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Capsicum Peanut Rice

Make this capsicum saadham with a fresh spice mix, capsicum, peanuts crunchy tempering and cooked rice. You can make this in minutes - if you have the spice mix and some cooked rice.
Course Main Course
Cuisine South Indian
Prep Time 30 minutes
Servings 4

Ingredients

For the spice mix ( peanut podi)

  • 1 tbsp channa dal
  • 1 tbsp coriander seeds
  • 4-5 red chillies
  • 3 tbsp raw peanuts

For tempering the rice

  • 1 tbsp sesame oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp channa dal/kadala parupu
  • 1 tbsp peanuts
  • curry leaves
  • ½ tsp turmeric powder
  • 2 cups sliced capsicums
  • salt to taste
  • 1 tsp ghee to garnish optional

Instructions

  • In a pan, dry roast chillies, channa dal, dhaniya until the dal turns slightly brown. Make sure to do this on a low flame. Remove from flame.
  • To the same pan ,add 1 tsp oil and fry the peanuts until crisp.
  • Grind everything to a coarse powder and keep aside. This quantity makes enough for 4 cups of rice. In this recipe, we will use 2 cups of rice so you can store the leftover podi for another time. Store in fridge and use within a couple of weeks.
  • Cook rice as you would usually do. Ensure the grains are not sticky. The same recipe can be done with alternate grains like millets and quinoa too. Let the grains completely cool.
  • Chop capsicums into thin strips and set aside.
  • To a kadai, add oil and temper the mustard, urad, channa dal and peanuts if using. Add curry leaves followed by the sliced capsicums.
  • Cook until the capsicums are done and yet crunchy. Add a little salt and turmeric to the capsicums as they cook.
  • Mix in the spice mix, cooked rice, capsicums well. Check for salt and add as required. The initial salt is only for the vegetable, so you will need to add for the rice at this stage.
  • If the rice seems a little dry, add ghee and mix well. 

Notes

  • All South Indian kalandha sadhams are on the 'dry' side so ensure there is enough fat to keep the dish soft and palatable. 
  • Serve this with a 'curd' based side dish because it balances the spice.
  • Instead of peanuts, you can use cashews both in the podi and in the tempering. 
  • The same recipe can be done with brinjals and kovakkai.