Capsicum rice | bell pepper rice

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kudaimilagai sadam | Capsicum rice is a flavorful healthy and tasty 10 minutes instant variety rice. Perfect for a school lunch box.

Lunch box recipe - capsicum masala rice

Easy and tasty kudai milagai  satham is a popular variety rice dish from South Indian cuisine. With cooked rice, flavorful rice can be prepared within 10 minutes.  Authentic south Indian flavors. It is popularly known as kudai milaga sadham in Tamil. masala powder gives amazing flavor to the rice

CAN I USE LEFTOVER RICE FOR capsicum VARIETY RICE?

yes, it is one perfect way to finish leftover rice/ cold rice. If you are using leftover rice make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate then use it. 

 

FLUFFY RICE

If you are making Kalandha sadham with freshly cooked rice make sure you spread the rice on a plate till the steam goes off. I generally add a few drops of oil while cooking rice as it helps fluffy rice. You can also add sesame oil while cooling the rice.

WHAT KIND OF RICE SHOULD I USE?

I generally use basmati rice. You can also use Sona masoori rice/ raw rice / brown rice/hand point rice/millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion.

WHAT TASTES BEST WITH kuda milaga SADAM?

Rice tastes best with varuval variety,curd based kuzhambu, kootu varietycurd based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda

Why sundal podi?

Sundal podi gives amazing flavor to the rice. Adjust according to your taste. You can also use curry powder instead

Can I skip the ghee

Ghee is optional but gives amazing flavor so I would highly recommend

VARIETY RICE RECIPES IN TMF

Ingredients 

To temper

1 tablespoon sesame oil 

1/2 teaspoon mustard seeds

1 tablespoon urad dal

5 cashews 

2 tablespoon peanuts

1 tablespoon chana dal

Curry leaves few 

1/2 teaspoon Asafoetida

Green pepper rice

1/4 teaspoon turmeric powder

3/4 cup capsicum

required salt

1 tsp Sundal podi

1 cup + 3/4 cup basmati rice, cooked

1/2 teaspoon ghee

How to make simla mirchi rice with step-by-step pictures 

• First, spread cooked basmati rice on a wide plate. Add sesame oil and fluffy
• Add oil to a wide pan and heat

• When the oil turns hot add cashews and peanuts; quickly  mix

• Furthermore, add mustard seeds, urad dal, and chana dal; let them splutter

• Add red chilli and curry leaves; mix well and roast

• Furthermore, add asafoetida and capsicum and mix well

• Add turmeric powder and salt; mix well and saute for 3-4 minutes

• when capsicum gets cooked add rice and mix gently

• furthermore add sundal podi; mix gently and cook on low flame for 2 minutes

• finally, add ghee; mix well and turn off the stove