And what comes to my mind right now is a plate of hot Capsicum Bath with some raitha and chips.
Oh the very thought of it makes me drool!!
Talking about Capsicum,it is a vegetable very rich in Pottasium and vitamin C and it also gives a very nice flavour when added to any dish.
There are many ways in which this particular rice is made,but the one im going to share is the Karnataka style Capsicum Bath.The spice powder or curry powder used in this dish is primarily of Kannada style and is also used for sauteing a lot of other vegetables such as brinjal,ladies finger,ivy guard etc.
Here goes the Recipe:
Raw rice-1 cup (cooked and cooled)
Capsicum/Bell Pepper-4 nos.
Mustard seeds-1 Tsp
Urad dhall/Ulutham paruppu-1 Tbsp
Channa Dhall/Kadali Paruppu-1 Tbsp
Dry red chillies-1 or 2 nos.
Curry leaves- a sprig
Salt to taste
Ingredients for curry powder:
To dry roast and coarsely grind:
Kadalai paruppu/channa dhall-1 Tbsp
Ulutham paruppu/urad dhall-1 Tbsp
Thovaram paruppu/thoor dhall-1 Tbsp
Dry Red chillies(bedege/kashmiri mirchi)-6 nos.
Dhaniya/coriander seeds-1 Tbsp
Katti Peringayam/hing- a small piece
Grated dry coconut/kopparai-4 Tbsp
Black Pepper/melagu-1 Tsp
Cumin seeds/Jeeragam-1 Tsp
Cinnamon-1 inch piece
1.Heat oil in a pan and add the mustard,urad dhall,channa dhall,red chilly,hing,turmeric,curry leaves and the capsicum.
2.Add salt and saute it for a few minutes till it is soft yet crunchy.
3.Add the curry powder and mix it well.
4.Now add the cooled rice,mix it well and let it sit for sometime before serving.
5.Serve along with some raitha or appalam,vadagam or chips of your choice.
Note:The curry powder could be stored in air tight containers and freezed for upto a month.