Green Capsicum – 2 large finely chopped

Tamarind – 1 Lemon sized ball soaked in 3 cups of hot water or 1 tbsp Tamarind paste

Oil – 6-8 tbsp

Mustard Seeds – 1 tbsp

Methi Seeds – 1 tbsp or Fenugreek powder – 1 tbsp

Turmeric Powder – 1 tbsp

Red Chilli Powder – 1 tbsp

Jaggery – 3-4 tbsp grated

Asafoetida – 1 tsp

Green Chillies – 2-3 numbers finely chopped

Curry Leaves – 1 sprig


Wash the capsicum and finely chop them.

Extract Tamarind essence and discard the pulp.

In a kadai add oil – once hot add mustard seeds, green chillies, methi seeds or powder, curry leaves, asafoetida and saute for a few minutes.

Now add capsicum, turmeric powder and red chilli powder and saute for 5-6 minutes till capsicum becomes soft.

Now add the tamarind essence, jaggery and salt and let it boil till the liquid thickens.

Yummy Kudamilagai Oorugai (Capsicum Pickle) is now ready !!