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Blogging Marathon# 34: Week 1/ Day 2 Theme: Cooking with Capsicum/ Peppers Dish: Green Pepper/ Capsicum Avakaya Day 2 of BM# 34 and today I have a spicy hot Andhra pickle made ith green bell peppers. I'm just learning that every vegetable can be used to make avakaya. I asked my mom what to make for this week's 'Cooking with Bell Peppers/ Capsicum' theme and she said let's make 'Avakaya'. I wasn't sure how it was going to taste, but went ahead with her proposal. It was sure spicy and tasted just like hmmmm.. avakaya should taste like but with...

Total time

0 minutes


  • 2 bell peppers Capsicum (/ - medium (chopped into 1" pieces))
  • 2 tbsp tamarind (pulp)
  • 2 tbsps chili powder (Red (preferably pickle ))
  • 1 tsp Fenugreek (Ground)
  • to taste Salt ((~2tbsp))
  • 2 ~ 3 tbsp Gingely (oil)
  • 2 tsp Mustard seeds
  • 3 ~ 4 cloves Garlic (, minced (use 1tsp hing or asafoetida instead of garlic cloves))


  1. 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.
  2. Add tamarind pulp, red chili powder, ground fenugreek and salt to the cooked capsicum. Mix well.
  3. 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.
  4. 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.
  5. View the recipe instructions at Cook's Hideout

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