• 3 cups of cooked rice (each grain should be separate, add a tsp of ghee to the rice and combine)
• 1 1/2 tbsp ghee/oil
• 1 tsp mustard seeds
• 10-12 fresh curry leaves
• 2 big capsicums (bell peppers – thinly sliced)
• salt to taste
• 1 tbsp grated fresh coconut (optional)
• 1 tbsp roasted peanuts (garnish)
• To be roasted in ghee and ground to a fine pwd:
• 3-4 dry red chillis (adjust to your spice level)
• 1 tbsp coriander seeds
• ½ tsp cumin seeds
• 1 tsp black gram dal (minappappu)
• 1” cinnamon stick (dal chinichakka)
• 2 tbsp roasted peanuts
• 1 tsp ghee (clarified butter)

Heat ghee in a cooking vessel on medium heat and add cumin seeds and black gram and fry till the cumin splutters and the dal turns light brown. Add the coriander seeds, cinnamon stick, curry leaves and dry red chillis and fry further for another minute till the rawness disappears and the flavors come out. Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off heat. Once cool, grind to a make a fine powder.

In the same vessel, add oil/ghee and once its hot, add mustard seeds and let them splutter. Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp.

Add the sliced capsicums and fry them for approx 3 minutes. Don’t over cook them, let the capsicums retain their crunchy texture. Add salt to taste and combine well.

Reduce heat and add the cooked rice and combine with the spice mixture.

Add the grated coconut,roasted peanuts and ground masala powder and combine with the rice till its well mixed.

Serve hot with any gravy curry of your choice or with just pickle, yogurt and appadam. Makes a complete meal

by Pak101.com (few years ago!) / 985 views