Capsicum Perugu Pachchadi Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped capsicum and sauté until they are slightly cooked but still retain their crunch.
• STEP 3.In a bowl, whisk yogurt with salt and turmeric powder. Add the sautéed capsicum to the yogurt mixture and mix well.
• STEP 4.Heat a little oil in a small pan and add red chili powder. Pour this tempering over the pachchadi and mix well.
• STEP 5.Garnish with coriander leaves and serve chilled with rice or roti.

Cooking Tips

• Make sure to sauté the capsicum just until they are slightly cooked to retain their crunchiness.
• Adjust the amount of red chili powder according to your spice preference.
• You can also add a pinch of asafoetida (hing) for additional flavor.
• For a variation, you can add grated coconut or roasted peanuts to the pachchadi.

Storage and Serving

• Capsicum Perugu Pachchadi is best served chilled.
• It can be stored in the refrigerator for up to 2 days.
• Serve as a side dish with rice or roti.