Red Bell Pepper Rasam

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.

Ingredients:

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

Talimpu:

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.

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Red Bell Peppers Chutney

Erra Butta Pachi Mirapakaya Pachadi.

Chutney with red bell pepper is quite sumptuous. Oil is tempered with mustard seeds and dried red chiles. Red bell pepper is chopped and cooked in the oil along with onion and tomato. Then all the ingredients are ground into smooth paste for the chutney.
Makes: around 1 1/2 Cups of Red Bell Pepper Chutney.

Ingredients:

Red Bell Pepper 1 – 2
Onion 1 Small
Tomato 1
Grated Fresh Coconut 1 tbsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 4 – 6
Salt to taste
Oil 1 tsp

Method of preparation:

Wash, remove stem, discard seeds and chop the red bell pepper.
Wash and chop the tomato.
Peel, wash and chop the onion.

Heat oil in a pan, add mustard seeds and red chiles.
When mustard seeds start spluttering, add chopped onion.
Fry for few seconds, add bell pepper and salt.
Cook till bell pepper turns little soft.
Stir in tomatoes and cook till they turn soft.
Add coconut and remove from heat.

Cool the mixture to room temperature and grind all the ingredients into smooth paste without adding any water.
Taste the red bell pepper chutney and adjust any seasonings if required.
Serve red bell pepper chutney with dosa or with rice.
Notes: Make sure not to overcook any of the ingredients.

Suggestions: If chutney is too thin, grind it with some more grated coconut. If chutney is too thick, dilute with little water.
Variations: Stir in some tamarind extract or lemon juice to cut the sweetness of the bell pepper and onion.
Other Names: Erra Butta Pachi Mirapakaya Pachadi, Simla Mirch Chutney, Red Bell Pepper Chutney.

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