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Capsicum rice (capsicum bath)
Capsicum bath (ಕ್ಯಾಪ್ಸಿಕಂ ಬಾತ್): Karnataka rice with green pepper strips in a roasted coriander, chana dal and coconut masala
Every Bengaluru darshini has its own capsicum bath, and at home it is a favourite for office lunch boxes because the peppers stay crunchy until noon. Green peppers are sautéed just until glossy, then tossed with rice and a freshly roasted powder of coriander seeds, chana dal, dry coconut and red chillies. The mistake is cooking the peppers until soft; they release water and the rice turns soggy, so keep them bright and crisp. Chef's tip: add the powder to the hot oil off the heat for a few seconds before the rice goes in; it blooms the spices without burning the coconut.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the masala powder
- 1 tbsp coriander seeds
- 1 tbsp chana dal
- 1 tsp urad dal
- 3 tbsp desiccated coconut
- 1 tsp white poppy seeds (optional)
For the rice
- 1 ⅓ lb cooked white ricecooled
- 2 green peppers (capsicum)about 300 g, cut into thin strips
- 2 tbsp sunflower oil
- ½ tsp black mustard seeds
- 10 cashews (optional)
- 10 curry leaves
- ¼ tsp ground turmeric
- ½ tsp tamarind paste
- 1 tsp salt
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Method
0/5 doneStep 1: Dry-roast 1 tbsp coriander seeds, 1 tbsp chana dal, 1 tsp urad dal and 3 dried red chillies over a medium-low heat for 3 minutes until golden; add 3 tbsp desiccated coconut and 1 tsp white poppy seeds for 30 seconds. Cool and grind to a powder.
4 minStep 2: Heat 2 tbsp sunflower oil in a wide pan over a medium-high heat. Add ½ tsp black mustard seeds, let it crackle, then add 10 cashews and 10 curry leaves and fry until the nuts are golden.
1 minStep 3: Add 2 green peppers (capsicum), ¼ tsp ground turmeric and half the 1 tsp salt and stir-fry for 4–5 minutes until glossy and just tender at the edges but still crunchy.
5 minStep 4: Stir in ½ tsp tamarind paste and 3 tablespoons of the masala powder off the heat for 10 seconds, then return to a low heat, add 1 ⅓ lb cooked white rice and the remaining 1 tsp salt, and fold for 2–3 minutes until evenly coated.
3 minStep 5: Cool on a plate before packing, keep it chilled if made ahead, and pack with an ice pack.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 9 g
- Carbs
- 62 g
- Fat
- 14 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does capsicum rice (capsicum bath) take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of cooked white rice?
- Any long-grain rice, same amount.
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