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Capsicum -2 big, Ginger - small piece, Green Chillies - 3 , Salt, Mustard seeds, Dried Red Chilli(Vetha Milagai) - 1, Tamarind Paste(as for sambar), 2 tsps of oil, black gram - 1 tsp, rice flour - 1 tbsp
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Cut Capsicum, Ginger, red chillies into small pieces, Make thick tamarind paste.
Fry small amount of oil, add mustard, black gram, dried red chilli, green chilli, within few seconds, add capsicum, ginger, fry for a minute, then add tamarind paste and salt and let it be on fire for 10 minutes, then add rice flour paste to it to make it thicker.
This pachidi stays even for 2 weeks. This makes a excellent side dish for chapathis, dosais, idly's, even with bread, poricha kootu, curd rice, also can be had mixed with rice.
No Need to say it is family's favourite...
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