Capsicum Rice|Capsicum Masala Rice

5 from 1 vote

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

Course Main Course

Cuisine South Indian

Keyword capsicum rice

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 855kcal

Author Bhavana Patil

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

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.

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 .

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.