Name: Kudai Milagai Puli Oorukai : Tamarind Capsicum Pic
Prep time: 20 min
Total time: 20 min
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

Kudai Milagai Puli Oorukai : Tamarind Capsicum Pic

Quick & Easy Tamarind capsicum pickle

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Prep Time 20

Total Time 20

Cuisine Tamil

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

Instructions

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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Kudai Milagai Puli Oorukai : Tamarind Capsicum Pic