Capsicum Pachadi Recipe | Bell Pepper Side Dish for Rice & Roti
Learn how to make restaurant-style Capsicum Pachadi (Bell Pepper Pachadi) at home in just 10 minutes. This South Indian side dish pairs perfectly with hot rice, chapati, roti,
or as a spread for dosa. Tangy, mildly spicy, and packed with flavor — a perfect everyday recipe for lunch and dinner.
INGREDIENTS
– 2 capsicums (red & green bell peppers), finely chopped
– 1 cup thick fresh curd / yogurt
– 1 onion, finely chopped
– 2 green chilies, slit
– 1/2 tsp mustard seeds
– 1/2 tsp cumin seeds
– 1 sprig curry leaves
– 2 tbsp oil
– Salt to taste
– Pinch of turmeric
– 1 tbsp coriander leaves, chopped
INSTRUCTIONS
1. Heat oil, add mustard seeds, cumin seeds, and curry leaves.
2. Add chopped capsicum and saute for 2-3 minutes on medium flame.
3. Add onion, green chilies, salt, and turmeric. Cook until capsicum is tender but crunchy.
4. Let the mixture cool completely.
5. Whisk curd until smooth, then mix in the capsicum mixture.
6. Garnish with coriander leaves and serve with hot rice.
TIPS
– Use thick curd (hung curd) for best texture.
– Do not overcook capsicum — it should retain a slight crunch.
– Add a pinch of sugar if the curd is too sour.
– For Andhra style, add a spoon of tamarind pulp.
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