Capsicum Raita (Bell Pepper Tambuli)

You can make capsicum (bell pepper) raita in about 15 minutes for four people. Capsicum, yogurt or curds, grated coconut, dry red chilies, and cumin seeds are the main ingredients to make this raita.

Capsicum boosts immunity. It is high in vitamin A, vitamin B-6, and vitamin C. Studies show that capsicum has fewer calories than similar veggies. It can help reduce cholesterol levels in the body. The vitamin E in them helps to maintain skin and makes hair look youthful.

This veggie has mild sweet flavor, crunchiness, and an appetizing aroma that continues to be there even after roasting or cooking. Though it belongs to pepper family, it is not hot.

Capsicum raita is mildly spicy and delicious. It has a pleasant aroma. This yogurt-based raita has a cooling effect on your body.

I recommend you to eat this raita with steamed rice at the beginning of the meal to cool down your body.

Below, I share the detailed recipe with you.

• Heat half a teaspoon ghee or oil in a deep-bottomed pan. Add cumin seeds. Let them sizzle. Throw in broken red chilies.
• Add chopped capsicum. Add some salt. Saute on medium-high heat until capsicum becomes cooked and soft.
• You can sprinkle very little water to keep them moist. Turn off the heat. Keep aside for cooling.
• Once it reduces hotness and becomes warm, put the mixture in a mixer or blender.
• Add grated coconut and some yogurt. Grind to get a smooth paste.
• Collect it in a serving dish. Add remaining yogurt and salt. Mix well.
• Add water to adjust the consistency. This raita should be moderately thick.
• Adding a tempering to this raita is optional. However, adding tempering will certainly increase the taste.
• For the tempering, heat remaining ghee in a small pan. Throw in mustard seeds. Let them crackle.
• Throw in curry leaves. Turn off the heat. Mix well. Pour this on the raita. Stir it once.
• Your favorite capsicum raita is ready to serve! Serve it with steamed rice or drink it as is. Enjoy the taste.