Capsicum Thokku (Green Pepper Pickle)

Posted by Beyond Curries | Tuesday, November 17, 2009 | , , , , | 7 comments »



It's been a long time since I took note of this Capsicum Pickle recipe from a Tamil Magazine. Finally I got a chance to make it last week. I was very skeptical about the taste but I need not have worried after all because it was very good. With minimal ingredients, simple procedure and excellent taste, this recipe is definitely a keepsake. It goes very well with idlis, dosais and even rice, especially curd rice.


Recipe: Capsicum Thokku (Green/Bell Pepper Pickle)
Prep Time: 5 minutes
Cooking Time: 10-15 minutes
Makes: 1/2 cup
Shelf Life: Upto a week in the refrigerator
Recipe Inspiration/Source: Aval Vikatan (Tamil Magazine)
Recipe Level: Basic/Beginner/Easy
Spice Level: Medium
Recipe/Post by: Madhuram

Ingredients:
Capsicum, medium size - 2

To roast and powder
Fenugreek seeds - 1 teaspoon

To grind
Fenugreek powder - 1/4 teaspoon
Asafoetida (Hing) - 1/4 teaspoon
Juice of 1 big lemon
Red chili powder - 1/2 tablespoon
Turmeric powder - a pinch
Salt - 1 teaspoon

To temper
Oil (preferably Sesame Oil) - 3 tablespoons plus 1 teaspoon
Mustard seeds - 1/2 teaspoon

Procedure:
  1. Wash the green peppers, remove the stalk and finely dice them.
  2. Heat a frying pan and toast the fenugreek seeds. Powder it once it is cool and set aside.
  3. In the same frying pan add the 3 tablespoons of oil and once it is hot add the mustard seeds. Now add the chopped peppers and a pinch of salt and sautee it until it is cooked well. Mine is an electric range and it took approximately 12 minutes.
  4. While the capsicum is cooking, in a blender grind together the ingredients listed. Save the extra fenugreek powder for later.
  5. Once the capsicum is cooked well add the ground paste and mix together. Let this cook for another 3-4 minutes.
  6. If you wish you can add another teaspoon of oil to the pickle before removing it from the stove top and mix it well.
  7. Transfer to a clean container which has a lid and close it when it has cooled completely.


Special Notes/Tips:
  • If you have some leftover fenugreek powder you can mix it with idli batter. You can also mix it in buttermilk and drink it. This is a good remedy for stomach related ailments and will also help to cool down the body.


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7 comments

  1. Pari // 17 November 2009 13:21  

    wow! what a great way to use the capsicum. looks yummm.

  2. jayasree // 17 November 2009 17:20  

    Mouthwatering thokku... Great shot.

  3. Sunshinemom // 17 November 2009 19:57  

    Ah! That definitely is lip smacking! Actually 'veral nakka tonarudu'!!

  4. Pavani // 17 November 2009 20:20  

    Very interesting pickle with capsicum. Will definitely try this. Thanks for the recipe Madhu.

  5. meeso // 18 November 2009 03:26  

    That sounds like a perfect pickle to me as I LOVE green peppers :)

  6. Sumi // 18 November 2009 20:41  

    Good one madhu.Love to try these, but unfortunately too much capsicum gives me heart burns I dont know why.

  7. Suma Rajesh // 20 November 2009 16:47  

    woo looks soo spicy and tasty..