bell pepper pickle | green capsicum uppinakayi |Heralekayi rasa – dodda mensaina kayi uppinakayi | bell pepper pickle |
Heralekayi, also known as citron, is a citrus fruit known for its thick rind and potent aroma. It is often used in traditional medicine and culinary applications, especially in making pickles and preserves due to its tangy flavor. Bell peppers, on the other hand, are vibrant, crunchy vegetables that come in various colors like green, red, yellow, and orange. They are rich in vitamins A and C, adding a sweet and mild flavor to dishes.
To make a flavorful pickle using citron juice and bell peppers, start by dicing the bell pepper, Combine these with freshly squeezed citron juice, and then add a blend of powdered spices- mustard seeds powder, roasted methi seeds powder, and jeera powder. This combination creates a tangy and aromatic pickle that is perfect for adding a burst of flavor to any meal. The mustard seeds powder gives a pungent kick, the roasted methi seeds powder adds a slight bitterness, and the jeera powder enhances the overall taste with its warm, earthy notes.
heralekayi pickle / kachikayi pickle
Heralekayi rasam
Heralekayi recipes

Ingredients:

• 1 green bell pepper/capsicum
• 1 to 2 heralekayi/kanchi kayi
• ~8 green chillies (slit the green chilies )
• 1 tsp jeerige menasina pudi / bird eye chilli / gandhari chili
• (if you don’t have this chillies, add more green chilies)
• 1 tbsp salt or salt to taste
• 3 tsp mustard seeds powder(raw)

For seasoning:

• 1/2 tbsp cooking oil
• 1/2 tsp mustard seeds
• 1/4 tsp hing
• 1/4 tsp turmeric powder
• 1/2 tsp jeera powder
• 1/4 tsp roasted methi seeds powder / menthya pudi
• 1/2 tsp jeera powder

Method:

To make a flavorful pickle using citron juice and bell peppers, follow these steps:

Prepare the Citron:

1. Cut and squeeze the heralekayi (citron) juice into a bowl, discarding the seeds.

Prepare the Bell Peppers:

1. Wash and dice the bell pepper as shown.

Add Salt and Spices:

1. Add salt to the citron juice, then mix in mustard seeds powder and chili powder.

Combine Vegetables:

1. Add the chopped bell peppers and slit green chilies to the juice mixture. Mix well and set aside for 2 to 3 hours.

Prepare the Seasoning:

1. After 3 hours, heat oil in a pan on medium heat. Once hot, add mustard seeds. When they pop, add hing (asafoetida) and turmeric powder.
2. Turn off the heat, add jeera powder, and mix.

Mix the Seasoning:

1. Allow the seasoning to cool down, then add it to the pickle mixture. Mix thoroughly.

Final Touch:

1. Add roasted methi (fenugreek) powder and mix well. The pickle is now ready!

Tips:

1. For any pickles, salt is the main ingredient for preservation. There should be no compromise on the quantity of salt. This ensures the pickle stays fresh and flavorful
2. For best results, refrigerate the pickle to keep the capsicum fresh and crunchy.