Capsicum Rice

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Capsicum needs no further introduction as I have discussed in Stuffed Capsicum (Shimla Mirchi). Here is Capsicum Rice which is easy and takes less time to prepare.

Serves: 4 to 6

Cooking time: 20 minutes approximately

Ingredients

• Cooked rice – 3 ½ to 4 cup
• Capsicum – 3 no
• Onion – 1 no
• Coconut grated – ½ cup
• Turmeric powder – ½ tea spoon
• Salt – as per taste
• Oil – 2 table spoon
• Roast and dry powder
  • Coriander seeds – 1 table spoon
  • Bengal gram – 1 table spoon
  • Red chilli – 4 no
• For seasoning
  • Mustard – ½ tea spoon
  • Urad dal – ½ tea spoon
  • Curry leaves – few
  • Asafetida – pinch

Method

Step 1

• Cook rice as grains separated; if it is sticky, cool and apply one tea spoon of oil and toss.
• Chop capsicum and onion finely; dry roast the grated coconut to golden colour; dry roast and powder items given.

Step 2

• Do the seasoning in a pan, add chopped onion fry till transparent; add capsicum, turmeric, salt and cook in open pan.

• When capsicum is soft, add fried coconut, dry ground masala and mix well.

• Switch off gas and add cooked rice; mix well gently.

• Serve with any raitha and roasted papad.

Tips

Do not cook capsicum in closed pan as water will accumulate and capsicum will be soggy. Capsicum should be fried well.

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• Spicy Coconut Rice (Masala Thengai Sadam)
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Tagged as: Bell pepper, Capsicum, food, Indian, Mirchi, recipe, Rice, Shimla