Capsicum baath / Capsicum Bath is something I tasted in Mysore in one of the several feasts during my cousin’s wedding. This was served on the day after the wedding where just the family members from both the bride’s and the groom’s side gathered for a final farewell. And what a meal it was…the taste of this rice preparation lingered on and on…well after we boarded the train to come back home. Some of them were lucky enough to get a ‘packet’ of this to eat on the journey back
The next time I tasted this was some weeks ago when Geetha Chithi made this ‘on-demand’ and I ate this for 4 continuous meals without tiring (she had prepared quite a quantity) . Yesterday evening when she called me, she gave me the idea of making this for lunch, and why not I though, as I had a bag of fresh capsicums (green bell peppers) waiting just to be made into a Capsicum Baath. A word of clarification regarding ‘baath’ – while it is pronounced just as you would the English word ‘bath’, it has nothing to do with it. It simply means a ‘kalandha saadam‘ or a mixed rice preparation, which can be eaten as it is or with a ‘pachidi’ (raita). The same recipe can be used to make Kathrikkai Baath by just substituting the capsicums with eggplants. I suppose this recipe is of Hebbal Iyengar origins. Please correct me if I am wrong. The spices used in this are quite similar to my favourite Bisi Bele Baath recipe blogged by Saakshi, which she says is an authentic Hebbal Iyengar recipe.
Capsicum Baath is a perfect showcase of Indian spices
(Bell Pepper Spice Rice)
Serves 4-6 people as the first course of the meal, which is concluded by Thair Saadam 🙂
Please do not be afraid of the long list of spices that is going to follow. This is virtually a spice garden of a recipe, but the end result is a beautiful amalgam showcasing how seamlessly Indian spices can blend with each other….and most of these will be easily found in an Indian kitchen, or your nearest Indian grocery.