In between this hungama, I am again with Blog hop Wednesday started by Radhika of tickling palates. This week I am paring with Vardhini of Zasty palette..she is a wonderful blogger with lots of recipe with beautiful tempting pictures. From her kitchen, I have tried this recipe with few variation according to my family taste. For original recipe, do check her link.. now comes to the recipe...
Capsicum / Bell pepper - 1 (big size & chopped thinly)
Cooked rice - 1 ½ cups
For Masala Powder:
Red chillies - 2 nos or to taste
Coriander seeds - 11/2 tsp
Cumin Seeds - ¼tsp
Gram dhal - ½ tsp
Roasted peanuts - 11/2 tbsp or to taste
Curry leaves - 6 ~ 7 nos
Cinnamon stick - 12 inch piece
Grated coconut - 1 ½ tsp (optional)
Lemon juice - 1 tsp (optional)
Salt to taste
For Seasoning :
Oil / Ghee - 2 tbsp
Ghee - 1tsp
Mustard seeds - ½ tsp
Curry leaves - as required
Gently mix 1 tsp of ghee to cooked rice and keep it aside.
Heat oil in a pan, add cumin seeds. let it splutter.
Add gram dhal and fry for 30 seconds. Then add rest of the masala ingredients except lemon juice,grated coconut and peanuts) . Fry it for a minute or till the aroma comes out. Cool and grind it into coarse powder.
Coarse grind roasted peanuts and keep it aside.
Meantime heat the pan with remaining oil, add mustard seed and allow it splutter.
Add curry leaves and chopped capsicum, fry it for 3 minuets without softing the capsicum. It have to retain its crunch texture.
Add salt and mix well.
Reduce the heat and add cooked rice and ground masala powder. Mix well.
Adjust salt to taste.
At this stage add ground peanuts, grated coconut and mix well.
If needed add lemon juice and mix it with the rice.
- Serve hot with any side dish or with raitha.