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 chitranna
Easy and tasty kudai milagai lemon rice 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
Podi for Rice
Freshly ground powder gives amazing flavor. Instead you use Sundal podi. 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
Masala lemon rice Capsicum rice Varuval
Ingredients
To roast
1/2 teaspoon mustard seeds 1 tablespoon Chana dal 1/8 teaspoon fenugreek seeds 1/2 teaspoon pepper 1 teaspoon cumin seeds Red chilli 1 teaspoon sesame seeds 2 tablespoon coconut
To temper
1 tablespoon sesame oil 1/2 teaspoon mustard seeds 1 tablespoon chana dal 1/2 tablespoon urad dal 8 cashews 2 tablespoon roasted peanuts Asafoetida
Green pepper lemon rice
1/4 teaspoon turmeric powder Curry leaves Coriander leaves 1/2 cup capsicum required salt 1 teaspoon coconut oil Sugar 1 lemon 2 cups + 3/4 cup cooked rice, cooked 1 teaspoon ghee
How to make simla mirchi rice with step-by-step pictures
First, dry roast all the ingredients mentioned under “to roast” except coconut
Turn off the stove and add coconut
Cool and grind
Spread cooked rice on a wide plate Add oil to a wide pan and heat
When the oil turns hot add mustard seeds, urad dal, Chana dal, cashews and peanuts; splutter
Furthermore, add asafoetida and mix well
Add capsicum, coriander leaves, curry leaves, coconut oil, turmeric powder and salt; saute well
furthermore add cooked rice, ground powder; mix gently and cook on low flame for 1 minute
add ghee; mix well and turn off the stove
Finally, add lemon juice and sugar; mix well serve after an hour
