As the summer season has begun, the demand for hydrating foods and drinks has increased. From buttermilk, raita, coconut water to lassi, people are indulging in foods that will help them fight the soaring heat. In Karnataka, during the summer season, locals prefer to eat Balakada Menasinakayi. It is also known as curd chilli, Majjige Menasina Kayi, Sandige Menasu or Uppu Hachchida Mensinakayi. It is one of the summer specials where a few ingredients are sun-dried. To make it yummy and rejuvenating, green chillies that are less spicy are used. Balakada Menasinakayi can be prepared in huge quantities and can be stored in an airtight container. This special dish is made in Siddapura, Bengaluru. Ramu Hegade, a resident of Kachikai village, Siddapur Taluk in Uttara Karnataka, prepares it. The chillies used in this recipe are grown in Gokarna and are hence also called as buttermilk pepper of Gokarna. These peppers are not spicy, but are tasty.
How to make Balakada Menasinakayi?
To make this, you will require 250 grams of pepper, 1-kilo yoghurt/curd, fenugreek, cumin, salt/rock salt and hing. The most important step of the recipe is to cut the chillies. Later, it is soaked in the buttermilk and then sun-dried.
Recipe:
Wash and dry the green peppers and cut them partially from the stem without slicing it into two.
In a vessel, mix curd, methi powder and jeera powder and whisk it properly.
Now, add the slit chillies to the curd-filled vessel.
Once all the chillies are done, mix it and cover it. Keep these aside for four to six hours or overnight.
Next morning, spread out the soaked chillies on a big plate to let it sun dry throughout the day.
In the evening, add these sun dried chillies back to the remaining curd. Mix and cover it and leave it aside overnight.
Once the chillies are completely dried and curd soaked in, store it in an airtight container and use them when needed.
You can fry the buttermilk soaked pepper in coconut oil and eat it with hot rice, ghee and pieces of pepper.
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