Traffic Signal Capsicum Pickle.

 

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Capsicum pickle was the idea i got from Sikandulous cuisisine. In that Red Bell pepper was used . I thought of using three coloured  capsicums and  made some variations . Yesterday was the ideal day as i had a mood to cook in the afternoon hours. So after make Idli Chutney powder, grinding the Idli maavu i cut the capsicums and got ready to make a pickle. After a walk   i made this simultaneously preparing for dinner. Quite an easy one and tastes deliciously too.

Ingredients:

Red, Green, Yellow capsicum -1 each

Tamarind – small lemon size

Red Chilli powder – 2 tsp

Gingelly Oil – 3 tbls

Turmeric powder -1 /2 tsp

Jaggery -1 tbls

Hing – 1 tsp

Mustard seeds -1 /2 tsp

To Roast and grind

Mustard Seeds -1 tsp

Methi seeds -1 tsp

Method:

1. Wash and cut capsicums into small pieces.

2. Soak Tamarind in water for half an hour.

3. Dry roast Mustard seeds and Methi seeds and grind them to a fine powder .

4. Squeeze thick Tamarind juice from the soaked tamarind.

5. Heat oil in a kadai. When it gets hot add mustard seeds and hing. Then fry the capsicum well . You can add little sugar so that the color will not change. Add tamarind juice, Turmeric powder and red chilli powder. Mix well. Cover and slow cook the gravy  .

6. In 10 to 15 minutes the pickle will become thick . Now remove the lid  and cook in an open pan . Add the powdered mustard- methi  combo to this and give a stir.

7. Finally add jaggery and mix well. Add a dash of gingelly oil and switch off the flame. When cool store in air tight containers.

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