This recipes is adapted from my wife, Anupama’s capsicum rice recipe. Its a favourite in my house and best enjoyed hot with some raitha.
I add a bit of jaggery too – you might want to reduce the amount as per your taste!
About Proso Millet
Proso Millet has the largest grain among the millet rices in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc). It is golden in colour, so it’s also called the golden Millet. Proso millet is a part of the staple diet of many cultures.
Proso Millet is called as Variga (in Telugu), Baragu (in Kannada), Pani Varagu (in Tamil) or Chena (in Hindi)
Ingredients
- 2 cups Proso Rice Cooked to softness
- 2 Capcicums Copped to pieces
- 1 Chopped Onion
- 1 Cinnamon Stick Finely ground
- 1/2 teaspoon Turmeric powder
- 1.5 teaspoon Sambar Powder
- 1 tablespoon Tamarind Pulp
- 1 teaspoon Mustard Seeds
- 2 Green Chillies Finely chopped
- 2 tablespoon Oil
- Salt To taste
- Jaggery To taste
Servings:
Instructions
- Heat oil in a pan.
- Add mustard seeds and wait till it sputters.
- Add chopped chillies followed by sliced onions. Wait till the onions turn golden brown.
- Add turmeric powder as well as cinnamon and stir the whole mixture. Add chopped capsicum and stir it well till the capsicum gets partially cooked.
- Add tamarind pulp to the mixture and allow the mixture to simmer for a while. Add jaggery and salt to taste.
- Add the cooked proso millet rice to the above mixture and stir well. Serve warm.
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