Capsicum Lemon Rice / Capsicum Chitranna … a simple , flavorful and colorful variety rice that’s so perfect for any occasion be it lunchbox /if you are looking ways to clear left over rice / when you want to cook something in a jiffy. A good tasty change from the regular lemon rice !! Hardly takes 15 mins to make if you have cooked rice ready !!
Some of the other easy lunchbox recipes that you can check are Coconut Rice , Cluster beans Rice , Vangi bath , Carrot Methi Rice etc .
About the recipe:
Chitranna / Lemon Rice is one most staple dish from South India which is often an essential part of any South Indian meal. Made from pre-cooked rice, lemon and tempering .. this humble dish tastes absolute yumm.
One can add some extra flavouring while making chitranna, like adding avarekalu, capsicum, Amla,dill leaves etc. Addition of capsicum makes this dish not just colorful but more tasty. If you have cooked rice ready , making this dish hardly takes 15 minutes .
So good for lunch box and for festivals ( minus onion ) .
Capsicum Rice Recipe with step by step photos :
- Wash rice and cook it in the proportion 1: 2.5 ie 1 glass rice 2.5 glass water. The cooked rice grains should be separate, not mushy. Once cooked, spread the cooked rice on a wide plate. This will make the grains separate further & also helps to cool quickly. Allow the rice to cool completely.
- Wash , de seed and finely chop capsicum .
- Heat oil in a thick bottom pan / kadai. When oil is hot, add mustard seeds, urad dal, channa dal and groundnuts. When mustard seeds splutter nicely, add red chilly and curry leaves. Saute.
- Add chopped onion and chopped green chillies . Saute 1-2 mins. Let onions get translucent.
- Add handful of fresh or frozen green peas . Add tsp of salt and saute 1-2 mins. Let peas cook a bit.
- Add capsicum , turmeric and salt . Saute 1-2 mins. Don’t overcook.
- Our capsicum masala for rice is ready .
- Add cooked cooled rice to the pan. Squeeze lime & Mix them thoroughly & gently. Ensure no rice lumps are formed. Taste test.
- Tasty & Easy Capsicum chitranna / Capsicum lemon rice is ready to serve. Serve at room temperature as such or with papad / raitha.
Capsicum Lemon Rice
Ingredients
- 2 medium size Capsicum
- 3 cup Cooked Rice
- 1 medium size Onion , optional
- 1/2 cup Green Peas , optional
- 4-5 nos Green Chilli , chopped
- Few sprigs Coriander leaves, chopped
- Lemon Juice
- Salt to taste
To Temper
- 2-4 tbsp Oil
- 1 tsp Mustard
- tsp Urad Dal
- tsp Channa Dal
- few Peanut
- 1-2 nos Red Chilli, broken
- few Curry leaves
Instructions
- Wash rice and cook it in the proportion 1: 2.5 ie 1 glass rice 2.5 glass water. The cooked rice grains should be separate, not mushy. Once cooked, spread the cooked rice on a wide plate. This will make the grains separate further & also helps to cool quickly. Allow the rice to cool completely.
- Wash , de seed and finely chop capsicum .
- Heat oil in a thick bottom pan / kadai. When oil is hot, add mustard seeds, urad dal, channa dal and groundnuts. When mustard seeds splutter nicely, add red chilly and curry leaves. Saute.
- Add chopped onion and chopped green chillies . Saute 1-2 mins. Let onions get translucent.
- Add handful of fresh or frozen green peas . Add tsp of salt and saute 1-2 mins. Let peas cook a bit.
- Add capsicum , turmeric and salt . Saute 1-2 mins. Don't overcook.
- Our capsicum masala for rice is ready .
- Add cooked cooled rice to the pan. Squeeze lime & Mix them thoroughly & gently. Ensure no rice lumps are formed. Taste test.
- Tasty & Easy Capsicum chitranna / Capsicum lemon rice is ready to serve. Serve at room temperature as such or with papad / raitha.
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