Capsicum Rice

Directions

• Cook rice till soft (But not mushy). Put it in a plate or flat dish and spread it. Sprinkle one or two teaspoon oil over it.
• Soak kondai kadalai for 8 to 10 hours and pressure cook it with little salt for four to five whistles. Drain the excess water and keep aside.
• Chop the onion finely. Chop the tomato into small pieces. Cut capsicum lengthwise into small pieces.
• If you do not have Rice Mix Powder in stock, just fry one teaspoon each of bengal gram dhal, urad dhal, coriander seeds, two red chillies, a small piece of cinnamon stick and a clove in a teaspoon of oil and powder it.
• In a Kadai put the oil and when it is hot add mustard.
• When it pops up, add Bengal gram dhal, Urad dhal, red chilli and fry till the dals turn light brown.
• Add curry leaves and chopped onion and fry till onion turns transparent.
• Add tomato pieces along with a pinch of salt and fry till it mashes well.
• Add red chilli powder, turmeric powder and salt. Mix well.
• Add capsicum pieces and fry for few seconds. Sprinkle a handful of water and close with a lid.
• Allow to cook for few seconds.
• Add cooked Kondai Kadalai and mix well.
• Now add the cooked rice and mix it well.
• Finally add the Rice Mix Powder, mix gently and remove.