Roasted Bell Pepper Rasam Recipe
Delight your senses with the vibrant flavors of Roasted Bell Pepper Rasam, a dish that embodies the essence of Tamil Nadu cuisine. This comforting soup is perfect for a wholesome lunch, especially when paired with steaming rice and vegetable sides. The smoky sweetness of roasted bell peppers combined with the tangy tamarind and aromatic spices creates a delightful harmony that warms the soul.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tamarind Water | 1 cup |
| Arhar Dal (Split Toor Dal) – cooked | 1/2 cup |
| Rasam Powder | 1 tablespoon |
| Garlic – crushed | 2 cloves |
| Fennel seeds (Saunf) – crushed | 1 teaspoon |
| Whole Black Peppercorns – crushed | 1 teaspoon |
| Green Bell Pepper (Capsicum) – roasted | 1 |
| Tomato | 1 |
| Curry leaves | 1 sprig |
| Sunflower Oil | 1 tablespoon |
| Mustard seeds | 1 teaspoon |
| Asafoetida (hing) | 1 pinch |
| Dry Red Chilli | 1 |
Nutritional Information
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 120 |
| Protein | 6g |
| Carbohydrates | 24g |
| Fat | 3g |
| Fiber | 7g |
Preparation Steps
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Roast the Bell Pepper: Start by roasting the green bell pepper on a flat skillet or grill until it is completely charred on the outside, allowing the natural sweetness to develop. Once roasted, transfer it to a bowl, cover it, and let it cool. Once cooled, cut open the bell pepper, deseed it, and chop it into small pieces. Set aside.
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Prepare the Base: In a saucepan, combine the roasted bell pepper, chopped tomato, curry leaves, and enough water to cover the vegetables. Bring the mixture to a rolling boil over high heat. Once boiling, turn off the flame and strain the liquid into a bowl, allowing the vegetables to cool. Transfer the cooled vegetables to a grinder and blend them into a smooth paste.
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Make the Rasam: In a large saucepan, heat the tamarind water along with 1 cup of additional water. Add the ground bell pepper-tomato paste, rasam powder, crushed garlic, fennel seeds, and crushed black peppercorns. Bring the mixture to a boil.
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Cook the Dal: In a pressure cooker, combine the cooked Arhar dal with 1/3 cup of water. Cook for about three whistles, then turn off the flame and allow the pressure to release naturally. Once safe to open, transfer the cooked dal into the boiling bell pepper mixture. Allow the rasam to simmer for another 10 minutes.
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Prepare the Tempering: In a small pan, heat sunflower oil over medium heat. Add mustard seeds and allow them to crackle, followed by the curry leaves, asafoetida, and dry red chili. Fry briefly until fragrant, then pour the tempering over the simmering rasam.
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Serve: Serve the Roasted Bell Pepper Rasam hot, accompanied by steamed rice, Sweet Corn Poriyal, and Mushroom Thoran for a delightful and complete meal that showcases the rich flavors of Tamil Nadu.
This Roasted Bell Pepper Rasam is not just a dish; it is a celebration of the warm and inviting culinary traditions of South India, making every meal an occasion to cherish. Enjoy your cooking!
