Ingredients:
- 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)
- 3-4 dry red chillis (adjust to your spice level)
- 1 tbsp coriander seeds
- ½ tsp cumin seeds
- 1 tsp black gram dal
- 1” cinnamon stick
- 2 tbsp roasted peanuts
- 1 tsp ghee
To be roasted in ghee and ground to a fine powder:
Method :
- 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
