Dappa menasu mosaru sasive recipe | How to make capsicum raita | Donne menasu sasive
By Latha on February 8th, 2024
Dappa menasu mosaru sasive or capsicum raita recipe explained with step by step pictures and a video. Donne menasu sasive is a very easy and tasty sidedish for rice or chapathi that can be prepared in very less time. Dappa menasu sasive is a side dish prepared using capsicum, curd, coconut, green chilli, mustard seeds and a tempering.
Sasive and thambli are curd or yoghurt based gravy recipes. Sasive can be served as one of the side dishes in a multi coarse meal. Sasive is generally prepared by grinding coconut, chili and mustard. Mosaru sasive can be served with hot rice, chapati or rice bath.
You can find many capsicum or dappa menasu recipes on this website like capsicum menaskai, capsicum chutney without coconut, capsicum rice, capsicum chutney with coconut and capsicum radish raita.
If you are looking for more tambli or thambuli recipes then do check my coriander leaves thambli, spring onion thambli, doddapathre hasi thambuli, Shunti or ginger thambli, doddapthre thambuli, brahmi thambuli, dasavala thambuli and ginger thambuli 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: 10 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 2 large sized capsicum or dappa menasu
- 1/2 cup curd (Increase if not using coconut)
- 1 tsp salt or as per your taste
Ingredients for grinding: (measuring cup used = 240ml)
- 1/2 cup grated coconut
- 2 green chillies
- 1/2 tsp mustard seeds
Ingredients for tempering: (measuring cup used = 240ml)
- 1 red chilli
- 1 tbsp cooking oil
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- Few curry leaves
- Big pinch of asafoetida
Instructions for making capsicum sasive:
- Take 2 large sized capsicum or dappa menasu.
- Chop them into small pieces by removing the extra seeds.
- In a pan, heat a tbsp of oil. Add in mustard seeds, red chilli and urad dal. Stir and wait until mustard seeds start to splutter.
- Add in curry leaves and asafoetida.
- Also add in chopped capsicum. Fry until capsium turn soft.
- Add a little salt and continue frying until capsicum are slightly brown. Switch off the stove.
- Take grated coconut, green chillies and mustard seeds in a mixie jar. Grind it into a fine paste by adding required water.
- Transfer ground paste into the bowl and add the curd.
- Add fried capsicum and salt as per taste.
- Give it a quick mix. Adjust the consistency by adding water if needed. Serve it with hot steaming rice or chapathi.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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