Bell Peppers Raita
Apart from experimenting with various kinds of stuffed parathas, my other obsession these days is to try out raita with different ingredients. Whenever I am free from my household work, I think of various combinations of fruits and vegetables in my raita. And then when I search the internet, I realise that somebody has already blogged about the same 🙂 Who would have thought you can make raita with chana dal and brinjal? I remember, while growing up, we
only knew one kind of raita, the onion-cucumber-tomato raita 🙂 And of course we had some Kerala style pachadi with beetroot, the Malabar cucumber, pumpkin, bitter gourd, plantain stem etc, which predominantly had lightly cooked vegetables with a ground mixture of coconut and curd.
Well, this is a jhatpat recipe, ready in just few minutes. You can use all coloured bell peppers or simply use green capsicum. Do not cook it too much, let it retain the crunch. Always use fresh and thick curd, if your curd is a bit watery, hang it in a muslin cloth for few minutes, drain the water and use it. If it’s too sour, you can add a tablespoon of fresh cream or 1-2 tablespoon of milk. Do not forget to add a pinch of sugar to balance the salt and sourness. If you are interested in checking out other raita recipes, please click here.
Ingredients:
- Green bell pepper 1
- Red bell pepper 1/2
- Green chilies 1-2
- Salt to taste
- Sugar a pinch
- Mustard seeds 1/2 tsp
- Curry leaves 5-6
- Chat masala a pinch
- Thick curd 1-1.5 cups
- Refined oil 2 tsp
Method:
- Finely chop the bell peppers and slit the green chilies.
- Heat a teaspoon of oil and saute the bellpeppers and green chili.
- Transfer it into a bowl and add whisked curd into it.
- Add salt to taste and a pinch of sugar. Sprinkle chat masala.
- Heat a spoon of oil and add mustard seeds to it. When they splutter, add curry leaves.
- Add this into the curd mixture and mix well.
- Serve it with rice or parathas.
