Video summary

ನೀವು ಈ ತರ ಕ್ಯಾಪ್ಸಿಕಂ ಚಿತ್ರಾನ್ನ ಯಾವತ್ತು ತಿಂದಿರಲ್ಲ | Capsicum Chithranna Recipe | Lemon Rice Recipe

Main summary

Key takeaways

Cooking

Presenter / Channel

Saviruchi Recipe (YouTube channel)

Dish

Capsicum Chithranna / Chitranna Gojju — capsicum rice-style gojju (onion-free; claimed quick prep ~10 minutes).

Ingredients (with quantities / substitutions)

Masala (grind, no water)

  • Green chilies: 1–2 to 3
  • Ginger: ~1 inch, cut into pieces
  • Garlic: 1–4 cloves
  • Curry leaves: a little
  • Grated coconut: 1–2 to 3 tablespoons
  • Turmeric powder: less than 1/4 tsp
  • Coriander leaves: a little
  • Water: not added (dry grind)

Tempering / frying

  • Oil: 1–3 tablespoons
  • Kadla kaya seeds: 1–2 to 3 tablespoons (fried first, added later)
  • Mustard seeds: 1 tsp
  • Cumin seeds: 1/2 tsp
  • Dry chilies: 1–3
  • Urad dal: 1/2 tablespoon
  • Extra curry leaves: a little
  • Extra ginger: a little

Capsicum + finishing

  • Capsicum: sliced
    • if small: 2
    • if thick: 1
  • Salt: to taste
  • Lemon juice: from 1/2 lemon
  • Coriander leaves: add at the end

Rice addition (as described)

  • Rice: already cooked (enough for ~1–4 people)
  • Mix capsicum gojju with fried kadla kaya seeds

Equipment + prep

  • Mixie jar / grinder: to make the masala (dry grind, no water)
  • Fry pan / pan: to fry seeds, temper spices, and cook capsicum
  • Stove: turn off before adding lemon juice
  • Cooked rice: ready for quick assembly

Step-by-step method (technique + key timings)

1) Make the onion-free masala (dry grind, no water)

  1. In a mixie jar, add:
    • green chilies, ginger, garlic, curry leaves, grated coconut, turmeric, coriander leaves.
  2. Do not add water. Grind into a masala.
  3. Set aside (creator notes taste is “amazing” when done this way).

2) Fry kadla kaya seeds (separately)

  1. Heat a fry pan with 1–3 tbsp oil.
  2. Add kadla kaya seeds and fry 2–3 minutes until slightly crispy.
  3. Remove separately to add later.

3) Temper spices + cook base

  1. In the same oil, add:
    • 1 tsp mustard seeds
  2. When mustard seeds crackle, add:
    • 1/2 tsp cumin seeds
    • 1–3 dry chilies
    • a little curry leaves
    • 1 tbsp kadla kaya (additional)
    • 1/2 tbsp urad dal
    • a little ginger
  3. Fry on medium flame for 1.5 to 1 minute.
  4. Tip (explicit):

    If flame is too high, urad dal and kadla kaya can burn.

4) Cook capsicum

  1. Add sliced capsicum:
    • small: 2
    • thick: 1
  2. Add salt to taste.
  3. Fry until capsicum reaches desired texture:
    • 1–2 to 3 minutes for a little crunch
    • then cook 2–3 minutes more to soften slightly
  4. Add the prepared masala to the pan.
  5. Cook to reduce raw smell / manage coconut sticking:
    • cook 3–4 minutes initially with masala
    • coconut may stick to the bottom, so turn/mix and cook another 1–3 minutes as needed
  6. Finish:
    • Add coriander leaves at the end
    • Turn off the stove before adding lemon juice
    • Add juice of 1/2 lemon and mix well

5) Mix with rice (chithranna assembly)

  1. Take cooked rice (quickly prepared; enough for 1–3 to 4 people).
  2. Add capsicum gojju to the rice.
  3. Add the fried kadla kaya seeds on top and mix.
  4. Mixing cue:
    • It may be a little hot at first—mix until each rice grain is coated.
    • Presenter notes you can see grains absorb the masala after mixing.

Chef tips / common pitfalls

  • No water when grinding the masala.
  • Control flame when frying urad dal / kadla kaya to prevent burning.
  • Coconut-containing masala can stick—turn/mix in the pan.
  • Turn off the stove before lemon juice.

Serving / plating suggestion

  • Serve as capsicum chithranna by mixing gojju + fried kadla kaya seeds directly into cooked rice.

Variations mentioned

  • Capsicum quantity depends on thickness/size:
    • small: 2
    • thick: 1
  • Time-saving framing: designed for quick preparation (~10 minutes) if ingredients and cooked rice are ready.

Sources

  • Saviruchi Recipe (YouTube cooking video; subtitles provided in the prompt)

Original video