Ingredients:

Rice Cooked – 1/2 Cup
Cabbage Chopped – 1 Cups
Pottu Kadalai – one half hand
Mustard – 1 tsp
Urad Dal – 1 tsp
Channa Dal – 1 tsp
Coconut – 1/4 Cup
Green Chillies – 3
Ginger Small Piece
Curry Leaves
Salt To Taste
Oil

Method:

Cook Rice With Less Water As You Would Cook For Pulav. Wet Grind Coconut, Pottu Kadalai, Green Chilles, Ginger And Salt. Heat the pan add some oil add Mustard seeds, Channa Dal, Urad Dal, Curry Leaves and Cabbage, and Let It Cook for a few minutes. Add The Ground Masala To The Above And Keep Cooking Until The flavour Comes Out. Mix Everything Together, And Garnish With coriander Leaves.

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Ingredients:

2 cups - Cooked Rice
1 1/2 tsp - Ghee
1 tsp - Mustard Seeds
10 - Curry Leaves
2 - Capsicums
Salt - to taste
2 tsp - Grated Coconut
1 tsp - Roasted Peanuts

Roasted in fine powder:

3-4 dry - Red Chilly
1 tsp - Coriander Seeds
½ tsp - Cumin Seeds
1 tsp - Black Gram Dal
1 Inch - cinnamon stick
2 tsp - Roasted Peanuts
1 tsp - Ghee

Method :

Heat the kadai add some ghee on medium heat and add cumin seeds, black gram and fry till the cumin splutters and the dal turns light brown. Add the coriander seeds, cinnamon stick, curry leaves and red chilly and fry. Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off fire.

Then, grind to a make a fine powder. In the same kadai, add ghee and once its hot, add mustard seeds and curry leaves turn crisp. Add the sliced capsicums and fry them for five minutes. 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. Masala Capsicum rice is ready.

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