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Quick & Easy Tamarind capsicum pickle
Published On: 20 Aug 2014
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
for more details, click the name of the ingredient
Soak tamarind in a small quantity of hot water.
Add ½ cup of water to it, crush well and squeeze out the essence. Repeat this process 2 or 3 times more.
Roast fenugreek till it splutters. Fry asafoetida in 2 tsp oil. Powder the two.
Fry mustard in oil on a medium fire.
As the spluttering starts subsiding, add turmeric followed shortly by green chilli.
Sauté for a while and add capsicum.
Sauté for 2 minutes and add tamarind essence [or paste with 1 cup of water].
Add salt [and turmeric if not used in the tempering] and allow it to simmer on a low fire for a while.
Add jaggery and cook stirring at intervals.
When it attains a semisolid consistency, remove from heat, add the powder, mix and allow it to cool.
Store it in a dry, clean container.
Serve with chappathi, poori and the like or with dal - rice, curd - rice or rice mixed with mulaku koottal of Kerala.
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