Ingredients:
1 cup rice
4 or 5 capsicums
1 lemon
1 1/2 tbsp dry grated coconut
1/4 tsp turmeric
3 tbsp oil
For Seasoning:
1/2 tsp mustard seeds
1 tsp black gram
2 tsp Bengal gram
2 red chilies
Few curry leaves
8-9 cashew nuts
1 tbsp peanuts
For Masala powder:
6 red chilies
1" piece cinnamon
2 tsp coriander seeds
1/2 tsp cumin seeds
11/2 tsp black gram
11/2 tsp Bengal gram
Method:
1. Fry the masala ingredients in a pan with 1 tsp oil till brown, remove, cool and blend to a fine powder.
2. Cook rice until 3/4 cooked, drain water off the rice, spread, cool and mix a tsp of oil to it and keep aside.
3. Heat oil in a pan, fry the seasoning seeds until they splutter. Add diced capsicum and fry till soft.
4. Reduce heat and add grated coconut. Fry until light brown.
5. Add turmeric, salt and the cooked rice. Fry for a few minutes until the rice is hot.
6. Squeeze lemon juice and add powdered masala. Mix well and garnish with chopped coriander leaves.
1 cup rice
4 or 5 capsicums
1 lemon
1 1/2 tbsp dry grated coconut
1/4 tsp turmeric
3 tbsp oil
For Seasoning:
1/2 tsp mustard seeds
1 tsp black gram
2 tsp Bengal gram
2 red chilies
Few curry leaves
8-9 cashew nuts
1 tbsp peanuts
For Masala powder:
6 red chilies
1" piece cinnamon
2 tsp coriander seeds
1/2 tsp cumin seeds
11/2 tsp black gram
11/2 tsp Bengal gram
Method:
1. Fry the masala ingredients in a pan with 1 tsp oil till brown, remove, cool and blend to a fine powder.
2. Cook rice until 3/4 cooked, drain water off the rice, spread, cool and mix a tsp of oil to it and keep aside.
3. Heat oil in a pan, fry the seasoning seeds until they splutter. Add diced capsicum and fry till soft.
4. Reduce heat and add grated coconut. Fry until light brown.
5. Add turmeric, salt and the cooked rice. Fry for a few minutes until the rice is hot.
6. Squeeze lemon juice and add powdered masala. Mix well and garnish with chopped coriander leaves.
