Capsicum Rice

INGREDIENTS

• 1 Big onion - Chopped small size
• 1 Large capsicum chopped (roughly the same size as chopped onion pieces)
• 3 tbsp. Vegetable Oil.
• 1 stem Curry leaves
• 1/2 tsp Mustard seeds
• 1 tsp Kaddala paruppu (split Bengal gram)
• 1 tsp Uzhunu paruppu (split black gram)
• 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• Handful Coriander leaves (for garnishing)
• Rice cooked from 2 cups raw rice

METHOD

1. Heat oil in a pan  (big enough to hold the cooked rice eventually).
2. Fry mustard seeds till they burst.
3. Add Kaddala parappu and uzhunu paruppu - fry 10 seconds.
4. Add curry leaf, fry for 10 seconds.
5. Add chopped onion and fry till onions turn translucent.
6. Add chopped capsicum and fry about 2 minutes or till capsicum skin wilts.
7. Add coriander powder and turmeric powder and stir for 5 seconds.
8. Switch off the stove and wait for 3 minutes.
9. Add salt to taste and mix well.
10. Add rice and mix well.
11. Garnish with coriander leaves.
12. Serve hot with rice pappads and/or a pickle of choice.