Wednesday, December 4, 2013



This recipe for Capsicum Masala Rice is again from one of my favourite Chefs, Sanjay Thumma of Vah Chef.

There are some small variations between the video on YouTube and the recipe as provided by the contributor. I followed Chef's method in making it, as I found this easier. I didn't have red and yellow capsicum (bell pepper) so had to make do with green ones. I agree the use of the coloured ones would have enhanced the visual appeal of the dish.

The dish came out very well.We enjoyed it served with a curd salad.

  • Black Mustard Seed, 1 tsp
  • Black Gram Dal, 1 tsp
  • Big-sized Capsicums, thinly sliced, 2
  • Cinnamon, 1 " piece
  • Cooked Rice, 3 cups
  • Coriander Seeds, 1 tbsp
  • Cumin Seeds, 1/2 tsp
  • Dry Red Chillies, 3-4
  • Fresh Curry Leaves, 10-12
  • Freshly Grated Coconut, 1 tbsp (optional)
  • Ghee/Oil, 2 and 1/2 tbsp
  • Roasted Peanuts, 3 tbsp
  • Salt, to taste

To the cooked rice, add a tsp of ghee and combine. Each grain should be separate. Keep aside.
Heat a tsp of ghee in a cooking vessel on medium heat.
Add cumin seeds, and black gram.
Fry till the cumin splutters and the dal turns light brown
Add the coriander seeds, cinnamon stick, curry leaves and dry red chillies
Fry further for another minute till the rawness disappears and the flavours come out
Finally add the roasted peanuts and combine with the other sp
ices for a few seconds and turn off heat
Once cool, grind to make a fine powder
In the same vessel add the remaining ghee/oil and once it is hot add mustard seeds and let them splutter
Add the curry leaves and let the flavours of the curry leaves come out and the leaves turn crisp
Add the sliced capsicum and fry them for approximately 3 minutes. Don't overcook them. Let the capsicum retain their crunchy texture
Add salt to taste and combine well
Reduce heat and add the cooked rice and combine with the spiced mixture
Add grated coconut, roasted peanuts and ground masala powder
Combine with rice till it is well mixed
Serve hot with pickle, yogurt or pappad.

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