Capsicum Masala Rice: An Ode to Vibrant Spring!

Capsicum Masala Rice

At last my favourite weather is here to stay. Yes, I am talking about spring, the season of new beginning! It’s the season of bursting colours and heady fragrances.

The streets in our neighbourhood are lined with cherry blossom trees and other flowering trees. So every morning and evening when I take a walk to work and back home, I feel blessed to walk under these trees where they shed their delicate petals while swaying to cool breeze. I find it really difficult to step on those delicate pink and white petals and crush them under my feet. So if you see some girl wearing crimson red jacket, walking cautiously with bowed head and taking small and big jumps in between walking, then you don’t have to think twice as who that person is! You knew I was little bit crazy, didn’t you? Well, sunny daffodils and vibrant tulips competing with the magnificent rainbow ob blue sky will surly make anyone go crazy and wonder at the splendour of Mother Nature blessing on us!

Capsicum Masala Rice

To match the dazzling colours of spring, I made this colourful Capsicum Masala Rice from dear Sailu’s blog.

Sailu says,

This fast and flavorful dish is a simple recipe, quick and easy-to-make and so tasty! Fresh crunchy capsicums, masala flavor and crunchy peanuts jazz up the taste of the rice dish and make this recipe a real winner!

And I completely agree with her. The peanut powder along with roasted and freshly ground spices lends it oh-so-good nutty flavour and the coloured peppers give it nice crunch along with vibrant colour. The aromatic tempering of curry leaves along with other ingredients and roasted peanuts gives it a nice crunch and wonderful flavour. I tweaked the recipe a bit to suit our taste. Over all, this recipe of Capsicum Masala Rice is a keeper and very simple and quick one without compromising taste and flavour! Thank you, dear Sailu for sharing this colourful and delicious recipe. Doesn’t it look like I have served you wonderful colours of vibrant spring in that bowl? Its my ode to vibrant Spring!

Before I forget, Wishing all the readers of Monsoon Spice a very Happy Vishu!

Roasted Spices and Peanuts for Capsicum Masala Rice

Print This Recipe

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Capsicum Masala Rice (Coloured peppered Rice spiced with freshly ground mixture of peanuts and aromatic whole spices)

Prep Time: 10 mins
Cooking Time: 10 mins (If using leftover rice) – 30 mins (When using freshly cooked rice)
Serves: 4-5
Recipe Source: Sailu’s Kitchen
Recipe Level: Basic/Beginner to Medium
Spice Level: Medium to High
Serving Suggestion: As it is or with Papad, any Raita or Yogurt

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Ingredients:
6-8 cups Cooked Rice (Use Basmati or Sona Masuri)
3-4 medium Peppers/Capsicums, cut into 1 inch squares
½ tbsp Jaggery/Sugar (Optional)
2 tbsp Lime/Lemon Juice (Optional)
2-4 tbsp Roasted Peanuts
Salt to taste

For Spice Powder:
1 tsp Jeera/Cumin Seeds
1 tbsp Coriander Seeds
5-7 Dry Red Chillies (Adjust acc to taste)
1 inch Cinnamon Stick
½ tbsp Urad Dal/Split Black Lentils
½ tsp Mustard Seeds (Optional)
¼ tsp Hing (Optional)
2-3 tbsp Roasted Peanuts
Few Curry Leaves
½ tbsp Oil

For Tadka/Tempering:
1 tsp Mustard Seeds
½ tbsp Urad Dal/Split Black gram
½ tbsp Channa Dal/Split Chickpeas
A pinch of Hing/Asafoetida
Few Curry Leaves
1 tbsp Oil

Capsicum Masala Rice

Method:

Heat ½ tbsp of oil in a pan and all the ingredients (except roasted peanuts) listed for spice powder and roast them on low flame for 2-3 minutes till the lentils turn light golden and heady aroma of roasted spices fills your kitchen. Let them cool completely before you grind them to fine powder. Set aside this spice powder till needed.
Heat 1 tbsp of oil in a pan and add mustard seeds, channa dal, urad dal, hing and curry leaves. Sauté till mustard starts to pop and splutter and also the lentils turn golden brown.
Add chopped capsicums and stir fry for 1-2 minutes till its skin starts to wilt. Mix in ground spice powder, jaggery powder and salt to taste and simmer for 2-3 minutes.
Now add cooked rice, lemon juice and peanuts and gently mix them well till every grain of rice is coated with spice mixture. Cook for another 1-2 minutes till every grain of rice is heated through.
Serve this delicious bowl of Masala Capsicum Rice with chilled Yogurt/Raita, pickle and papad and enjoy.