Roasted Bell Pepper Rasam Recipe
Roasted Bell Pepper Rasam Recipe is a twist to the traditional rasam recipe with the addition of roasted bell peppers that add a lovely roasted flavour to rasam.
Roasted Bell Pepper Rasam Recipe is a twist to the normal traditional flavours of rasam made with a blend of tamarind extract, dal and tomatoes and of course bell peppers.
Here in this recipe we have introduced the green bell pepper as the core ingredient keeping the flavours of other ingredients intact. Bell peppers are really a versatile vegetable that are rich in antioxidants and filled with Vitamin C.
If you are looking for more Rasam recipes here are some:
- 1 cup Tamarind Water
- 1/2 cup Arhar dal (Split Toor Dal) , cooked
- 1 tablespoon Rasam Powder
- 2 cloves Garlic , crushed
- 1 teaspoon Fennel seeds (Saunf) , crushed
- 1 teaspoon Whole Black Peppercorns , crushed To grind
- 1 Green Bell Pepper (Capsicum) , roasted
- 1 Tomato
- 1 sprig Curry leaves To temper
- 1 tablespoon Cooking oil
- 1 teaspoon Mustard seeds
- 1 pinch Asafoetida (hing)
- 1 sprig Curry leaves
- 1 Dry red chilli
How to make Roasted Bell Pepper Rasam Recipe
To begin making the Roasted Bell Pepper Rasam Recipe we will first roasted the green bell pepper on a flat skillet, or grill till it is completely roasted on the outside.
Transfer to a bowl, allow it cool down and cut open the green bell pepper and deseed it completely, cut into small pieces and set aside.
In a saucepan, combine the bell peppers, tomatoes, curry leaves and water, bring to a rolling boil on high heat. Turn off the flame
Strain the liquid and allow the bell peppers, curry leaves and tomatoes to cool down and blitz it in a grinder to a smooth paste.
Now heat the tamarind water along with 1 cup water in a big saucepan, add in your ground pepper and tomatoes and the rasam powder along with garlic, fennel seeds, peppercorns. Allow this to boil.
Next pressure cook the dal along with 1/3 cup of water for about 3 whistles. Turn off the flame and allow the pressure to release naturally.
Open the pressure cooker and transfer the dal into to the boiling bell pepper mixture. Let the rasam boil for another 10 more minutes.
To make the tempering, heat a small pan with oil on medium heat, crackle the mustard seeds, curry leaves and asafoetida, and add in dry red chillies. Pour it over the rasam and serve.
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