• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Indian Veggie Delight logo

  • Home
  • Recipes
    • Kids Lunch Box
    • Instant Pot
    • Air Fryer
    • Rice & Grains
    • Lentil & Beans
    • Millet
    • Vegan
    • Keto/Low Carb Recipes
  • Instant Pot
  • Kids Lunch Box
  • Subscribe
  • About
    • About Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Instant Pot
  • Kids Lunch Box
  • About
×

Home » Recipes » Rice & Grains

Capsicum Rice

Oct 10, 2022. by Bhavana Patil. 4 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Jump to Video

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

Capsicum Rice served in a bowl garnished with cilantro with colored bell peppers on the side

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 served in a bowl garnished with cilantro with colored bell peppers on the side

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
Cook Time : 15 minutes
Total Time : 30 minutes

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 .

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.

More 50+ Easy Rice Recipes

  • Curd Rice Recipe (Restaurant Style)
  • Burnt Garlic Fried Rice
  • Instant Pot Coconut Rice
  • Instant Pot Calrose Rice
4 shares

Reader Interactions

Comments

  1. Poosh says

    February 13, 2019 at 9:47 pm

    For capsicum rice in masala section it is named as vangi bath masala??

    Reply
    • bhavana says

      March 30, 2019 at 8:41 pm

      Hi Sorry for the late reply,yeah masala is basically vangi bath masala.it can used to make vangi bath as well.let me know if you more questions.

      Reply
  2. situs bandarq says

    March 14, 2020 at 11:01 am

    Nice Post, so Benefits..

    Reply
    • bhavana says

      March 14, 2020 at 11:49 am

      Thank you

      Reply

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

Popular Posts

  • Instant Pot Bisibelebath
  • The Best Avocado Pasta
  • Barbeque Nation Style Cajun Potatoes
  • Healthy Kids Lunch Box Recipes
  • Dominos Style Stuffed Cheesy Garlic Bread (Stuffed Garlic Bread Recipe)
  • Lauki Ki Sabzi (Bottle Gourd Curry)

Don’t miss a new recipe

  • About Me
  • PRIVACY POLICY

Copyright © 2023 Indian Veggie Delight on the Seasoned Pro Theme