Capsicum pachadi Chettinadu special

In Chettinadu pachadi is very famous side dish,it resembles sambar but for sambar the dhal will be really cooked but for pachadi the dhal will be half boiled.

Ingredients

Capsicum - 1 medium sized

Onion - 1/4 the medium sized

Tomato - 1 medium sized

Thoor dhal (thuvaram parupu) - 3 table spoons

Tamarind - 1/4 the lemon size(if you are using tamarind paste then 1/2 teaspoon)

Coriander powder - 1/2 teaspoon

chilly powder - 1/2 teaspoon

Salt - as needed

For seasoning:

Oil- 1 table spoon

Mustard seeds - 1/4 teaspoon

Urad dhal(ulndham parupu)- 1/4 teaspoon

Asafoetida - 2 pinches

Jeera - 1/4 teaspoon

Coriander leaves - 1 table spoon

Method:

1.In pressure cooker boil the dhal for 2 whistles.In a vessel soak tamarind and salt for 10 mins and take juice out of it.

2.Wash and chop the capsicum.In a kadai pour the oil when it gets hot add the asafoetida,mustard seeds when the mustard seeds platters add urad,and jeera when urad turns brown add the onion when it turns transparent add the capsicum and tomato,fry it until tomato gets soft.

3.Now add the boiled dhal to it and add turmeric powder cover it with lid.When capsicum gets

cooked add the coriander powder ,chilly powder and tamarind juice.

4.Allow it to boil for 5 mins.Then garnish it with coriander leaves.