Potato And Capsicum Rice, Urulaikizhangu Kudaimilagai Saadam

          Potato and Capsicum Rice, this again is a very easy and quick dish, it can be put together in a breeze, especially if you have some leftover rice from the previous day. It's a perfect lunch box idea for your busy weekdays, uses the basic ingredients from your pantry and of course, potatoes and capsicums. Just serve it with some raitha or curd and some chips on the side for a delicious meal..

Need To Have

• Cooked Rice - 4 cups
• Potato - 1 big, diced
• Capsicum - 1 big, diced
• Onion - 1 medium, chopped
• Tomato - 1 medium, chopped
• Grated Ginger - 2 teaspoons
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1/2 - 3/4 teaspoon
• Coriander Powder - 2 teaspoons
• Asafoetida - 1/4 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Dried Red Chillies - broken into 2
• Curry Leaves - 10
• Chopped Coriander Leaves - 2 tablespoons
• Salt to taste

Method

          Heat some oil, add the mustard and cumin seeds, when it starts spluttering, add the red chillies, asafoetida followed by the chopped onions and saute till the onions turn translucent. Then add the potato and capsicum pieces and saute for another minute.

          Now add the grated ginger and curry leaves and mix for one more minute. Then add the turmeric powder, salt and about 1/4 cup water, cover and cook on medium heat till the potatoes are almost cooked. Then add the chopped tomatoes, chilly powder and coriander powder, cover and cook till the tomatoes break down and the potatoes are cooked fully.

          Now add the chopped coriander and keep sauteing for another 5 minutes till oil oozes out from the sides.

           At this stage, reduce the heat, add the rice and mix everything together till the rice is warmed through.

Note
You can also add chopped garlic and leave out the asafoetida, or make it even without the chopped onions.
When using leftover rice from the fridge, just bring it to room temperature and mix, so that it'll be easy to warm the rice fast.
You can add some cooked chickpeas/ chana, double beans, bean sprouts or even lobia/ karamani/ black eyed peas to make the dish even more nutritious.