Ingu menasu recipe | How to make green chilli hing fry | Hasimenasinakayi fry recipes
By Latha on Jan 27th, 2024
Ingu menasu or green chilli fry recipe explained with step by step pictures and video. Hasimenasinakayi ingu menasu is a very easy and tasty malnad style side dish recipe and is prepared using green chillies, coconut oil, mustard, hing, cumin, turmeric powder and tamarind juice. Tamarind jucie can be replaced with curd or lemon juice.
This is a very easy recipe, which you can prepare in just 5 minutes. I have used less spicy green chillies here. However if the chillies are spicy, you can deseed them while slitting to reduce the spiciness. Also I have explained 3 different ways to prepare ingu menasu. Using tamarind, lemon juice and curd. You can use kanchikai or heralekai juice as well.
You can prepare this and store it for few days. And serve it with roti or chapathi or rice or curd rice or with any chats. You can find one more spicy red chilli chutney (ranjaka) on this website. You can also find many north karntaka recipes.
You can find many palya or stir fry recipes on this website like kosu or cabbage palya, thondekai palya, southekai palya, sorekai palya, bendekayi or ladies finger palya, bittergourd sweet curry, thondekai palya, Mixed vegetable palya, beans palya, badanekayi palya, Hagalakayi palya, Boodu kumbalakai or ash gourd palya and north karnataka special zunka vadi recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 5 min
Cooking time: 5 min
Serves: 6
Ingredients: (measuring cup used = 240ml)
- 1/4 kg green chillies (less spicy)
- 2 tsp mustard seeds
- 1 tsp asafoetida
- 1 tsp cumin seeds (optional)
- 1/4 tsp turmeric powder (optional)
- Salt as per your taste
- Large lemon sized tamarind (for type1)
- 1/2 cup curd (for type2)
- Lemon juice from 1 lemon (for type3)
- 2 tbsp cooking oil (I have used coconut oil)
Instructions for making ingu menasu:
- To begin with rinse and pat dry the green chillies. Please note, I have used less spicy green chillies.
- Chop them or slit them. If you have taken the spicy chillies and want to reduce the spiciness, deseed them.
- Heat oil in a frying pan. Add in mustard seeds.
- Add in asafoetida.
- Followed by add in cumin seeds. Please note, adding cumin seeds is optional.
- Immediately add in turmeric powder. Adding turmeric powder is also optional.
- Add in chopped green chillies and start frying them under low flame.
- Fry them for 2 minutes. Then add the salt.
- Continue frying under low flame until chillies are soft.
- Take out 1 tbsp fried chillies into a bowl. And half of the fried chillies into another bowl.
- Next add the tamarind pulp to remaining chillies in the pan.
- Continue frying until the oil is released. The first type with tamarind is done.
- Add curd to the bowl having 1 tbsp of fried chillies. Give it a quick mix and adjust the salt. The second type with curd is done.
- And add lemon juice to the last bowl. Give it a quick mix and the third type with lemon juice is done.
- The curd based ingu menasu should be consumed well within a day. The other 2 types can be stored for months.
- Serve it with hot rice and ghee. You can serve it with roti as well.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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