Print Recipe

Bell Pepper/ Capsicum Avakaya

Course: condiments
Cuisine: andhra
Author: Pavani


  • 2 Bell peppers Capsicum / - medium (chopped into 1" pieces)
  • 2 tbsp Tamarind pulp
  • tbsps chili powder Red (preferably pickle )
  • 1 tsp fenugreek Ground
  • to taste Salt (~2tbsp)

For Tempering:

  • 2 ~ 3 tbsp Gingely oil
  • 2 tsp Mustard seeds
  • 3 ~ 4 cloves Garlic , minced (use 1tsp hing or asafoetida instead of garlic cloves)


  • Heat 2tsp oil in a pan, add the chopped peppers and cook on medium flame until the pieces are lose their crunch and are slightly tender. Turn off the heat and remove them into a bowl.
  • Add tamarind pulp, red chili powder, ground fenugreek and salt to the cooked capsicum. Mix well.
  • Heat 3tbsp oil in a small saucepan, add mustard seeds and once the seeds start to splutter add garlic cloves and turn off the heat. Let the tempering cool for a little bit before adding to the capsicum mixture.
  • Enjoy right away or store in an airtight container in the fridge. Serve with steamed rice or upma or idli or dosa or as a spicy sandwich spread.


Lets check out what my fellow marathoners have cooked today for BM# 34.