Capsicum chitranna or capsicum lemon rice with colourful capsicums without any grinding part, perfect for lunch box or one pot meal for bachelors.
I have tried capsicum rice with the spice powder, also known as masala capsicum rice, am not a big fan of it.
I thought initially I didn’t do it right and tried again couple of times from cook book and other blog, but then realized don’t like that flavour together.
The capsicum and the roasted coriander seeds flavour is it. So never make it. When I had stock of the tri coloured capsicum, wanted to try something with it and something simple too.
Though I tried it with the colourful capsicum we get here, I sometime should try with the Indian capsicum. What’s the difference?
The capsicum here is thick and large. I love how the capsicum we get in India are more flavorful and very tender, small. It is packed with flavour.
I would sometime like to try capsicum rice like my Kovakkai sadam. I love how Karnataka restaurants/ street food shops sell variety rice.
There are a lot of varieties and it looks damn tempting. When ever I see photos in Instagram, I just drool over it.
And it’s with simple sona masuri rice, not even fancying with basmati rice. Being a big variety rice lover, I love Karnataka for that reason.
Capsicum chitranna | Capsicum lemon rice
- 1 cup Capsicum finely chopped
- 3 cups Cooked rice
- ½ Lemon
- 2 tablespoon Coconut grated
- Salt – As needed
- 2 teaspoon Oil
- 2 teaspoon Ghee
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- ½ tablespoon Chana dal
- 3 Red chilli
- ⅛ teaspoon Asafoetida
- 1 Sprig Curry leaves
- 1 teaspoon Ginger finely chopped
- 3 tablespoon Coriander leaves chopped
- In a heavy bottomed pan, temper with items under ‘To temper’ in order.
- Add capsicum and fry for two minutes in medium heat.
- Switch off flame, squeeze the lemon.
- Add everything to cooked rice and mix with salt and garnish with grated coconut.
- Sauteeing capsicum until soft but not mushy is the key to the rice.
- You can add peanuts as well. Either whole or crushed (roasted).
- Ginger, coriander adds flavour to this dish, so don’t skip it.
- Chop capsicum finely as it will look and taste homogenous.
1. In a heavy bottomed pan, temper with items under ‘To temper’ in order.
2. Add capsicum and fry for two minutes in medium heat. It should turn soft but not mushy. Switch off flame, squeeze the lemon.
3. Now, add everything to cooked rice and mix with salt and garnish with grated coconut.
Serve with any spicy curry and fryums/vadams. It can simply go well with a coconut chutney or coconut coriander chutney or mint coconut chutney.