Tuesday, January 19, 2010

Capsicum Rice

- 1 cup cooked basmathi rice
- 3-4 capsicum chopped to bite size pieces (I used yellow and green)
- 1/4 cup peanuts
- 1 tsp tamarind paste
- sprig of curry leaves
- 1 tspn oil
- Salt to taste

Dry roast and grind:
- 2 tsp channa dhal
- 2 tsp urad dhal
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- few cloves
- 3 Red chillies
- 5-10 peppercorns (adjust to taste)
- 1 tsp sesame seeds

Dry Roast
- 1/4 cup shredded coconut
- 1 tsp channa dhal
- 1 tsp oil

1. In a pan pour oil and roast the shredded coconut and channa dhal till they turn brown. Keep it aside.
2. In a separate vessel (make sure the vessel is pretty deep) add oil, peanuts, curry leaves and the chopped capsicum. Once the capsicum becomes soft add the tamarind paste and mix it well. Cook for another 3-4 minutes.
3. Now add the cooked rice to the pan and mix it well.
4. Add the spice mix,the fried coconut and channa dhal and blend it until all the ingredients are incorporated well.

Serve it at room temperature with raita or tomato thoku

I store the spice mix and add it for other dishes.


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