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Red Bell Pepper Rasam

10 Mar

Butta Pachi Mirapakaya Rasam.

Red bell pepper rasam or red capsicum rasam is a colorful and healthy rasam made with red bell pepper. Bell pepper is either cooked or roasted until soft. It is then pureed and added to the tempered oil along with freshly ground spice powder. Let the bell pepper rasam come to a bubble and serve it with steamed rice.
Makes: around 2 Cups of Red Bell Pepper Rasam.


Red Bell Pepper 2
Tamarind 1/2 inch Sized Ball
Green Chiles 1
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Black Peppercorns 4
Salt to taste
Oil 1/2 tsp


Garlic 2 Cloves
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Wash, remove stems, remove seeds and roughly chop red bell pepper.
Peel and lightly crush the garlic cloves.
Remove stems, wash and slice the green chiles.
Dry roast coriander seeds, cumin seeds and peppercorns until aromatic and grind them into fine powder.
Soak tamarind in few tablespoons of hot water and extract all the juice.

Heat a pan on medium high heat, add chopped red bell pepper, green chiles and salt.
Cook covered for 5 – 10 minutes stirring ocassionally.
Once red bell pepper cooks and turns soft, remove from heat.
Grind the cooked bell pepper into smooth paste adding enough water.

Heat oil in a sauce pot, add garlic cloves and all talimpu ingredients in order.
When mustard seeds start spluttering, carefully pour the pureed bell pepper and stir in tamarind extract.
Pour half to one cup of water depending on the consistency of rasam preferred.
Let it come to a bubble, stir in ground spice powder and boil for another minute.
Remove from heat and serve red bell pepper rasam with plain steamed rice.
Notes: Make sure not to overcook the bell pepper.

Suggestions: Adjust the consistency of rasam with water.
Variations: You can also garnish the rasam with finely chopped cilantro and a dollop of ghee.
Other Names: Red Bell Pepper Rasam, Butta Pachi Mirapakaya Rasam, Simla Mirchi Rasam.