On of my friend's mom who is from andra, had got this really tasty capsicum rice to a lunch party. While we were leaving she packed some rice for us to take home. I devoured off every single grain in the box. I wanted to try it but didn't know the recipe and never got a chance to ask her. I tried to figure out the ingredients from the rice she had made and ended up with this version. I like making this with different colored capsicum, but this time I only had green ones at home.
2 cups capsicums cut lengthwise in thin strips
1 teaspoon mustard
1 teaspoon urad daal
2 tablespoon chana daal
Curry leaves – few
Oil – 2tsp
Salt to taste
Masala powder:
1 to 2 Red chillies (depending on the heat)
1 teaspoon Coriander seeds
1 teaspoon Cumin seeds
1 teaspoon Urad dal
1″Cinnamon stick
2 tablespoon dry grated coconut
How it's made:
Dry roast all the ingredients listed under the masala powder and grind to a course powder.
In a pan heat oil , add mustard seeds, urad and chana daal. Once they turn slightly brown add curry leaves and capsicum pieces. Cook for a few minutes till the capsicum loses it rawness but still crunchy.(Do not over cook the capsicum). To this add the ground powder, salt and mix well. Serve hot with raita.
What you need :
3cups Cooked rice 2 cups capsicums cut lengthwise in thin strips
1 teaspoon mustard
1 teaspoon urad daal
2 tablespoon chana daal
Curry leaves – few
Oil – 2tsp
Salt to taste
Masala powder:
1 to 2 Red chillies (depending on the heat)
1 teaspoon Coriander seeds
1 teaspoon Cumin seeds
1 teaspoon Urad dal
1″Cinnamon stick
2 tablespoon dry grated coconut
How it's made:
Dry roast all the ingredients listed under the masala powder and grind to a course powder.
In a pan heat oil , add mustard seeds, urad and chana daal. Once they turn slightly brown add curry leaves and capsicum pieces. Cook for a few minutes till the capsicum loses it rawness but still crunchy.(Do not over cook the capsicum). To this add the ground powder, salt and mix well. Serve hot with raita.
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