Pachadi is nothing but a variety of instant pickle occasionally prepared during festivals in kerala. It occupies its very own place in Kerala sadhya. Usually I prepare this with Narthangai/ Citron (famously know as narthangai pachadi) or gooseberry. This version of pachadi which is Capsicum pachadi is very unique and I really loved it. The bitterness of narthanga was missing , but still it tasted very good.
- 10 Shallots
- 1 big Capsicum
- a small lemon size tamarind soaked in warm water
- 3 tsp Sambhar powder
- 1 tsp Jaggery
- 1/4 tsp Hing/ Asafoetida
- 2 tbsp Gingelly oil
- 1 tsp Mustard seeds
In a kadai heat oil and splutter mustard seeds.
Add shallots, hing and fry till golden brown.
Add chopped capsicum and salt. Saute for 2 mins.
Add tamarind juice and sambhar powder . Mix well and let it boil.
Now add jaggery and mix well. Cook till the oil separates.
Kerala style Capsicum Pachadi is ready.