Cook the millet in 1/4 cup of water in pressure cooker for 3-4 whistles. Fluff the rice and spread it in a plate. In a pan add oil and add in the mustard seeds, urad dal and peanuts. Saute till the dal turns golden brown.
Add the onions now. Finely chop the onions for the capsicum rice. Saute till the onions turn translucent.
Add finely chopped capsicum. You can add any color capsicum of mix of tri color capsicum too. Cook for 2 mins. Ensure that the capsicum is crunchy.
Add the red chili powder, salt, garam masala and molagapodi one by one. Saute in a low flame for 2 minutes.
Now add the cooked millets. You can replace millets with rice too. Mix well.
Add the ghee and switch off the flame. Capsicum podi rice is ready to serve. You can pack this for lunch box too.
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