Capsicum Thokku Recipe
Capsicum Thokku/Capsicum Chutney is an excellent side dish from capsicum which tastes great with anything and everything. Also, since no water has been added, it stays good for 3-4 days without fridge. Ideal for when you are travelling.
Course : Side Dish
Ingridients : 4 Green Bell Pepper (Capsicum)
1 Amla (Nellikai/ Gooseberry)
2 teaspoons Tamarind Paste
Salt , to taste
To roast and powder(masala):
1 tablespoon Coriander (Dhania) Seeds
1/2 teaspoon Methi Seeds (Fenugreek Seeds)
1 tablespoon Chana dal (Bengal Gram Dal)
6-10 Dry Red Chillies
To temper:
2-3 tablespoon Oil
1 teaspoon Mustard seeds (Rai/ Kadugu)
Asafoetida (hing) , A pinch
Curry leaves , A few
Instructions To begin the preparation of Capsicum thokku, first wash and roughly chop the capsicums and grind them semi coarsely in a mixer and keep aside.In a small pan, add few drops of oil and all the ingredients mentioned under to roast and powder. Fry till they are crisp and then fine powder the spices in a mixer .In a kadai, take oil, add mustard seeds and once they splutter, add curry leaves, hing and turmeric powder. To the tempering, add coarsely ground capsicum, the masala powder, tamarind extract and salt. Mix everything well.Saute the chutney for 5-10 minutes with stirring in between. Let it boil well and get a nice taste and color. Don’t add any extra water .The Capsicum Thokku is ready to be relished with Indian breads or with hot steamed rice topped with ghee.
Capsicum Thokku Recipe
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