Capsicum raita - Chilled and refreshing yoghurt dip with crunchy bites of capsicum! Cools down any Indian meal for this hot and humid season. Or, have it as such!
It is the season of chilled beverages and refreshing drinks. You need to keep yourself hydrated as much as possible. This is where raitas come in to beat the heat. Raita is a yogurt based condiment that mainly comes as a side to the ever popular briyani, pulav and parathas.
Usually onion and cucumber are the common ingredients used in raita. But, in this version the green bell peppers are used. They give a nice crunchy bite and capsicum lovers would just go ga ga over it.
Raita made with capsicum and green chillies.
- ⅔ cup finely chopped capsicum
- 1 cup yogurt (plain)
- ½ cup water
- Salt to taste
- Black salt, a pinch (optional)
- A pinch of chaat masala
- 1 teaspoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon urad dal
- 1 green chilli, finely chopped
- A pinch of asafoetida powder
In a mixing bowl add the chopped capasicum and sprinkle salt over it.
Heat oil in a skillet over medium high. Once the oil is hot, add mustard seeds and let it splutter. Then add the urad dal, green chillies & asafoetida powder. As it starts to get golden brown, turn off the stove and pour this over the capsicum.
Finally, before serving add the curd. Mix well. Check for salt and add some more. Sprinkle chaat masala and black salt on top.
- To make it more creamier and richer, you can use greek yogurt or hung curd in place of normal plain curd.
- Adjust the thickness as per your desired consistency. Usually it is on the thicker side.
- Black salt and chaat masala are completely optional. But they do give a nice flavour. Make sure you add just a little.
This post is for Blogging Marathon 88 under the theme “One vegetable three different ways”. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM #88 here.