Rashmi Sharma Capsicum or Bell Pepper Raita is a refreshing and flavorful yogurt-based side dish that pairs beautifully with Indian meals like biryani, pulao, or paratha. The bell pepper adds a mild, sweet crunch to the creamy yogurt, making it a great contrast to spicy or rich dishes. Here’s how to make it:
Capsicum Or Bell Pepper Raita Recipe | What Is The Recipe Of Capsicum Or Bell Pepper Raita
Ingredients
- 1 big capsicum or bell pepper chopped into small pieces
- 1/2 cup coconut grated
- 1/2 cup corriander leaves
- 1 tspn jeera or cumin seeds
- 2-3 gree chillies... add to your spice
- salt to taste
- 1-2 tblspn oil
- 1 tspn mustard
- 1 string curry leaves
- 2 cups curd
- water to grind
Instructions
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Add coconut, coriander, cumin, green chillies in a blender and grind to smooth paste.
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add oil to pan , add mustard and allow to splutter , add curry leaves. add capcsicum and fry for 3 mins.
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remove from stove the fried capsicum and transfer to bowl. Add the paste, curd and salt. Its ready to be served !!
Serving Suggestions:
- Serve this Capsicum Raita as a side dish with biryani, pilaf, or any spicy Indian curry. It also makes a great accompaniment to parathas or kebabs.
- For a more substantial dish, you can serve it alongside a salad or use it as a dip with crackers or naan.
Tips:
- Consistency: If the raita becomes too thick after chilling, you can add a little water or milk to adjust the consistency.
- Spice Level: Adjust the amount of green chili or chili powder based on your preferred spice level. If you like it milder, you can skip the green chili.
- Variation: You can experiment with other vegetables such as cucumber, tomatoes, or carrots for a different flavor profile.
This Capsicum Raita brings a delightful freshness and crunch to any meal, balancing out spicy or heavy dishes with its cool, creamy texture. Enjoy! 🌶️🍛
