DONNE MENANSINAKAYI MOSARU SASIVE

 DONNE MENANSINAKAYI MOSARU SASIVE

Capsicum ( called Bell Pepper in the United States) is a commonly available vegetable in India. In Hindi, it is called Shimla Mirch while as in Kannada, it is called Donne Menasinakayi.
We use this versatile vegetable to make side dishes, snacks, as well as raita.

As you know, capsicum/ bell pepper has several health benefits. 

We like capsicum a lot in my family,. So, it is not surprising that you will find many recipes for dishes made with capsicum in this blog, including:-

• Cabbage Stuffed Capsicum 
• Besan Wali Simla Mirch
• Capsicum Menaskai 
• Gobhi Shimla Mirch

Today's dish is from my Home State of Karnataka. It goes well with hot steamed rice and is made with capsicum/bell pepper and curds. The grinding of mustard seeds (called Sasive in Kannada) along with coconut gratings and chillies gives it a distinctive flavour which we love! I have adapted this from a YouTube video by Veg Recipes of Karnataka.

We loved this with hot steamed rice and rasam. I am sure you will like this too! 

Ingredients:

• Capsicum, large- sized,  2 
• Fresh Curds 1/2 cup
• Salt, to taste 

To Be Ground To A Paste:-

• Fresh Coconut Gratings, 1/2 cup
• Green Chillies, 2
• Mustard Seeds, 1/2 tsp

For Seasoning :-

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Red Chilli, broken into halves, 1
• Curry Leaves, a few
• Asafoetida, 1/4 tsp 
• Oil, 1 tbsp

Method:- 

Wash the capsicum and remove the stalk, cut the capsicum and discard the core

Chop the capsicum into small pieces

In a mixer jar, grind together the fresh coconut gratings, green chillies and mustard seeds to a fine paste adding the required amount of water. Keep aside

Heat oil in a thick bottomed kadhai and on medium heat, add the mustard seeds

When they start to splutter add the urad dal and saute till the dal changes colour

Add the broken red chilli, asafoetida and curry leaves and saute for a few seconds

To this add the chopped capsicum and a little salt. Saute on medium heat till the capsicum gets cooked  and a little roasted  ( take care this does not get burnt) 

Allow this to cool

In a bowl mix together the freshly ground paste and the curds

Now add the roasted capsicum and salt to taste. Mix well

Add water -only if required - to get the desired raita-like consistency 

Serve with hot steamed rice

BEETROOT SASIVE

 BEETROOT SASIVE

In my house over the years my family has got used to hearing me say that people don't dislike particular veggies, they dislike how they are cooked!! A case in point is my husband's old dislike for beetroot. He used to hate beetroots years ago but now eats them quite cheerfully! 

I must mention that beetroot is really good for health as detailed in this article,  " The Benefits of Beets" in the Mayo Clinic website.

Elsewhere in this blog, you will find recipes for dishes made with the good-for-health beetroots, such as:-

• Beetroot Soup, 
• Beetroot Poriyal
• Beetroot Halwa. 

Today's easy to make recipe is from my Home State of Karnataka. It is called "Beetroot Sasive" and is popular in the coastal areas of the state. This dish was on the menu in most of our visits to our old hometown. This is usually served as an accompaniment with hot steamed rice.

This dish does not call for the use of onion or garlic so can be made as a Satvik dish on days when you don't want to use onion or garlic. 

Do try this out for yourself and let me know what you thought of it. 

Ingredients:-

• Beetroots, 350-400 gms  
• Turmeric Powder, 1/4 tsp 
• Fresh Coconut Gratings, 1 cup
• Mustard Seeds, 1/2 tsp
• Byadgi Red Chillies, 4
• Salt, to taste

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Red Chilli, 1 ( broken into halves) 
• Curry Leaves, 1 sprig
• Coconut Oil, 2 tsp 

Method:-

Wash the beetroots thoroughly. Snip off the crown

Peel and grate the beetroots

Take the grated beetroot in a thick bottomed kadhai, add  1 cup of water, turmeric powder and salt

Mix well  and cook covered on medium heat  till it gets done. Take care that it does not get overcooked as beetroot tends to get cooked fast.

In a mixer jar, grind together the coconut gratings, Byadgi red chillies and mustard seeds to a smooth paste adding just the required amount of water

Add the freshly ground masala to the cooked beetroot, mix well and bring to a boil

Check for salt and add only if required

Heat coconut oil in a small pan and on medium heat add the mustard seeds, when they splutter add the broken red chilli and curry leaves. Saute for a few seconds

Pour this seasoning on to the Beetroot Sasive

Transfer to a serving bowl

Serve the Beetroot Sasive along with hot steamed rice