Abhi is very fond of pachadis. Hence I will be posting all sorts of chutneys that we can make with various veggies that are available. This chutney is best when served with Dosa's. When you make masala dosa you can brush the dosa with this chutney before you stuff it with aloo curry.
**Generally we donot add paprika to chutneys but I do add a pinch to this paticular chutney as it turns out to be sweeter than what you expect a chutney to be**
Red capsicum - 3
Garlic- 4 cloves
Oil - 3 tbsp
Ghee 1 tea spoon
Mustard Seeds - 1 tbsp spoon
Ural dal - 1 tbsp
Curry leaves - 5
Channadal - 1tbsp
Red mirchi - 5
Green mirchi - 5 small
Cashew nuts Powder- 1 tbsp
-Add oil to a skillet and add in a part (1/2) of the thadka ingredients along with powdered cashew garlic and green / red mirchis.
-Add cut capsicum and saute until its cooked and starts sweating.
-Blend this cooked capsicum into a fine paste.
-You add the rest of the thadka on top of the chutney and by using ghee for this will make the capsicum pachadi very tasty.