Capsicum Pachadi

How to Prepare

1. Heat 4 tbsp of oil in a kadai over medium heat.
2. Add 2 tsp of mustard seeds and wait until they splutter.
3. Add 20 dried red chilies
4. 4 tsp of urad dal, and 2 tsp of chana dal. Sauté until the dals turn golden brown.
5. Add 10 chopped green capsicums and sauté for 8-10 minutes until they soften.
6. Add 2 cups of tamarind extract and salt to taste. Cook for another 5 minutes.
7. Turn off the heat and let the mixture cool completely.
8. Transfer the cooled mixture to a blender and grind it into a coarse paste.
9. Heat 2 tbsp of oil in a small pan, add 2 tsp of mustard seeds, a pinch of asafoetida, and a few curry leaves for tempering.
10. Pour the tempering over the ground capsicum pachadi.
11. Mix well and serve with rice or dosa.