Bell Pepper Thokku


I tasted Red Bell Pepper thokku at my aunt Banu Chithi’s place and just loved it. It goes really well with dosas, curd rice, almost anything. I got the recipe from her and tried it out. She made the thokku using red bell pepper alone. I tried experimenting by using 1 green bell pepper (capsicum) and one red bell pepper.


  • 1 red bell pepper, 1 green bell pepper cut in lengthwise pieces  (or 2 red bell peppers, if you use this, then please see my note for the amount of red chilly powder to add)
  • To dry roast
    • 1 tsp methi (Fenugreek seeds)
    • 2 tsp chana dal
    • A pinch of asafoetida
  • 1 tsp mustard seeds
  • 3 tsp red chilly powder (If you use red bell pepper alone, then 2 tsp will do)
  • Around 1/8 cup gingelly oil
  • 1/2 tsp of methi dry roasted and powdered and asafoetida, to add towards the end
  • 1 tsp tamarind paste or gooseberry (amla) size tamarind
  • Salt to taste


  • Dry roast all the ingredients under “To dry roast” and powder them finely. Keep aside
  • Heat 1-2 tsp of the oil in a pan and saute the bell pepper till they give out a roasted smell. Let them cool and then grind into a paste. It is okay if you see some chunks of bell pepper in the paste. Do not add any water while making the paste
  • Add 1 tbsp of oil and add the mustard seeds, red chilly powder, the red bell pepper paste, the powdered spice powder and salt. After a few minutes, you can check for the salt and spice, and adjust it
  • After frying for a few minutes, add the rest of the oil, tamarind paste and keep stirring till you reach the consistency of a halwa. You will know you have reached the right consistency when the mixture comes together as one mass and the oil starts to ooze out
  • Dry roast 1/2 tsp methi and asafoetida and add it to the mixture
  • Keep aside to cool down
  • Once cooled, store in a dry airtight container and refrigerate

Enjoy with dosa or rice 🙂




2 thoughts on “Bell Pepper Thokku

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