CAPSICUM BATH / CAPSICUM RICE
Capsicum bath or capsicum rice is an aromatic rice preparation with chopped capsicum and spice powders.If you have vangi bath powder in store, then it is takes just few minutes to stir up this flavorful, spicy capsicum bath / capsicum Rice ….
Servings
2serving
Servings
2serving
Ingredients
To temper:
Instructions
  1. Wash rice and cook it in the proportion 1 : 2 / 2.5 ie 1 glass rice , 2 glass water.The cooked rice grains should be separate,not mushy.Once cooked, spread the cooked rice on a wide plate.This will make the grains separate further & also helps to cool quickly.It has to be cooled properly before using.
  2. Cut capsicum into medium size pieces . Chop onions into medium slices .
  3. In a kadai / pan heat oil . Once its hot add mustard, lentils and  cashew . Once they splutter add curry leaves ,red chilli and green chilli .
  4. Add onion , green peas , turmeric and salt . Saute till raw smell of onion goes .
  5. Add chopped capsicum . Fry for 3-4 mins .
  6. Once the capsicum is done 50 % , add vangibath powder , tamarind juice . Mix well . Cover and cook for another 3-4 mins so that capsicum takes in flavor . No need to cook capsicum fully . Retain crunchiness.
  7. Finally add grated kopra if you want and give a gentle mix. Switch off after the extra moisture has evaporated.Our capsicum bath masala to be mixed with rice is ready . This masala should not be too dry or liquidy . Hope you can make out the consistency from my picture.
  8. Add cooked rice to the bath masala. Drizzle some lemon juice , salt and mix well . Taste test .
  9. Relish the tasty capsicum baath as such or with some raita . If you allow it to sit for some time after mixing , the rice would taste more tasty as it would have taken in the flavours well. If you want , you can warm it while serving .
Recipe Notes
  1. Don’t make the rice mushy . It will spoil the taste. Add few drops of ghee / oil and few drops of lemon while making rice for pulao . This will help the rice grains to remain separate .
  2. Addition of onions n peas is purely optional . i sometimes add and at times don’t.
  3. If you want you can add tomatoes too .
  4. Do not add too much salt and tamarind to the masala as the capsicum pieces will absorb them. thats the reason while mixing i am adding again some salt and lemon juice. this way your capsicum pieces will be perfectly spiced.

 

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