Capsicum Rice Karnataka

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.

2. 2

   Prepare capsicum: Wash 3-4 capsicums (green, red and yellow mix). Core, deseed and cut into very small 5mm pieces for even coating.

3. 3

   Make Karnataka spice powder: Dry roast and grind 1 tsp coriander seeds, half tsp cumin and 2 dried red chillies to a coarse powder.

4. 4

   Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 1 sprig curry leaves, a pinch of asafoetida and 2 dried red chillies.

6. 6

   Add onion: Add 1 finely chopped onion. Cook 5 minutes.

7. 7

   Add capsicum: Add diced capsicum. Cook on medium-high heat 4-5 minutes until cooked but still vibrant.

8. 8

   Add spice powder: Add the Karnataka spice powder, salt and half tsp turmeric. Toss and cook 2 minutes.

9. 9

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

10. 10

    Serve: Adjust salt. Karnataka capsicum rice is colourful and aromatic. Serve with papad and raita.