Capsicum Rice

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

How to make 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 .

Tips & Variations

• If you want, you can omit dry coconut .This further increases shelf life . You can add 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

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Capsicum Rice|Capsicum Masala Rice|Bell Pepper Rice Recipe

bhavana

5 from 1 vote

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Servings: 2

Calories :

Course: Main Course

Cuisine: South Indian

Diet: Vegan, Vegetarian

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.
• 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.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

Keyword capsicum rice

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