Menaskai recipe | How to make Udupi style menaskai | Capsicum sweet and sour gravy

By Latha on August 18th, 2017

bendekayi kayirasa recipe

Menaskai recipe explained with step by step pictures. This menaskai is prepared using capsicum, hog plum, red chili, sesame seeds, coconut and few other spices. Capsicum menaskai or donnemenasu menaskai is a very tasty gravy. This is an Udupi style sweet and sour gravy and goes well with rice or chapathi.

Menaskai is a very popular sweet, spicy and sour gravy prepared across Udupi-Mangalore or Karavali region of Karnataka. I am very happy to post this recipe as many readers have requested for this. I have used capsicum in this recipe. Also I have used hog plum (ambate or amtekai) for the sourness, which you can replace it with tamarind. Menaskai is prepared using various vegetables like bitter gourd, pineapple, raw mango etc.,

If you are looking for more gravy recipes then do check my Harive soppu huli or dantina soppu saaru, Beetroot onion sambar recipe, upsaaru, dill leaves rasam, massoppu, yellow cucumber sambar, tomato rasam, Snakegourd kootu, bittergourd sweet curry, shunti thambuli and okra sambar recipes.

Or simply visit our gravies section to read many sambar, rasam, thambli, kootu and other gravy recipes.

Capsicum menaskai recipe

Preparation time: 10 min
Cooking time: 20 min
Serves: 3

Ingredients: (measuring cup used = 240ml)

  1. 2 medium sized capsicum
  2. 4 hog plum (ambate or amtekai) or small lemon sized tamarind
  3. A pinch of turmeric powder
  4. 1 big lemon sized jaggery
  5. 2 tsp of cooking oil
  6. Salt as per your taste

Ingredients required for grinding (type 1):

  1. 1 tsp coriander seeds
  2. 3 - 6 red chilies
  3. 1/4 tsp fenugreek or methi seeds
  4. 3 tsp sesame seeds
  5. 1 cup grated coconut
  6. 1 tsp cooking oil

Ingredients required for grinding (type 2):

  1. 1 tsp urad dal
  2. 3 - 6 red chilies
  3. 1/4 tsp fenugreek or methi seeds (optional)
  4. 3 tsp sesame seeds
  5. 1 cup grated coconut
  6. 1 tsp cooking oil

Ingredients required for tempering:

  1. 1 red chili
  2. 1/2 tsp mustard seeds
  3. 1/2 tsp urad dal
  4. 1/2 tsp chana dal or gram dal (optional)
  5. 4-5 curry leaves
  6. 4 tsp cooking oil

Instructions for making menaskai:

  1. Wash and finely chop the capsicum. Also chop the hog plum. If not using hog plum, soak lemon sized tamarind in 1/2 cup of water.
  2. Take a frying pan and dry roast the ellu or sesame seeds. Roast until they start popping but do not burn them.sesame seeds for capsicum menaskai
  3. Next add in 1/2 tsp of oil and roast either (coriander seeds + red chili + methi seeds) or (urad dal + red chili + methi seeds). You can refer either type 1 or type 2. Both the types tastes good. Once done take it out and keep it aside.roasting spices for capsicum menaskai
  4. Next in the same pan add in 2 tsp of oil, chopped capsicum and hog plum (optional). Give a quick stir.chopped capsicum for bendekaikayirasa
  5. Add in turmeric powder, 1/2 cup of water and salt. If using tamarind istead of hog plum, add in tamarind juice now and no need to add extra water.turmeric powder and salt for bendekaikayirasa
  6. Next add in jaggery. Close the lid and cook the capsicum under low flame.jaggery for bendekaikayirasa
  7. Meanwhile take fried ingredients and grated coconut in a mixie jar. Use required water and grind until smooth.grinding masala for capsicum menaskai
  8. Once the capsicum is cooked and soft, add this ground masala.ground masala for capsicum menaskai
  9. Add in required water. Menaskai shall have thick gravy. Adjust salt, sweet and sour level. Bring it to boil and switch off the stove.boiling capsicum menaskai
  10. Temper it with oil, red chili, mustard seeds and curry leaves. Serve it with rice or chapathi.tempering capsicum menaskai

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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