One of the best things about blogging is the like minded people you meet. Sushmita Buddhisagar is one such person I befriended on one of the food groups on Facebook. When Sushmita posted the pictures and recipes for a Red Bell Pepper Pachadi on the group wall, I knew I HAD to try it immediately. It was red, it was spicy and oh-so-Andhra in the ingredients it used. I later learned from Sushmita that she learnt it from an Andhra friend. So that absolutely sealed the deal and I HAD TO, HAD TO make it. 😀 😀
Not that I choose recipes from my home state over others but I have so many recipes bookmarked to try that I am spoilt for choice. It also helped that I had Red Capsicum handy at home along with all other ingredients!
Before I go on to the recipe, a little more about Sushmita. For the short while I have known her, I have found Sushmita to be a warm and generous person, ready to share and free with compliments. I hope to learn more about her as our friendship blossoms.
How to Make Red Bell Pepper Pachadi
- 2 Large Red Capsicums, Red Bell Peppers
- 3 Garlic Cloves
- 2 Green Chillies
- 2 Red Chillies
- 1/2 tsp Jeera or Cumin
- 2 tbsp Til or Sesame Seeds
- 1 tsp Thick Tamarind Pulp
- 1/2 to 1 tsp Oil
- Salt to Taste
- Lightly oil the outside of the red bell pepper.
- Over medium flame, roast the bell pepper till the skin begins to shrivel.
- Let the red bell pepper cool.
- Cut into quarters and discard the seeds inside.
- Generously oil the outside of the bell pepper.
- Cut the red bell pepper into quarters.
- Discard the seeds.
- Line a baking sheet with foil.
- Place the oiled bell pepper pieces (skin-side down) on the foil.
- Bake at 150°C for about 15 to 20 minutes.
- Flip over and bake again for 5 minutes.
- Let the pieces cool.
- Dry roast the sesame seeds and red chillies till they start to change colour.
- Set aside.
- Dry roast the cumin till it starts to change colour and set aside.
- Grind together the bell pepper pieces, garlic, cumin, sesame, red chillies, green chillies, tamarind, and salt along with a little water to a smooth paste.
- Serve as a side for rotis.
Mix with hot steamed rice topped with sesame oil.