my mouth water sailu.. this pachadi is a must must try for me.
Siri
I love the flavour of capsicum. mom adds it to sambhar when she cooks
pachadi is new to me, with this veggie 
sailu,
I love capisicum pachadi. not only this i love almost ur recipes.
I am going to try this with the red bell peppers that I have.
A quick side dish for rotis. Thanks for sharing.
Jeez! That reminds me I have 2 capsciums in my fridge as well
But now I know what to do with it.
Sailu, I just made this with red bell peppers.:-) Thanks for the recipe. I will try it with capsicum the next time.
lovely chutney!!!
Sailu, I just finished up my bell peppers and now this recipe!! Sounds delicious and will surely try it after I buy some more bell peppers!
When I saw title pachadi,I thought its made with curds. Looks delicious Sailu and differnt recipe for me.
Never heard of this before but does look great. will try it .
Delicious! Makes a wonderful side dish for rotis, rice, parathas,dosas etc.. almost everything!
Hi Sailu,this looks so awsome,thanks for thje recepie.I ate Vankai pacchadi on Sankranthi,where the vankai is burnt and cooked.Can you please give us a recepie for this Vankaya pacchadi…
I love capsicum but my better half would eat Anything with capsicum in it, so i guess i will make this when i hav esome guests over.
Hi Ssilu..looks yummy.. will try one of these days thank you for the same… rgds
Just tried the recipe..It is not only easy and quick to prepare but also tastes awesome. I must say I love your website and the recipes you publish…I always keep watching your site for updates and the new recipes you have published..Thanks a ton for sharing with us your secrets from the kitchen.
hi sailu,
a nice pachadi, ur dishes are really tastier i would like to ask u for one that is osirikaya avakai. can u help me out for this.
Hi Shailu,
This is the first time I am writing to you, your recipes are just amazing. I recently got married and my hubby just loves home made food. Your blog is a boon for me to try out different recipes :-)!
Meedhi vizag ani ippude chusa, Okkasariga maa vallantha gurtocharu..I miss that place!
Dear Sailu,
I am an ardent fan of your recipes - So far I did not know how to leave a reply. I love capsicums and I will defintely try your pachhadi at once. My daughter is sudakshina and my husband is sridharan - both love and appreciate good food. I give below a simple pickle made of capsicum which is a favorite of my daughter & husband. It goes well with curd rice.
The recipe is very simple - heat 3 to 4 tsp. oil in a tawa. Add mustard seed - Let them pop; then add hing; and then capsicum finely cut; and salt immediately so that the color remains green; saute for 15-20 minutes till it becomes soft; then add methi powder; & green chilli and haldi powder; fry for few more minutes - then switch off and add lime juice - This tastes yummy.
Let us keep in touch.
Thanks so much for dropping by and taking the time to share a wondreful recipe with us, Malathy.:)
Hi Sailu,
This was absolutely delicious. Thank you.
I tried capsicum pachadi today, it was very very good. As sailu suggested to “stir fry for atleast 15-18 mts on low to medium flame”, this is the method which actually increased the taste of pachadi. I suggest everybody to try this pachadi once.
sailu,
the way u are presenting the food is so simple but tempting to our mouth. keep it up.
Hi Sailu,
I had tried your Capsicum Pacchadi recipe some time back. It was delicious! Posted on my blog too.
Thanks!!