Capsicum (Bell Pepper) Rice recipe

INGREDIENTS:

1. Rice (cooked) - 2 cup
2. Roasted cashews - 2 tablespoon (tbsp.)
3. Curry leaves - 10
4. Capsicum (chopped) - 1 cup
5. Ground nut (powdered) - 2 tablespoon (tbsp.) (optional)
6. Turmeric powder - 1 teaspoon (tsp.)
7. Oil or Ghee - 2 teaspoon (tsp.)
8. Salt - as needed
9. ------------------
10. --To Powder:--
11. ------------------
12. Red Chilies - 5
13. Cinnamon stick- 1/2 inch
14. Coriander seed - 2 teaspoon (tsp.)
15. Cumin seed - 1/2 teaspoon (tsp.)
16. Split black gram - 1/2 teaspoon (tsp.)
17. Split bengal gram - 1/2 teaspoon (tsp.)
18. Shredded coconut - 1/2 cup
19. ------------------
20. --To Temper:--
21. ------------------
22. Mustard seeds - 1/2 teaspoon (tsp.)
23. Split black gram - 1/2 teaspoon (tsp.)
24. Split bengal gram- 1/2 teaspoon (tsp.)
25. Red Chilies - 2

PREPARATION:

1. Dry roast the "--To Powder:--" ingredients. Let it cool and powder it. NOTE: Be careful and do not let the coconut turn black.
2. Heat oil and add the "--To Temper:--" ingredients. Once the mustard starts to splutter add the curry leaves and capsicum and fry till the capsicum changes color.
3. Add groundnut powder, turmeric, salt and the ground mixture and fry for a few minutes.
4. Add cooked rice and mix well.

NOTES:

1. Serve hot with raitha and chips.