Roasted Bell Pepper Raita
Capsicum Raita in English and Shimla Mirch ka Raita in hindi are few other common terms to address this recipe.I am addicted to raitas and wish I could create one new variety each passing day. The roasted capsicum bites dipped in yoghurt, tempered with onion, cumin and asafoetida make this wonderful recipe tempting and ready to go as a well seasoned accompaniment for any Indian meal.
Ingredients
- 500 gm fresh yogurt
- 30 gm green bell pepper chopped
- 30 gm red bell pepper chopped
- 1/4 tsp garam masala
- 1/8 tsp chaat masala
- 1-2 tbsp fresh lemon juice
- 1-2 green chillies de-seed finely chopped (optional)
- handful fresh coriander finely chopped
- salt to taste
For Tempering
- 1-2 tbsp olive oil
- 1/2 tsp cumin seeds
- 1/8 tsp asafoetida
- 30 gm red onion finely chopped
Garnish
- few roasted chopped peppers
- some tempering content
Instructions
- Whisk fresh plain yoghurt with salt, garam masala, chaat masala, green chillies and chopped fresh coriander.
- Grease the peppers. Roast them on direct flame, grill or in oven , turning now and then to achieve even roasting. I take care that roasting adds flavour to peppers without affecting the crunchy texture, can take up to 5-6 minutes.
- Next cool down and chop the peppers with or without charred skin, totally on your taste and preference.
- Stir in the peppers and add to the whisked yogurt.
- In a tempering bowl heat oil, add cumin, asafoetida and chopped onions. Cook till the onions are just about to turn light brown and oil oozes out.
- Add the tempering to the raita bowl and mix well, leaving some to garnish.
- Cover the bowl and rest for few minutes, let the tempering impart flavour to the raita.
- Garnish with remaining tempering content and some roasted chopped capsicum.
- Wonderful accompaniment with crunchy bites like celery, carrot sticks, cucumber, besides our regular meal.
Notes
My peppers are mildly roasted and there is not much to peel, besides I love eating those toasty bites.
It is your taste and choice, if you prefer to peel of the charred skin, here is a little tip to do it;
Once roasted, place them in a zip-lock bag or cover them for few minutes, this makes it easier to peel the charred skin off the peppers. Alternatively these can be sautéed or just added as freshly chopped. Try out the variations and share your experience. Mustard seed and curry leaves can also be used for tempering if you are not a cumin lover. For extra heat add tempered and crushed Kashmiri chillies.
Once roasted, place them in a zip-lock bag or cover them for few minutes, this makes it easier to peel the charred skin off the peppers. Alternatively these can be sautéed or just added as freshly chopped. Try out the variations and share your experience. Mustard seed and curry leaves can also be used for tempering if you are not a cumin lover. For extra heat add tempered and crushed Kashmiri chillies.