Roasted Bell Pepper Rasam Recipe

Step 1: 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

Step 2: 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

Step 3: In a saucepan, combine the bell peppers, tomatoes, curry leaves and water, bring to a rolling boil on high heat

Step 4: 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

Step 5: 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

Step 6: Allow this to boil

Step 7: Next pressure cook the dal along with 1/3 cup of water for about 3 whistles

Step 8: Turn off the flame and allow the pressure to release naturally

Step 9: Open the pressure cooker and transfer the dal into to the boiling bell pepper mixture

Step 10: Let the rasam boil for another 10 more minutes

Step 11: 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

Step 12: Pour it over the rasam and serve

Step 13: Serve the Roasted Bell Pepper Rasam Recipe along with steamed rice, Sweet Corn Poriyal and Mushroom Thoran Recipe for a complete meal