Nugge Kayi Capsicum Melara

Nugge Kayi Capsicum Melara is a light, comforting buttermilk curry from Havyaka community in coastal Karnataka made with fresh buttermilk, coconut, and bird’s eye chillies — without turmeric. The mix of drumstick and capsicum gives it a lovely balance of texture and flavor. You can also use veggies like okra, ash gourd, or long beans to make the same curry. Perfect with steamed rice on days you crave something simple, warm, and gut-friendly. 💛

Ingredients

• 1 cup fresh buttermilk (not sour)
• ½ cup grated coconut
• 2–3 bird’s eye chillies (adjust to spice level)
• Salt to taste
• 1 cup vegetables – drumstick pieces (nugge kayi) and diced capsicum (bell pepper)

For tempering:

• 1 tsp coconut oil or ghee
• ½ tsp mustard seeds
• A few curry leaves

Instructions

1. Cook the vegetables: Boil drumstick and capsicum pieces with a pinch of salt until soft but not mushy.
2. Make the paste: Blend grated coconut and bird’s eye chillies with a little water to a smooth paste.
3. Combine: Add the ground coconut–chilli paste to the cooked vegetables and bring it to a gentle boil.
4. Add buttermilk: Once the veggies and paste have combined well, lower the flame and pour in the fresh buttermilk. Give it just one gentle boil — do not overcook, or the buttermilk may split.
5. Temper: In a small pan, heat coconut oil or ghee. Add mustard seeds, slit bird’s eye chillies, curry leaves, and hing. Pour the tempering over the melara and mix gently.
6. Serve: Serve warm with steamed rice — light, tangy, and full of comfort. 💛