Capsicum rice or Capsicum baath is something I tasted in Mysore in one of the several feasts which were a part of 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.
In a few weeks, I was craving for this dish again. I had a bag of fresh capsicums (green bell peppers) waiting to be made into a Capsicum rice. A word of clarification regarding ‘baath’ – while it is pronounced just as you would the English word ‘bath’. It is a South Indian term for 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 (Vaangi) Baath by just substituting the capsicums with eggplants. You can try this eggplant millet dish prepared along the lines of the Kathrikkai Bath.
The spices used in this are quite similar to my favourite Bisi Bele Baath recipe blogged by Saakshi, which she says is an authentic Hebbar Iyengar recipe.
Capsicum rice is a perfect showcase of Indian spices
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 recipe is a showcase of nearly a dozen Indian spices. The end result is not at all overwhelming, but a beautiful way of showing how Indian spices blend with each other.