Kudai Milagai Puli Oorukai : Tamarind Capsicum Pic

by HEMALAKSHMAN
Quick & Easy Tamarind capsicum pickle
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Votes: 1
Rating: 4
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Cuisine Tamil
Prep Time 20 minutes
Servings
people
Ingredients
  • Washed and chopped capsicum : 3 nos -
  • Washed and chopped green chillies : 2 or 3 nos -
  • Cleaned Tamarind : 2 medium lemon size -
  • Turmeric Powder: 1 tsp -
  • Jaggery ( crushed ) : ¼ to ½ cup or more -
  • Fenugreek seeds : 1 tsp -
  • Asafoetida : 1 tsp or cake 3 gm (Solid preferred) -
  • Salt to taste -
  • Mustard : 1 tsp (for tempering) -
  • Cooking oil : 2 to 3 tsp -
Cuisine Tamil
Prep Time 20 minutes
Servings
people
Ingredients
  • Washed and chopped capsicum : 3 nos -
  • Washed and chopped green chillies : 2 or 3 nos -
  • Cleaned Tamarind : 2 medium lemon size -
  • Turmeric Powder: 1 tsp -
  • Jaggery ( crushed ) : ¼ to ½ cup or more -
  • Fenugreek seeds : 1 tsp -
  • Asafoetida : 1 tsp or cake 3 gm (Solid preferred) -
  • Salt to taste -
  • Mustard : 1 tsp (for tempering) -
  • Cooking oil : 2 to 3 tsp -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Soak tamarind in a small quantity of hot water.
  2. Add ½ cup of water to it, crush well and squeeze out the essence. Repeat this process 2 or 3 times more.
  3. Roast fenugreek till it splutters. Fry asafoetida in 2 tsp oil. Powder the two.
  4. Fry mustard in oil on a medium fire.
  5. As the spluttering starts subsiding, add turmeric followed shortly by green chilli.
  6. Sauté for a while and add capsicum.
  7. Sauté for 2 minutes and add tamarind essence [or paste with 1 cup of water].
  8. Add salt [and turmeric if not used in the tempering] and allow it to simmer on a low fire for a while.
  9. Add jaggery and cook stirring at intervals.
  10. When it attains a semisolid consistency, remove from heat, add the powder, mix and allow it to cool.
  11. Store it in a dry, clean container.
  12. 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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