I had loads of capsicum lying in the refrigerator and I decided to make a pulao out of it. Basically, I grabbed all and sundry from the pantry ( rhyme, wasnt intended) and used it to dish out the pulao. As I fried, mixed and laoded it all in the rice cooker for the pulao to cook, I could not wait for it to finish cooking.I rushed to the kitchen when I heard the rice cooker click to the keep warm mode.One look at the cooker, I was happy and sure it is going to taste yummy.Since the end result was more than what I had expected, I thought I will click and share it here.
Bell peppers/ capsicum- deseeded and finely chopped, 1 cup
Shredded coconut-3 table spoon
Ground nuts-2 table spoon
Almonds soaked in warm water-10
Chana dhal-1 table spoon
White sesame seeds-1 table spoon
Turmeric powder-1 tea spoon
Red chilli powder-2 tea spoon
Tamarind water-2 -4 table spoon
Garam masala- a pinch
Oil-3 table spoon
1.Finely chop the onion, deseed and finely chop the capsicum.
2.Dry roast cloves, cinnamon,garlic, sesame seeds,shredded coconut, green chillies and chana dal until light brown and remove from stove to cool.
3.Powder the above ingredients in a blender and keep aside.Make the almonds into a smooth paste and set aside.
4.Heat oil in a wok, throw in the lonely star seed, the ground nuts and after a couple of minutes, add the chopped onions and fry until light brown.Throw in the chopped capsicum and fry until cooked, yet crisp.Add tamarind water and give it a slight boil.
5.Add turmeric powder, red chilli powder , garam masala and finally the ground powder and the almond paste and continue to cook until it all coats well.Add salt.Switch off and remove from stove, when the mixture blends well and forms a thick paste consistency.
6.To make this a one pot meal, add the mixture to 1 1/2 cup rice and cook until aldente.Serve with raita or salads.