Capsicum Rice Using MTR Vangibath Powder

Ingredients:
1 cup White Rice(Sona Masuri / Basmathi preferred)
2 - 3 medium sized Capsicum
12-15 strands of Coriander leaves
2 - 3 tsp MTR Vangibath powder
5-6 Curry leaves
1 tsp Bengal Gram seeds
1/2 tsp Black Gram seeds
1 tsp Mustard seeds
2 tsp OIl

Recipe:

Cook the rice and keep it aside.

Chop capsicum into medium sized thin pieces as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Put oil, bengal gram seeds, black gram seeds, mustard seeds in a thick bottomed vessel/pan and heat it. Once it starts spluttering, add curry leaves, chopped capsicum and fry them for about 4-5 mins medium flame. Add vangibath powder, coriander leaves and fry them  for about 1-2 mins.

Add rice and mix well. Keep the capsicum rice in low flame for about 2-3 mins.

Serve hot along with any raita.

Southekayi Tomato Boluhuli

Ingredients:
1 medium sized Raw Yellow Cucumber / Bannada Southekayi / Mangalore Southekayi
2 - 3 medium sized Tomatoes
1 - 2 Green Chillies
Pinch of Turmeric powder
Pinch of Chilly powder
Large grape sized Jaggary
Salt to taste
1 tsp Mustard seeds
Pinch of Asafetida powder
4 - 5 Curry leaves
1 tsp Oil

Recipe:
Cut the yellow cucumber, remove seeds and innermost part of the cucumber and wash it. Chop it into medium sized pieces as shown in the picture below. Cut the tomatoes into medium sized pieces as shown in the picture below. Cut the green chillies into 2 pieces.

Put chopped cucumber, tomatoes, green chillies in a pressure cooker container. Add turmeric powder, salt, jaggary, little amount of water and cook them well.(1-2 whistles) Once the pressure goes off, adjust the ingredients(salt, jaggary, water) and bring them to boil.

Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder, curry leaves, keep them for few seconds and then add it to boluhuli. Mix well before serving. It goes well with rice.