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Capsicum Curry (Mensakai)

Posted By Vardhini On February 8, 2012 @ 7:30 am In Blog Hop,Gallery,Gravies,Healthy Recipes,Indian,Main Dish,Side Dishes | No Comments

This is the14th edition of the Blog Hop Wednesday and this month I am paired with Shree of ShreeZ Kitchen. She has a variety of recipes and since my favorite veggie is capsicum I picked this dish. Glad to be part of the blog hop as it introduces me to a lot of bloggers.

From Shree’s post, Menasaki is a sweet, spicy and tart dish and is an integral part of Udipi cuisine. This is my first Udipi dish and I was very excited to learn something new. I omitted the sweet part since I did not have jaggery on hand. This is a gravy dish and is a perfect side for rice or rotis. This capsicum curry is going to be on the menu quite often since it is not only easy to make, but also tasty. Off to the recipe. Recipe adapted from ShreeZ.

Ingredients – To Roast and Grind
2 tbsp sesame seeds
2 tbsp peanuts
2 tsp cumin seeds
3 red chillies
2 tbsp coconut (Do not roast)

2 tsp oil
1/4 tsp mustard seeds
1 tsp urad dal
2 red chillies
1 cup onion
3 cups capsicum
1 cup water
Turmeric powder

Dry roast the sesame seeds and keep aside. Take care not to burn them.

Next roast peanuts, cumin seeds and dry chillies. Keep aside and allow to cool.

Take in a blender along with coconut.

Blend to a smooth paste using water as needed. Keep aside.

Heat oil and splutter mustard seeds. Add urad dal and red chillies.

When the dal turns golden brown add onions.

Onions are cooked.

Add the capsicum.

Add the ground masala and a cup of water.

Add salt and turmeric powder.

Mix well and bring to a boil.

Simmer until the capsicum is cooked. (Say about 10 – 12 minutes.)

Capsicum curry ready and can be served with rice or rotis.
Sending to Sangee’s Show me your HITS.

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