If you start tasting the home made pickles, you hardly go for store bought ones. This is my opinion. With the loads of preservatives, artificial color and vinegar it spoils the whole taste of the ingredients. If you are not confident in making pickles due to the lengthy process use some simple methods to prepare quick ones with the seasonal veggies. But oil is the main preservative here. So no compromise on that.
Recipe: Capsicum Tokku
Prep Time: 25 minutes
Cooking Time: 25 minutes
Yields: One 500 gms jar
Spice Level: Medium to Hot
Recipe Level: Easy/Beginner
Recipe/Post by: Viji
To quick fix pickles, prepare this pickle podi and keep it ready. I don’t prefer to make it in batches as it loses its flavour and taste in due course.
For Pickle Podi:
1 tbsp Vendhayam/Methi/Fenugreek Seeds
½ tbsp Mustard Seeds
One small cube Perunkayam/Hing/Asafoetida (what we call Katti perunkayam in paste form and not the powder)
Dry roast them and keep it ready.
For Capsicum Tokku:
Chop the capsicums as shown. If different colors are not available use the available ones.
Soak a lemon sized tamarind in hot water and extract thick juice – approximately ¼ cup.
1 tbsp Pickle Podi
2-3 tsp Red Chili Powder (Adjust as per your taste)
½ tsp Haldi/Turmeric Powder
A Pinch of Hing powder (if not used in pickle podi)
Salt to taste
3 tbsp Sesame Oil
½ tsp Mustard Seeds
Few Curry Leaves
One clean jar
In a skillet temper as given.
Add the turmeric powder and red chili powder first at low flame.
Then add the chopped capsicums and saute for a while – 2-3 minutes.
Now add the tamarind juice and salt. Let it boil for while.
Add the pickle podi and stir till the oil separates.
It is similar to pulikatchal. Very tasty one goes well with curd rice and even with our tiffins. For a change you can mix it with rice and eat like puli rice.
If only green ones are available, prepare it with one colour. But the red ones really adds taste to it.
You can prepare with bajji milagai also (banana pepper)