Capsicum Corn Rice is a quick and easy to make spicy rice dish, a perfect way to bring a change to your routine rice dishes. Left over or freshly prepared rice is cooked in homemade flavored spice mix. A hassle free recipe which can be a great lunch or dinner option for busy weekdays or for sudden guests.
Ingredients:
For Spice Mix
· Split Chickpeas – 1.5 tbsp
· Urad Dal – 1 tbsp
· Coriander Seeds – 1.5 tbsp
· Cumin Seeds – 1.5 tsp
· Dry Red Chilli – 5-6
· Grated Coconut - 2 tbsp
For Rice
· Ghee/Coconut Oil – 1.5 tbsp
· Urad Dal – 1 tsp
· Mustard Seeds – 1 tsp
· Curry Leaves – 1 Sprig
· Hing (Asafetida) – ¼ tsp
· Turmeric – ¼ tsp
· Spice Mix
· Onion – I big sized (sliced)
· Capsicum/ Colored bell peppers – 1 cup (sliced)
· Sweet corn – ¼ cup (boiled)
· Salt - 1 cup
· Rice (leftover) – 2 cups
· Tamarind Water – 1.5 tbsp
· Finely chopped coriander leaves
Method:
· Take a pan and dry roast the ingredients that is mentioned for the spice mix till it is aromatic. Once it cools down make a fine powder using a small mixer jar.
· Take a kadai with ghee or coconut oil in it. Add udid dal, mustard seeds, curry leaves, hing and turmeric. Let the mustard seeds splutter.
· Now add the freshly prepared spice mix and fry it for 3-4 minutes.
· On high flame add the sliced onions and capsicum too, add salt and sauté for 2-3 minutes. Add the boiled baby corn, give it a good mix.
· Now add the left-over rice or freshly prepared cooled rice and mix it well.
· Add tamarind water for making the rice a little moist and flavorful.
· Cover and cook for 3-4 minutes.
· Finally garnish with finely chopped coriander leaves and serve hot with curd, pickle and salad.
