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Saturday, October 13, 2012

Ambate Capsicum Chitranna

1.5 cups White Rice (Preferred: Basmathi or Sona Masuri)
3 Hog Plum / Ambate(Amte) Kayi / Ziziphus Mauritiana / Ber
2 large Capsicums
3/4 - 1 cup grated Coconut
3 Green Chillies
1.5 tsp Mustard seeds (1 tsp Masala, 1/2 tsp for seasoning)
10-15 Curry leaves (Half for masala and half for seasoning)
Big pinch of Asafetida
1/2 tsp Turmeric powder(1/4 tsp for Masala + 1/4 tsp Seasoning)
2 - 3 tsp Bengal Gram seeds / Kadle bele
1 tsp Black Gram seeds
1/4 tsp Cumin seeds
2 - 3 broken Red Chillies
Salt to taste
3 - 4 tsp Oil

Wash the rice in water for about 2-3 times, cook the rice and keep it aside.

Chop the ambates into medium sized pieces as shown in the picture below.

Put grated coconut, chopped ambates, green chillies, 1 tsp mustard seeds, 1/4 tsp turmeric powder, asafoetida, 6-7 curry leaves, salt in a mixer and grind them coarsely by without adding any water.

Chop capsicums into medium sized thin pieces as shown in the picture below.

Put 1/2 tsp of mustard seeds, black gram seeds, cumin seeds, bengal gram seeds, broken red chillies, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add chopped capsicum, remaining curry leaves, 1/4 tsp turmeric powder, salt and fry them for about 4-5 mins in medium flame.

Once the capsicum is cooked, add the ground masala and mix them well and keep it in low/medium flame for about 1min.

Add cooked rice, mix well and keep the Chitranna in low flame for about 2-3 mins. Serve hot.