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.

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Capsicum Rice|Capsicum Masala Rice

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

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: South Indian

Keyword: capsicum rice

Diet: Vegan, Vegetarian

Method: Stovetop

Servings:

Calories: 855kcal

Author: Bhavana Patil

Recipe Video

Ingredients

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 .

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

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