Feb 1, 2015

Capsicum Yennagai ` ದೋಣ್ಣ ಮೆಣಸಿನಕಾಯಿ ಎಣಗಾಯಿ

Capsicum Yennagai

Yennagai made using Capsicum makes another tasty side dish. This is another delicious North Karnataka dish, here I am using capsicum that are found in North Karnatak, these have thin skin & are spicy/hot than the peppers found in South.
These capsicums definitely makes a spicy dish..

Ingredients :
Small Capsicums : 5 - 6 
Onion : 2
Garlic : 4 -5 cloves
Uchhellu pudi/Niger seeds powder: 1tsp
Roasted groundnut : 2 tsp
Poppy seeds : 1 - 2 tsp
Sesame seeds : 1 - 2 tsp
Jeera : 1/2 tsp
Grated coconut :  1 Tbsp (optional)
Curry, Coriander leaves  : few
Jaggery : to the taste
Tamarind juice : to the taste

Method :
Chop onions in to small pieces.
Roast ground nuts, poppy seeds, sesame seeds one by one.
Now grind ground nut, sesame, poppy seeds & jeera together, add coconut, onion, garlic, few strands of corander leaves, few 5 -6 curry leaves & make a fine or coarse paste, add salt, turmeric powder, uchellu powder, jaggery, tamarind juice & mix well.

Clean the capsicums, slit them in to 2 or 4 parts.

Now fill the capsicums with the paste.


Take a kadai, add oil, when its hot, add mustard seeds, when it splutters add stuffed capsicums to the kadai, close the lid, put on low flame for few minutes.

Add the remaining masala, check now & then so masala shouldn't get stick to the bottom of kadai, after frying for few mins add water.

let it cook until the raw smell disappears & get a nice flavor .

Can be served with roti, chapati, rice.

PS :- Poppy seeds, Sesame seeds, ground nuts & coconut are optional, Uchellu/Gurellu is enough for the curry.


siddeshwar said...

love jolada rotti - capsicum yenagai combination

Manjula Umesh said...

Yes, thats makes a good combo

Ranjita Hegde said...

When to add garlic?

Ranjita Hegde said...

When to add coriander and curry leaves - to grind or to garnish?

Manjula Umesh said...

Hi Ranjita,
Thanks for visiting the blog.
Yes,I had missed the garlic in the procedure, while grinding onion, u need to add garlic, few strands of coriander leaves & curry leaves, you can use for garnishing too as well.


paikavya@gmail.com said...

Thanks so much for sharing this recipe. Just a quick question regarding Ucchellu pudi. Is this chutney powder or just ground ucchellu?
Can you please share how to make it?

veeresh barigidad said...

Akka..... :)

Usha followed these instructions and prepared Capsicum Yennagai.... its awesome :P :P

enjoying the feast right now.....

veeresh barigidad said...
This comment has been removed by the author.
Manjula Umesh said...

Hi Paikavya, here I have used uchellu pudi without any additions, means dry roast uchellu and make powder of it keep in a air tight container, it can be used in many side dishes for chapati,rotti and u can make chutney out of dry roasted uchellu by adding salt, curry leaves, garlic,dry roasted red chillies and grind it to powder. Thanks for visiting the blog and sorry for very late reply.

Manjula Umesh said...

Hi Veeresh, thanks for the comment :)

Aanandlahari said...

What is Uchellu Pudi? Would you please use Hindi/English word alongside with karnatic word so that non Kannada persons can understand it.
I accidentally came to your /log and loved its authentic recipes. Please bring more such authentic recipes. All the best to your blog.

Manjula Umesh said...

@ Anadalahari, Thank you for the valuable suggestion, sorry for late reply.Nigers in English, Ramtil, Kalatil, Surguja in Hindi.