Capsicum Thokku, is a spicy and flavorful thick mixture of capsicum, onion and tomato that would be a perfect accompaniment for rice, Dosa, Idli, uthappam etc. Considered as an excellent side dish, Capsicum Thokku/Capsicum Chutney tastes great with anything and everything. The rich aroma of all the spices cooked with the capsicum is the secret of this recipe. The combined flavor of capsicum and green chili enriches the taste.
Basically, Capsicum, green chili, ginger, garlic along with curry leaves and coriander leaves are ground together and then boiled along with tamarind paste to make a thick paste, but we wanted to try this recipe a little bit differently and honestly it turned out so good that I couldn’t stop myself from sharing this ultimate “Capsicum Thokku” recipe with you. So lets dig in!
The Capsicum Thokku can be served as a side dish with various Indian breads or with hot steamed rice topped with ghee. Try this Capsicum Thokku recipe and share your experience with us!
You can also use red and yellow capsicum along with green ones to make this recipes.
|Cumin Seeds||1/2 tsp|
|Fennel Seeds||1/2 tsp|
|Black Mustard Seeds||1/4 tsp|
|Garlic (sliced)||1 tbsp / 6 pcs.|
|Ginger (chopped)||1 tsp|
|Onion (sliced)||2 medium size|
|Tomatoes (sliced)||2 medium size|
|Green Capsicum (sliced)||2 medium size|
|Red Chili Powder||1 tsp|
|Turmeric Powder||1/2 tsp|
|Coriander Powder||1/2 tsp|
|Cumin Powder||1/2 tsp|
|Green Chilies (slit)||2-3|
|Tamarind Water or Pulp||1/4 tsp|
|Curry Leaves||8-10 leaves|
|Coriander Leaves (chopped)||2 tbsp|
|Salt||1 tsp – As Per Taste|
|Olive Oil||4 tbsp|
How To Cook:
Step 1: Deseed and slice the capsicums, slice onions & tomatoes. Set aside.
Step 2: Heat oil in a kadai or a pan. Add cumin seeds, mustard seeds, fennel seeds, ginger, garlic and mix well. Sauté 1 minute on medium heat.
Step 3: Add onions and mix well. Sauté until soft & translucent on medium heat.
Step 4: Add tomatoes, sprinkle sugar and sal. Sauté on medium heat until tomatoes are soft & mushy.
Step 5: Add red chili powder, cumin powder, coriander powder, turmeric powder and green chilies. mix well. Sauté 5 minutes on medium heat.
Step 6: Add sliced capsicums and mix well. Fry 2-3 minutes on medium heat.
Step 7: Add curry leaves and tamarind water or pulp. Pour 200ml water and mix well. Cook on medium heat for 5-7 minutes.
Step 8: Garnish with coriander leaves. mix well before serving hot with chapatti or roti.
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