February 10, 2017

Capsicum Baath / Capsicum Rice

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Capsicum Rice / Capsicum Baath is a very flavourful ,colorful and easy recipe to make if you have the Baath Masala ready with you as well as cooked rice. 

One can make it on one of the days when you are in no mood for cooking an elaborate meal or want to rustle up something quick and wholesome. 
Pair it with ginger raita/Inji Pachadi ,fried papads/fryums and curd rice ,makes up for a sumptuous lunch/ dinner by itself. Capsicum Rice makes a perfect lunch box or potluck choice. 

If you are enjoying a wedding celebration in Bangalore or Karnataka, then you surely will be treated to some delicious capsicum Baath as part of wedding feast q

Click here for the recipe for Baath Masala.

You can make use of this masala powder to make Mix vegetable baath,Vaangi Baath (Brinjal Baath) ,Menthya Baath (Fenugreek Rice) etc.

Preparation Time : 10 mins
Cooking Time : 25 min
Serves : 2-3 generously
Complexity : Medium

Jain Version :  Skip groundnuts/peanuts totally and follow the recipe as is .


1 cup rice (200 - 220 gms approx) - I use the sona masuri (thin rice)
2 medium sized capscium - cut length wise
1-2 tablespoon groundnuts
1/2 cup fresh /frozen peas
2 table spoon Baath Masala
2 tsp mustard seeds
10-12 curry leaves
2-3 dry red chillies
pinch of asafoetida
1/2 tsp haldi powder
salt to taste
3 tablespoon of oil ( distributed usage)


©Sweet Spicy Tasty©

  • Pressure cook the rice with water in the ratio of 1:2 so that the rice is grainy and separate. It should not be mushy . 
  • Tip :You may adjust the water as per the age of your rice. Basmati rice doesnt gel well for this south indian masala rice.
  • Once the rice is cooked carefully spread it on a plate for it to cool down. Drizzle some oil over the rice.
  • In a kadai , heat about 2 tablespoon of oil ,splutter the mustard seeds,groundnuts,curry leaves,dry red chillies,asafoetida and haldi.
  • Add the chopped capsicum and peas and saute well.Add salt at this stage.
  • Add the masala powder and saute it  till the masala coats well .Sprinkle some water and close a lid.
  • Keep stirring at intervals to ensure the masala doesnt get burnt. If you feel the mixture is too dry you can sprinkle some water.
  • In about 10 mins the capsicum and peas get cooked well and the entire masala feels like a semi gravy.
  • At this stage add about 1 teaspoon oil and mix well.
  • If you feel the spice/salt is less,adjust by adding the masala powder /salt accordingly and turn off the stove.
  • Carefully take the cooked rice and add it to this kadai and mix it well without breaking the rice..The masala should coat every single grain of rice. 
  • Let it rest for about 5 - 10 minutes for the flavours to sink in .
  • Serve it with some raita and fried papads/ fryums/vadams.



©Sweet Spicy Tasty©

2 table spoon dhaniya /corriander seeds
1 table spoon udad dhall / ulutham paruppu / black gram 
1 table spoon channa dhall /kadalai paruppu/bengal gram 
8-10 dry red chillies ( paandi / gunturu - mildly spiced)
7-8    dry red chillies ( byadgi - less spice only for color)
handful of curry leaves
2-3 cloves/lavang
small stick cinnamon/dalchini/pattai
1 tsp jeera/cumin
1/2 tsp methi/fenugreek/menthayam
pinch of asafoetida 
1/2 tsp haldi powder


©Sweet Spicy Tasty©
  • In a kadai,heat  1/2 tsp  oil, add the methi seeds.Let it splutter till it gives out a nice aroma.
  • Add the jeera,cinnamon,cloves and saute well till the jeera becomes crisp.
  • Add the curry leaves and the dhalls and saute till the dhalls turn golden brown.
  • Saute the corriander seeds and red chillies until they become crisp.
  • Turn off the stove,add the asafoetida,haldi and let the dry masalas cool for about 5-10 mins
  • Grind it into a fine powder in a mixer-grinder into a semi fine powder.
  • Store in an airtight container and use a dry spoon always.

1 comment:

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