Capsicum Thokku Recipe

Name: Capsicum Thokku Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 25
Cuisine: Indian
Ingredients: 4 pieces Green Bell Pepper (4 Green Bell Pepper (Capsicum)); 1 piece Amla (1 Amla (Nellikai/ Gooseberry)); 2 tsp Tamarind Paste (2 teaspoons Tamarind Paste); 0 pieces Table Salt (Salt to taste); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); ½ tsp Fenugreek Seed (1/2 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tbsp Chana Dal (1 tablespoon Chana dal (Bengal Gram Dal)); 6 pieces Dried Red Chili (6-10 Dry Red Chillies — up to 10); 2 tbsp Vegetable Oil (2-3 tablespoon Oil — up to 3); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 0 pieces Asafoetida (Asafoetida (hing) A pinch); 1 pinch Curry leaves (Curry leaves A few)

Capsicum Thokku Recipe - Indian Pickles & Achar Recipes (Indian)

45 minIndian

Servings25

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin the preparation of Capsicum thokku, first wash and roughly chop the capsicums and grind them semi coarsely in a mixer and keep aside.
2In 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 .
3In 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.
4Saute 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 .
5The Capsicum Thokku is ready to be relished with Indian breads or with hot steamed rice topped with ghee.