After my wedding, when I did not know much about cooking, I learned this recipe from Chef. Mallika Badrinath’s book. Whenever I have guests at home, I make this recipe. It comes out well every time. I feel this recipe is quite simple to make and if you have the ground masala at hand, then your work is even more easier. When my mother-in-law came to stay with us, I made this rice for her. She fell in love with the capsicum rice. She asked me to make this rice many times and loved the rice every time I made it for her. I made Capsicum Rice last Tuesday and had it with Raita. My mother-in-law does not like to eat out in restaurants so when we went to Washington D.C from Pittsburgh, we packed this rice for the trip. The rice stayed fresh and tasted good even after 6 to 7 hours. Whenever I make Capsicum Rice, I will think of the nice memories of the Washington D.C trip we had. Usually, I’ll make this recipe with green capsicum but this time, I made with yellow and green capsicum. If you want your rice to be colorful, then you can use green, yellow and red capsicum. Now let’s go for the recipe…
Preparation Time. 10 minutes
Cooking Time. 15 minutes
Recipe Cuisine. South Indian
Recipe Category. Lunch
Recipe Reference. Chef Mallika Badrinath
Raw Rice – 1 cup (200gm)
Capsicum – 5 to 7 nos.
Grated Coconut – 1.5 tablespoon
Turmeric Powder – 1/4 teaspoon
Lime Juice – 1 teaspoon (Optional)
Coriander Leaves – 2 sprig (Optional)
Oil – 3 tablespoon
Mustard Seeds – 1/2 teaspoon
Urad Dal – 1 teaspoon
Bengal Gram – 1 teaspoon
Red Chillies – 2 nos.
Curry Leaves – 1 sprig
Cashew Nuts – 8 nos. (Optional)
Roasted Ground Nuts – 1 tablespoon
To Make Ground Masala
Red Chillies – 6 nos. (Reduce it if you want it less spicy)
Cinnamon – 1 inch (Optional)
Coriander Seeds – 2 teaspoon
Cumin Seeds – 1/2 teaspoon
Urad Dal – 1.5 teaspoon
Gram Dal – 1.5 teaspoon
Ghee or Oil – 1 teaspoon
Note. The ingredients shown will vary with the original quantity.
1. Wash the rice and cook the rice in an open vessel by adding 2 cups of water. Then spread the rice in a large plate and cool it down. Once the rice cools down, add a teaspoon of Ghee or oil to it. You can also pressure cook the rice.
2. To make the masala powder, heat a teaspoon of Ghee or oil in low-medium flame. Then add cinnamon, red chillies, urad dal, bengal gram, cumin seeds and coriander seeds. Fry until they become golden brown, and then let them cool down.
3. Once the spices cool down, grind them to a fine powder without adding water. Keep the masala powder aside. Now in a wide-bottomed pan, heat 3 tablespoon of oil. Then add mustard seeds and let it splutter. Now add urad dal, gram dal, red chillies, and curry leaves in an order.
4. Add cashew nuts and roasted ground nuts followed by chopped capsicum. Saute it well.
5. Lower the flame and add grated coconut. Mix well and then add turmeric powder and salt. Now add the boiled rice and stir well.
6. Add lemon juice and masala powder. Combine well. Garnish with coriander leaves.
Now, Capsicum Rice is ready! Serve it with Raita.
You can serve the Capsicum Rice with the following recipes:
Peerkankai Thoel Thogayal, Apple and Grapes Raita.
1. If you have only 3 to 4 capsicum at home still you could do this recipe. I prefer chopped capsicum instead of sliced ones especially when it comes to rice.
2. You can add raw ground nuts instead of roasted ones. Roasted ground nuts give a good flavor while eating.
3. You can make the masala powder ahead and refrigerate it for 2 days. When you are in a hurry, you can make this rice right away.