Capsicum-Potato masala rice

Capsicum-Potato masala rice is a family favorite in my home. This recipe is conceptualized by my mother Roopa Ashok . She makes it for breakfast , lunch , evening tiffin and also for dinner. This rice can be eaten any time of the day. She generally serves it with onion raitha , but I like to have it with pappad or vadams or crunchy potato chips. :D.

This rice dish is simple , spicy and very easy to make. Bachelors and bachelorettes who live away from home can make it with ease . It takes 10 minutes to prepare and arrange the ingredients. Cook the rice and start cooking this dish. I have used raw rice here , you can use basmati rice if you want.

capsi.jpg

Summary

  • Cuisine: south indian
  • Yield: 5 helping
  • Course or type: main course
  • Preparation Time: 10 min
  • Difficulty: easy
  • Cooking Time: 25 min

Ingredients

Cooked rice (Basmati / raw rice) 400 grams / 2 cups
Medium sized capsicum / green bell pepper 2
Medium sized potato 1
Frozen green peas 100 grams / 1 handfull
Lemon 1

For the masala powder

Sesame oil 1 tbsp
Cloves 4
Cardamom 2
Cinnamon piece ½ inch
Channa dal / kadalai paruppu 2 tsps
White urad dal / ullundhu 2 tsps
Dry red chillies 6-8(adjust to your taste)
Coriander seeds  3 tsps
Fenugreek seeds / methi /mendhiyam 2 tsps
Crystal salt To taste
Freshly grated coconut / kopparai (dry coconut) ¼ cup

Tempering

Rice bran oil / any refined oil 3 tsps
mustard seeds 1 tsp
Channa dal / kadalai paruppu 1 tsp
White urad dal / ullundhu 1 tsp
Curry leaves 5-6

Steps

  1. Cook the rice according to your convenience and keep it ready.
  2. Cut the vegetables and arrange all the ingredients required.
  3. Take a kadaai and keep it on medium heat. Once the kadaai gets heated add a tablespoon of sesame oil and add all the ingredients required for the masala powder. Add the ingredients in the given order only , except grated coconut , saute the ingredients until you get a nice aroma.
  4. Add this mixture in a blender and add grated coconut . Grind it to a coarse powder. (DO NOT add water).
  5. In the same kadaai , in medium heat , add 3 tsps of oil and add the ingredients required for tempering.
  6. After the mustard seeds crackle and the dals turn golden brown , add the julienned veggies and green peas to this.
  7. Add little salt (because the powder also has salt in it . Add wisely) to the veggies and saute them until capsicum , green peas and potatoes turn tender.
  8. Once the veggies are cooked add the prepared masala powder to this and saute them.
  9. In this stage add the juice of one or two lemons and saute them.
  10. Add the cooked rice and mix them thoroughly. Remove from heat and serve with your favorite accompaniment/s.
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