Capsicum Thayir Pachadi/Sauteed bell pepper in mild yogurt gravy.
Capsicum pachadi is a combination of chutney and raita. This goes well as a side dish with rice and or roti's/Chapthi. My mom gave me this recipe after seeing it in a magazine. She loved the taste and later asked me to try also.
Green capsicum - 2 medium
Pottu kadalai/fried gram/dalia - 1 tbsp
Green chillie - 2
Ginger - 1/2 inch
Coriander leaves - few
Salt as needed
Oil - 2 tsp
Mustard seeds - few
Cumin seeds - 1/2 tsp
Yogurt/curd - 4 tbsp
Cut capsicum into very thin pieces.
Grind together potti kadalai, green chillies, ginger, coriander leaves, salt as needed for that and little water to a fine paste. Keep aside.
Heat oil in a pan and add mustard seeds, cumin seeds. Wait for few seconds and add capsicum. Fry for few minutes till they are soft but firm. Add salt and keep stirring. Next add the ground ingredients and fry together for 2 - 3 minutes. Remove and cool completely. Later add yogurt/curd and mix well and serve.
Sending this to Sara's CWS- Cumin seeds event.