1. Heat ghee in a cooking vessel on medium heat and add cumin seeds and Urad dal and fry till the cumin splutters and the dal turns light brown. Add the coriander seeds, cinnamon stick, curry leaves and dry red chillis and fry further for another minute till the rawness disappears and the flavors come out. Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off heat. Once cool, grind to a make a fine powder.
2. In the same vessel, add oil/ghee and once its hot, add mustard seeds and let them splutter. Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp.
3. Add the sliced capsicums and fry them for approx 3 minutes. Don’t over cook them, let the capsicums retain their crunchy texture. Add salt to taste and combine well.
4. Reduce heat and add the cooked rice and combine with the spice mixture. Add the grated coconut,roasted peanuts and ground masala powder and combine with the rice till its well mixed.
Serve hot with any gravy curry or with just pickle, yogurt and appalam.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (195g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 140 (38%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 12.6mg||4 %|
|Sodium 1006.4mg||35 %|
|Potassium 147.1mg||4 %|
|Total Carbohydrate 51.4g||15 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 49.3g|
|Protein 6.8g||10 %|
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Calories per serving: 372
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