Capsicum Roti Pachadi Wednesday, October, 4, 2006

                                 We all (both mom’s side and in-laws side) love roti pachallu( Plural form of  roti pachadi). My mom n grandmom make roti pachallu using any vegetable they find.

Eg:Kothimeera Tomato roti pachadi – Coriander leaves,tomato chutney,
      Pudina tomato roti pachadi – Mint leaves,tomato chutney,
      Vankaya Dosakaya roti pachadi - Egg plant, indian cucumber chutney,
      Vankaya tomato roti pachadi - Egg plant, tomato chutney,
      Vankaya roti pachadi - Egg plant chutney,
      Tomato  roti pachadi - Tomato chutney,
      Cabbage roti pachadi - Cabbage chutney,
      Dondakaya roti pachadi - Tindora chutney,
      Carrot roti pachadi - Carrot chutney, …etc,…..

But this capsicum pachadi is my own creation. Long time back(almost 2 yrs back) I bought capsicum in a sale. For almost 2 days we had capsicum curry. Got fed up with same capsicum curry,… so prepared capsicum tomato curry,…..which was an utterly failed experiment. Then I got this idea,…capsicum chutney,…I made on the same lines we follow for other vegetables. It was a big hit. This chutney became famous in our friend’s circle,…and everybody liked it. May be the capsicum’s flavour makes it so tasty.    

                   

                                                  Capsicum Roti Pachadi
              Before proceeding to the actual recipe let me tell u about the word Roti pachadi.
Pachadi means Chutney/pickle.
Roti : The chutney made in Rolu ( Indian Mortar) is called roti pachadi. Any chutney will taste good if we make it in a “Rolu” (Indian Mortar)

         Though I have used mixie here (instead of Rolu (Mortar)) , I like to refer it as roti pachadi,….
Ingredients :
Capsicum – 4
Green chillies – 2
Garlic pods – 2-3 medium
Jeera – 1-2 tspn
Tamarind water – 3 tbsp
Oil – 2-3 tspn
Salt to taste

Method :
1.Heat oil in a pan and add green chillies, capsicum and close with the lid.
2.Let them cook on slow flame.
3.Remove from the fire once they become soft (Takes roughly 7 min).Remember,….don’t overcook them.
4.In a mixie, add garlic pods, above softened capsicum + green chillies , jeera, tamarind water, salt. Grind them.
5.Serve with hot rice, indian clarified butter. Also goes well with Masala vada, pakodi,…

Note : This chutney can be served with / without tempering. Both versions tastes good. I do either way.In the picture above  u don’t find tempering.

For tempering :

1.Heat 1 tspn of oil in a pan , add red chillies(Check the spice level of the chutney once , since we have already added green chillies during frying.), 1 tspn of urad dal + Chana dal, jeera-1/2-1 tspn, mustard seeds-1/2 tspn.
2.When mustard seeds splutter add curry leaves – 10 no. , coriander leaves (optional).
3.Add this mixture to the chutney. 
 

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