Capsicum Masala Rice
Instructions
1. To the cooked rice add a tsp of Ghee and combine (each grain should be separate). Keep aside.
2. Heat a tsp of ghee in a cooking vessel on medium heat and add cumin seeds and black gram and fry till the
cumin splutters and the dal turns light brown.
3. Add the coriander seeds, cinnamon stick, curry leaves and dry red chilies and fry further for another
minute till the rawness disappears and the flavors come out.
4. Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off heat.
5. Once cool, grind to a make a fine powder. In the same vessel, add the remaining oil/ghee and once its hot,
add mustard seeds and let them splutter.
6. Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp.
7. Add the sliced capsicums and fry them for approx 3 minutes. Dont over cook them; let the capsicums retain
their crunchy texture.
8. Add salt to taste and combine well. Reduce heat and add the cooked rice and combine with the spice
mixture.
9. Add the grated coconut, roasted peanuts and ground masala powder and combine with the rice till its well
mixed
10. Serve hot with pickle, yogurt, appadam (poppadams).
Recipe Tips
This rice can be prepared using other veggies like carrots, potatoes, egg plants, etc. The peanuts really
bring out the flavor, so dont skip this step.
