Green bell peppers and green chillies thokku is a tongue tickling , spicy chutney like pickle!!
We need not rely on the mangoes when out of season, as peppers are available almost through out the year and makes a great tasty difference to the idlis and dosas which we have so often. Coconut chutney makes me weary sometimes and I long to have a different side dish without the coconut, something which will remain good for a long time, so a thokku is the ideal way to enjoy the combination of peppers and green chillies.
4 big green peppers, sliced, seeds removed.
5 -6 green chillies, washed and cut.
1 small berry size tamrind.
3 tbsp sesame oil.
salt to taste ( rock salt )
1/2 tsp of roasted ground methi /fenugreek seeds powder.
A generous pinch of asafoetida powder or crystal.
1 tsp sesame oil
1 tsp mustard seeds.
Take a heavy bottomed pan, heat some sesame oil, add the chopped peppers, green chillies,asafoetida crystals or powder and sautee nicely till smooth, and the peppers look almost charred.
Remove from the flame. Let it cool down and then grind to a paste along with tamrind piece, salt.
At this stage the thokku is actually done but since I want to preserve for a long time I would like to do the tempering and sautee the ground paste again in a pan.
Let the pan heat up, add oil, splutter the mustard seeds, add the ground paste, add the fenugreek seeds powder,check for salt . mix well, add left over oil, keep the flame on low and continue to sautee till the thokku comes together in a thick consistency. the oil floats on top and now we can remove the thokku from flame.
Green bell peppers and green chillies thokku is ready.
This tastes great with Idlis and dosa and curd rice.