capsicum potato rice
(Easy Homemade Masala)
Cooking Time
25min
Prep Time
5 min
Serves
2
Categories
Dinner
Lunch
Cooking tools used
Blender
Cuisines
Indian
Indian - Tamil
Indian - South Indian
Ingredients
Main Section
white rice
1
cup
oil
2
tsp
mustard seeds
1/2
tsp
Chana dal
1/2
tsp
cumin seeds
1/2
tsp
curry leaves
1
sprig
potato
2
unit/count
small sized
turmeric
1/4
tsp
capsicum
1
unit/count
ghee
1
tsp
lemon juice
1/2
tsp
coriander seeds
3
tsp
dry red chillies
4
unit/count
Split urad dal
2
tsp
peanuts
1
tbsp
asafetida
1/2
tbsp
Step 1
Heat oil in a Kadai. Once oil gets hot, add mustard seeds, chana dal and cumin seeds. Once all the seeds crackle, add curry leaves and chopped potatoes. Add some turmeric powder and salt. Let the potatoes cook well. Once the potatoes are cooked, add finely chopped capsicum. You can even add one chilli bajji (finely chopped) while adding the capsicum.
Step 2
In a separate pan, heat oil and add dried red chillies, urad dal, chana dal, coriander seeds and peanuts. Fry them well. Make sure they don't get burnt. Let the mixture cool down. Then grind it well in a mixer jar.
Once capsicum and potatoes are cooked nicely, add the masala powder made in this step. Then add asafoetida.
Mix it well and let it cook for 2 minutes.
Step 3
Last step is to add the cooked rice. Mix it nicely. In the end add some lemon juice and 1 tsp of ghee.
