Monday, 4 February 2019

Instant Capsicum Uppinakayi

Capsicum Uppinakayi

Pickles/uppinakayi is an essential part of Havyaka cuisine. At our villages, appemidi uppinakayi is very famous havyaka recipe which can be stored for three to four years. In cities, even in villages nowadays, getting appemidi mangoes is very difficult. There are many other alternatives, though not as tasty as appemidi or mango uppinakayi. Capsicum Uppinakayi is one among them which can be prepared in short period of time and it is tasty as well. Further it can be stored for some period of time so that we can use it regularly. The ingredients required for this recipe are commonly available and pickle preparation procedure is also simple.

Ingredients: 1 cup = 250 ml

  • Capsicum - 2 cups (after chopping)
  • Oil - 1/4 cup
  • Salt - 1.25 teaspoons
  • Chilly powder - 2.25 to 2.5 teaspoons
  • Huli pudi /Amchur powder - 1.25 teaspoons
  • Turmeric powder - 1/4 teaspoon
Preparation time: 30 minutes
Servings : 25

Method:

Step 1. Chop capsicum into small pieces.

chop capsicum

Step 2.
On low flame, in a thick bottomed kadhai, pour chopped capsicum and add enough oil ( 1/4 cup) because the capsicum should be cooked well in oil.

add oil

Step 3.
Stir occasionally till capsicum is cooked completely.

stir well

Step 4.
After around 20 minutes, capsicum starts to shrink.

capsicum starts to shrink

Step 5.
Now add red chilly powder (2.25 teaspoons), amchur powder / huli pudi (1.25 teaspoons), turmeric powder (1/4 teaspoon) and salt (1.25 teaspoons).
add chilly powder, salt, hulipudi and turmeric powder

Step 6.
Mix well.
mix well

Step 7.
Stir for another five minutes. Turn off the stove.

after turn off the stove

Step 8.
Enjoy this pickle. May be with curd rice/rice.

enjoy!

Store in air tight container and keep the pickle in refrigerator once it cools completely.

Thanks to Shalinatte.

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