Quick South Indian Style Capsicum RiceVeg
Looking for a quick, flavorful meal? This South Indian-style Capsicum Rice is the perfect solution for a simple lunch or dinner. Made with aromatic basmati rice, crunchy bell peppers, fresh onions, and a fragrant blend of dry-roasted spices, this tawa-style pulao is easy to prepare and packed with taste. Whether you use leftover rice or freshly steamed grains, this healthy and delicious recipe comes together in minutes. Serve it with a side of fresh curd or a crisp salad for a satisfying meal.
Ingredients
1 tbsp of tamarind water
1 tbsp of Split Chickpeas (Chana Dal)
3 tbsp Black Gram (Urad Dal)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
3 no. Dry Red Chilli
1 tbsp Clarified Butter (Ghee)
1 tsp Mustard Seeds
1 springs Curry Leaves
1 tsp Asafoetida
1 tsp Turmeric Powder
1 cup Fresh greated coconut
1 cup Green Capsicum
1 cup Onion (sliced)
1 tsp Salt
1 tbsp of tamarind water
Instructions
1
In a pan, dry roast split chickpeas (chana dal), urad dal, coriander seeds, cumin seeds, and dry red chillies until they are fragrant.
2
Once roasted, allow the spices to cool completely, then grind them into a fine powder.
3
Heat ghee (or coconut oil) in a kadai (pan).
4
Add a small portion of urad dal and let it turn golden brown.
5
Add mustard seeds, curry leaves, asafoetida (hing), and turmeric powder.
6
Stir in the freshly ground spice mix and the grated coconut, giving it a quick mix.
7
Add the sliced onions and capsicum. Stir-fry on high flame, keeping a slight crunch in the vegetables.
8
Add salt to taste (remembering the rice is already salted).
9
Gently fold in the cooked and cooled basmati rice, mixing carefully to avoid breaking the grains.
10
Add a few splashes of tamarind water to add moisture and a tangy flavor.
11
Cover the pan and let it steam for about a minute to allow the flavors to meld together.
