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Capsicum Rice | Sweet mini pepper Rice | Bell pepper rice | Kudamulagai Sadam

5 from 1 vote
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Course: Variety Rice
Cuisine: Indian
Author: Vidya Srinivasan


  • Cooked Rice - 2 cup I used regular rice but bastmati rice can also be used
  • Mini Sweet peppers - 10 I used 4 red, 4 yellow and 2 orange, to make it colorful:-) or use 2 capsicum (bell pepper)
  • Roasted peanuts - 1/4 cup
  • Asofoetida - a generous pinch
  • Turmeric powder - a pinch
  • Salt - as needed
  • Oil - 1 tsp
  • To temper:
  • Sesame Oil - 1/2 tsp
  • Mustard seeds -1/4 tsp
  • Channa dal - 1 tsp
  • Curry leaves - 1 sprig
  • Spice Powder:
  • Channa Dal – 1 tbsp
  • Coriander seed – 1 tbsp
  • Dry Red Chilli – 2 According to your spice level


  • Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan
  • Dry roast all the ingredients mentioned under “Spice Powder' till they are golden brown. Switch off and set aside. Once they come to room temperature grind it without adding water
  • Add 1 teaspoon of oil to the pan and saute the bell peppers with salt, until they are cooked
  • Add 1/2 teaspoon of oil and add the mustard seeds, urad dal, channa dal, asofetida, curry leaves and peanuts till they become golden brown, and add the tempering to the cooked bell peppers and keep aside
  • Add the cooked rice, spice powder, peanuts to the peppers and mix well. Check for the seasoning and add salt if required.
  • Serve the rice with any dry vegetable curry/chips
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You can use regular green capsicum instead of mini peppers
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