Pachadi series: Carrot & Capsicum pachadi | Carrot &Green Bell pepper chutney)

Last Updated on

Carrot & Capsicum Pachadi recipe-


  • Medium size carrots about 4
  • Small Green bell pepper – 1
  • Green chilles- 5
  • a handfull of coriander leaves
  • few curry leaves
  • Tamarind paste and salt.

Dry ingredients :

  • chana dal – 3 tsps
  • urad dal – 1 1/2 tsp
  • dhania and jeera – 1/2 tsp each

Take these four ingredients in a dry pan and toast them till light brown. Once warm transfer these to a mixer and grind to a fine powder.


  • Peel and chop the carrot to small pieces. chop the green bell pepper and slit the chilles.
  • In a pan add two tsps of oil, then add the curry leaves and green chillies. After a minute add the veggies and salt. Cover and cook till soft. Just before turning off the stove add the coriander leaves and tamarind.
  • Combine this mixture with the powdered dry ingredients and grind to a coarse paste. If the mixer is not cooperating, add a bit of water. That should work.
  • Transfer the mixture to a bowl, adjust the seasoning and do the talimpu (tempering).. Take a tsp of oil, once hot add few mustard seeds. Then half a tsp each of chana dal, urad dal and jeera. Then add the curry leaves and a pinch of asafatedia.
  • Serve with chapathi or hot white rice. Also tastes great with toasted wheat bread

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.