Masala capsicum rice | How to make Capsicum Masala Rice
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
This is so easy to make recipe and the crunchiness in the capsicum makes the rice even more tastier and the fresh ground masala makes it more aromatic. Everybody in our family loved it lot.
Course:
Main Course
Cuisine:
South Indian, tamil nadu
Keyword:
capsicum masala rice
Servings: 4
Calories: 350 kcal
Ingredients
- Capsicum – 1 big
- Cooked rice / Left over rice – 2 cups
- Urud dal – 1 tbsp
- Channa dal – 1 tbsp
- Red chilli – 3 to 4
- Mustard seeds – 2 pinch 1 pinch for grinding and 1 pinch for seasoning
- Cumin seeds – 1/4 tsp
- Coriander seeds – 1 tsp
- Peanuts – 1 to 2 tsp
- Cinnamon stick – 2 to 3 small sticks
- Curry leaves – few
- Oil – 2 tsp
- Ghee – 1 tsp optional
- Salt as per taste
Instructions
-
Wash and cut the capsicum in cubes and keep ready as shown below.
-
Take the ingredients mentioned in fry and grind and dry fry them. Take care not to over fry them, as you may get bitter taste.
-
Fry them till you get a light brown colour in low flame. Grind them to a coarse powder.
-
In the wok or kadai, add oil and when hot add the mustard seeds and curry leaves. When mustard seeds splutters, add the capsicum and little salt. Sauté them. (Just 2 to 3 min).
-
Add the ground masala and mix well.
-
Add the rice, mix it and check for the salt.
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Serve the hot masala capsicum rice with papad.
Recipe Notes
- You can even add 1/2 tsp of black pepper for extra spiciness.
- You can also add the fennel seeds and grated coconut while frying for extra flavor.
- One of my friend suggested to add the toor dal also. Haven’t tried it yet.
- Before serving, you can also add a tsp of ghee, which tastes great.
- Rice quantity can be adjusted according to your taste and spiciness.