Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives or artificial colors.
How to Cook Red Pepper Tambuli
Capsicum raita is a mildly spicy, delicious, and aromatic dish containing grated coconut, dry red chilies, and cumin seeds. The red pepper has a mild sweetness, crunchiness, and an appetizing aroma that continues even after roasting or cooking. And while it belongs to the pepper family, it is not hot.
Capsicum (bell pepper) can boost immunity due to its high levels of vitamin A, vitamin B-6, and vitamin C, and it contains fewer calories than similar veggies. It can also help reduce cholesterol levels in the body, and the vitamin E in them helps to maintain healthy skin and hair.
You can make four servings of capsicum raita in about 15 minutes. Because of its yogurt base, this dish is naturally cooling for the body—but I recommend pairing it with steamed rice at the beginning of the meal to enhance this effect.
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Serves four people
- 1 cup capsicum (bell pepper), roughly chopped
- 1 cup yogurt or curds, medium sour
- 2-3 tbsp grated coconut
- 1/2 tsp cumin seeds
- 1 tsp ghee or oil, I used ghee
- 1/2 tsp mustard seeds
- 5-6 curry leaves
- 1 dry red chili, broken
- 1/2 tsp salt, or as per taste
- water as required
- 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 the 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.