Capsicum Rice

It feels like a lazy sort of a weekend. KK is on his way back from Pondichery and here I am blogging and waiting for him to be back so we can have lunch together. What with both of us working and returning home at different times,we make it a point to eat together on weekends - unless he's off playing cricket.

The capsicum rice and sweet rice [Vellam sadham] that I prepared sit on the table, tempting me to begin without him. I might as well post the recipes here and fight the temptation.



Ingredients:
Rice - 1 cup
Diced capsicum - 1 cup
Grated coconut - 2 tbsp
Lemon juice - 1 tbsp

Season with:
Mustard seeds - 1/2 tsp
Black gram - 1/2 tsp
Bengal gram - 1/2 tsp
Cashew nuts - 4 or 5
Peanuts or crushed almonds - 1 tbsp
Curry leaves

Masala powder:
Cinnamon - 1 inch stick
Coriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Black gram - 1/2 tsp
Bengal gram - 1/2 tsp
Red chillies - 2
Fry these in a tsp of oil until golden brown and grind into a fine powder.

Method:
1. Cook the rice until 3/4th done.
2. Heat a tbsp of oil in a pan, pop the mustard seeds. Add the other ingredients required for seasoning and fry till light brown.
3. Add the diced capsicum and fry till tender. Lower the flame and add coconut. Fry till it turns brown.
4. Add the cooked rice, a pinch of turmeric powder and salt.
5. Add the ground powder and lemon juice. Mix well and garnish with chopped coriander leaves.