AI-generated image
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
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara baingan
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.