Capsicum Rice

Capsicum Masala Rice recipe is an easy, quick, and flavorful dish prepared similarly to the Vangibhath dish in Karnataka.

Vangibath is a popular dish from Karnataka prepared with authentic vangibhath masala powder, rice, and brinjal. The preparation of this capsicum rice dish is very similar to Vangibath, just substituted brinjal (eggplant) with bell peppers.

You can make this dish with or without onions. I have used colored bell peppers to make the dish look more appetizing.

If you don't have time to make the masala powder, you can use the store-bought vangibhath powder.

How to Make Capsicum Rice

For Preparing Vangibath/Masala Powder

• Add a teaspoon of oil, roast chana dal, and dry red chilies for 4-5 minutes till chilies puff up.
• Then add the remaining ingredients except for the coconut and saute until they turn brown, roughly taking 4-5 minutes.
• Turn off the flame and add dry coconut and mix well. (coconut gets roasted in the heat)
• Cool the contents and blend them to a smooth powder.
• Store in an air-tight container.

For Rice Preparation

• Add oil to a kadai, when it's hot, add mustard seeds, urad dal, jeera, hing, curry leaves, and saute.
• Then add onions, bell pepper/capsicum and cook until they turn soft.
• After that, add tamarind water, prepared vangibath/masala powder, and jaggery, mix well, and cook for 2-3 minutes (until oil leaves kadai).
• Add cooked rice, salt, and coriander leaves and mix well.
• Close the lid and cook for another 3-4 minutes, and finally garnish with coriander leaves.
• Serve with raita.

Tips & Variations

• If you want, you can omit dry coconut. This further increases shelf life. You can add it at the time of making vangi bath.
• You can also plus or minus the cloves and cinnamon quantity, depending on your preference.
• Make vangibath powder in small quantities, so you can retain its freshness and flavor.
• You can store the vangibath powder for many months. It may, however, lose its flavor after about 2 months.

More Rice Recipes

• Raw Mango Rice
• Palak Biryani|Spinach Biryani
• Paneer Biryani
• Chickpea Biryani
• Peanut Rice Recipe

Tried this recipe?Don’t forget to give a ★ rating below

Capsicum Rice|Capsicum Masala Rice

Bhavana Patil

Capsicum Rice recipe is an easy, quick and flavorful dish.

5 from 1 vote

Print Recipe Pin Recipe

Servings: 2

Calories : 855

Course: Main Course

Cuisine: South Indian

Diet: Vegan, Vegetarian

Method: Stovetop

Prep Time : 15 minutes minutes

Cook Time : 15 minutes minutes

Total Time : 30 minutes minutes

Ingredients

  

1x2x3x

• Measuring cup used 1 cup = 250ml

For Vangibath/Masala Powder

• 4 teaspoons Split Black gram/Urad Dal
• 4 teaspoons Bengal Gram/Chana Dal
• 4 teaspoons Coriander Seeds
• 1 teaspoon Fenugreek/Methi seeds
• 1 inch 2-3  Cinnamon/ dalchini pieces
• 8 Cloves/ Lavang
• 2 teaspoon Dry Coconut  ( optional )
• 12 - 14 Dry Red Chillis  Guntur + byadgi mixed-for color n spice
• 1 teaspoon oil

Other Ingredients

• 2.5 cups cooked rice (any variety)
• ¼ cup sliced onions (optional)
• 1.5 cups mixed bell pepper/capsicum you can add or reduce quantity based on personal preference
• 2 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon split urad dal
• ½ teaspoon jeera/cumin powder
• a pinch hing/asafoetida
• 1 stalk curry Leaves
• ¼ cup tamarind water (lemon sized )
• ½ teaspoon jaggery
• salt to taste

Instructions

 

For Vangibath/Masala Powder

• Add teaspoon of oil, roast chana dal and dry red chilled for 4-5 minutes till chillies puff up.
• Then add remaining ingredients except coconut and saute until they turn brown, roughly takes 4-5 minutes.
• Turn off the flame and add dry coconut and mix well. (coconut gets roasted in the heat)
• Cool the contents and blend them to a smooth powder.
• Store in a air tight container.

For Capsicum Rice

• Add oil in a kadai, when its hot add mustard seeds, urad dal, jeera, hing, curry leaves and saute.
• Then add onions, bell pepper/capsicum and cook until they turn soft .
• After that add tamarind water, prepared vangibath/masala powder, jaggery and mix well and cook for 2-3 minutes (until oil leaves kadai)
• Add cooked rice, salt and corainder leaves and mix well.
• Close lid and cook for another 3-4 minutes and finally garnish with coriander leaves.
• Serve with raita .

Video

Notes

• If you want, you can omit dry coconut. This further increases shelf life. You can add at the time of making vangi bath.
• Depending on your preference, you can also plus or minus the cloves and cinnamon quantity.
• Make vangibath powder in small quantities, so you can retain its freshness and flavor.
• You can store the vangibath powder for many months. It may, however, lose its flavor after about 2 months.

 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Serving: 0gCalories: 855kcalCarbohydrates: 152gProtein: 24gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 74mgPotassium: 2490mgFiber: 21gSugar: 55gVitamin A: 9125IUVitamin C: 1007mgCalcium: 214mgIron: 10mg

Keyword capsicum rice

Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

Subscribe to my Youtube Channel for healthy & tasty video recipes.