Capsicum Bath Recipe
A Flavorful and Vibrant Rice Dish from Southern India
Capsicum Bath, a popular dish from South India, is a vibrant and aromatic rice preparation that pairs perfectly with various raitas like Lauki Raita, Beetroot Raita, or Burani Raita. This vegetarian dish is a delightful mix of cooked rice, fresh bell peppers (capsicum), and a blend of spices that infuse the dish with rich flavors. Whether served as a lunch or dinner, this recipe is sure to bring a burst of color and taste to your table.
Ingredients for Capsicum Bath
| Ingredient | Quantity |
|---|---|
| Rice (cooked) | 1 cup |
| Green Bell Peppers (Capsicum) | 2-3, chopped into medium-sized pieces |
| Green Peas (Matar) | Fistful |
| Onion | 1, chopped |
| Green Chilli | 1, slit |
| Vangi Bath Powder | 2-3 tablespoons |
| Salt | To taste |
| Tamarind | Soaked in water (to extract juice) |
| Lemon Juice | Few drops |
| Dry Coconut (kopra), grated | 2-3 tablespoons |
| Sunflower Oil | 2-3 tablespoons |
| Mustard Seeds | 1/2 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Cashew Nuts | Few |
| Curry Leaves | Few |
| Dry Red Chilli, broken | 1 |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Total Time:
25 minutes
Servings:
4
Cuisine:
Indian
Course:
Lunch
Diet:
Vegetarian
Step-by-Step Instructions for Capsicum Bath
-
Prepare the Rice:
Begin by washing the rice thoroughly under cold water. Cook it in a saucepan with water and a pinch of salt. The cooked rice should be light, fluffy, and the grains should remain separate, not sticky. Once cooked, spread the rice out on a wide plate to help it cool quickly. It is essential to let the rice cool completely before using it in this recipe, as it helps the rice grains remain distinct. -
Tempering the Spices:
Heat sunflower oil in a kadhai (wok) or large frying pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Then, add the chana dal, urad dal, and cashew nuts. Allow the lentils to brown lightly, and the cashews to become golden. -
Sauté the Vegetables:
Add the curry leaves, slit green chili, and broken dry red chili to the tempering mixture. Stir for a few seconds to release their flavors. Now, add the chopped onion and sauté until it turns soft and the raw smell disappears. Add the green peas and turmeric powder. Stir well, allowing the peas to soften slightly. -
Cook the Capsicum:
Add the chopped capsicum (bell peppers) to the pan and cook for 3-4 minutes. You want the capsicum to become tender but still retain its crunch. Stir occasionally to ensure the vegetables do not burn. -
Spice it Up:
Once the capsicum is partially cooked, add the Vangi Bath powder and tamarind juice (from the soaked tamarind). Stir everything together to combine well. Cover the pan and cook for an additional 3-4 minutes to allow the flavors to meld and the capsicum to absorb the spices. -
Finish the Dish:
After the capsicum has cooked and softened to your liking, add the grated dry coconut. Mix gently to ensure the coconut is evenly distributed throughout the dish. Allow any excess moisture to evaporate before proceeding. -
Combine with Rice:
Add the cooled, cooked rice to the pan and mix everything together thoroughly. Ensure the rice is well-coated with the spiced mixture. Taste and adjust salt as necessary. -
Add Final Touches:
Drizzle a few drops of lemon juice over the rice, then give it another gentle mix to incorporate the tangy flavor. Remove the pan from the heat.
Serving Suggestions for Capsicum Bath
Capsicum Bath can be served as a standalone dish or paired with a cooling raita. It’s particularly delicious when served with:
- Lauki Raita: A refreshing yogurt-based raita made with bottle gourd.
- Beetroot Raita: A tangy raita made with grated beetroot, yogurt, and spices.
- Burani Raita: A rich and spicy yogurt-based raita with garlic and mint.
Enjoy this vibrant, aromatic dish with your choice of raita, and pair it with a side of crisp papad or pickle for an authentic South Indian meal experience.
Nutritional Information (Approximate per serving)
| Nutrient | Value per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 6g |
| Carbohydrates | 35g |
| Dietary Fiber | 3g |
| Fat | 7g |
| Saturated Fat | 1g |
| Sodium | 150mg |
| Potassium | 250mg |
| Vitamin A | 15% of the Daily Value (DV) |
| Vitamin C | 40% of the DV |
| Calcium | 4% of the DV |
| Iron | 6% of the DV |
Tips for Making Perfect Capsicum Bath:
- Rice Texture: Be sure not to overcook the rice; it should be light and fluffy. If you have leftover rice from the previous day, that works great too!
- Vangi Bath Powder: This spice mix is a key component of the dish, so use a good quality one for the best flavor. If you don’t have Vangi Bath powder, you can substitute with a combination of sambar powder and a pinch of garam masala.
- Tamarind Paste: If you don’t have tamarind soaked in water, you can use tamarind concentrate or paste, but reduce the quantity accordingly.
- Adjusting Spice Levels: You can adjust the amount of green chilies and red chili to make the dish as spicy or mild as you prefer.
This Capsicum Bath Recipe is an easy-to-make, aromatic rice dish that is packed with flavors and perfect for any vegetarian meal. With its balance of spices, vegetables, and rice, it’s a delicious and satisfying option for your lunch or dinner.
