capsicum masaru sasive | dappa menasinakayi mosaru bajji recipe |dodda menasinakai recipe

Capsicum Masaru Sasive is a flavorful and spicy South Indian dish made with bell peppers (capsicum) cooked and  masale made with mustard and coconut is added. The dish combines the sweetness of capsicum with the pungency of mustard seeds and the creaminess of freshly grated coconut, creating a unique and delicious blend of flavors. Adding yogurt makes it a more flavorful and tastiest dish. Often garnished with curry leaves and served with rice or rotis, it is a popular choice for a comforting yet vibrant meal. The simplicity of ingredients and the complexity of taste make Capsicum Masaru Sasive a favorite in many households.
In this recipe I have used peanut curd, if you are not a vegan you can use regular dairy yogurt.
Vegan / plant based yogurt recipes:
Peanut / groundnut curd
Almond curd
Soy curd

Ingredients:

• 1 capsicum/ dodda menasinakayi | dappa mensasinakayi
• 1/2 cup curd (dairy or non dairy) I am using peanut curd
• chopped coriander leaves
• 1/2 tsp salt or salt to taste

For seasoning:

• 1.5 tsp cooking oil
• 1/2 tsp mustard seeds
• 1/2 tsp uddina bele/urad dal
• few curry leaves

Grinding/masale:

• 1/4 tsp for masale
• 1/4 cup grated coconut
• 2 green chilies(optional)
• around 1/4 cup water

Method:

1. Finely chop the bell pepper and set aside.
2. Heat oil in a pan over medium heat.
3. When the oil is hot, add 1/2 tsp mustard seeds.
4. Once the mustard seeds pop, add urad dal and cook until golden brown.
5. Add curry leaves to the pan.
6. Add the chopped bell pepper.
7. Stir occasionally and cook the capsicum until tender.
8. Turn off the heat and let the mixture cool.
9. Grind mustard seeds, green chilies, and coconut without adding water initially; then add water and grind to a fine consistency.
10. Add the ground masala, yogurt/curd, salt, and coriander leaves to the cooled capsicum, and mix well.
11. Dodda Menasina Kayi Sasive is ready to serve.
12. Enjoy with rice, rotti, or as a raita