October 7, 2013

Capsicum (Green Bell Pepper) Masala Rice

How to make Capsicum (Bell Pepper) Masala Rice


            There are days when I am left wondering what I could make for the lunch-box, with the ingredients on hand. This is an easy variety rice, that will please your family for sure. The freshly ground masala adds a zest to the sweet & aromatic peppers; while the roasted Peanuts & Lentils/Dals add a delightful crunch to this  flavorful rice.
         

Bell Pepper Masala Rice


                


Ingredients:

Rice - 1 cup
Finely chopped Green Bell Pepper/Capsicum - 2 or 3 no:s
Dry Coconut flakes/Coprai Thuruval - 1.5 Tbsp
Turmeric powder - 1/4 Tsp
Salt to taste
Lemon juice - 1 Tbsp
Oil - 3 Tbsp
Roasted Peanuts - 3 Tbsp

For tempering:

Mustard seeds - 1 Tsp
Urad dal - 2 Tsp
Channa dal - 1 Tsp
Red Chillies - 2 no:s
Curry leaves - a few

For the Masala powder:

Dry Red Chillies - 3 no:s
Cinnamon - 1 inch 
Dhania/Whole Coriander seeds - 2 Tbsp
Jeera/Cumin seeds - 2 Tsp
Urad dal - 2 Tsp 
Channa dal - 2 Tsp
Fry the above ingredients in 1 Tsp oil & grind into a fine powder & set aside.

  • Cook the rice with a little less than the usual amount of water, so it doesn't get  overcooked. Cool it by spreading it on a plate & Mix 1 Tsp of oil/ghee to the rice gently & fluff it up, so they don't stick together.
  • Heat a pan with oil & add the seasoning ingredients one by one & fry them until golden in color. Let cool & grind into a fine powder.
  • Drop the chopped bell pepper in the oil & saute until done. Add salt, turmeric powder, Dry coconut flakes/Coprai thuruval followed by the freshly ground masala powder.
  • Stir, add the cooled rice & toss gently so the rice is well coated with the masala mixture.
  • Check seasoning. Turn off the heat & add the lemon juice & chopped coriander leaves.

      Sending this flavorful rice over to Chef Mireille's event called  'Taste of the Tropics - Cilantro/Culantro/Coriander'







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