Capsicum Raita
Capsicum raita is a simple side dish that’s full of flavor and pairs perfectly with veg biryani, veg pulao or paratha. Plus, it’s very easy to make! Another plus, it’s very quick to make! Yes, it will be ready in 10 minutes only.
About This Capsicum Raita Recipe
Capsicum is known as Shimla mirch in Hindi. So it is called shimla mirch raita.
This capsicum raita is different than our usual raitas. We usually add raw chopped veggies in the yogurt to make raita e.g. onion tomato raita, cucumber raita, mint raita, vegetable raita. But here we are going to sauté the bell peppers in the oil before adding to the yogurt just like this bhindi raita.
It has refreshing and bright fresh flavors!
It is consumed during the summer season because yogurt has a cooling effect.
Raita tastes best when served chilled.
Ingredient Notes
You’ll need only 8 ingredients to make this delicious capsicum raita.
- Yogurt: Any plain yogurt works. It can be store-bought or homemade yogurt. Always use chilled yogurt for making raita.
- Capsicum (bell pepper): I have used yellow and red peppers because the color looks so appetizing. You can use only green pepper or a mix of any peppers you like.
- Black salt (kala namak): It adds a nice zing to this raita. There is no substitute for this ingredient. If you don’t have it then skip it.
- Roasted cumin powder: To make it at home, dry roast the cumin seeds until aromatic and they get a nice golden brown color. Let it cool down and grind into a powder using a spice grinder or mortar and pestle.
- Herbs: I use cilantro or mint leaves depending on what I have handy. Both add a refreshing, fresh flavor.
How To Make Capsicum Raita? (Stepwise)
- Heat the oil in a small pan on medium heat. Once hot add cumin seeds and let them sizzle until they are light brown in color.
- Add chopped capsicum (peppers). Sprinkle little salt.
- Mix and saute until they are al dente (around 80% cooked).
- How long to cook? It depends on how you like your capsicum. I prefer slightly crunchy, so I cooked till they are 80% soft. Many prefer soft and completely cooked.
- While peppers are cooking, take yogurt and spices (red chili powder, roasted cumin powder, black salt) in a bowl.
- Whisk until yogurt is smooth.
- Add cooked capsicum and mix.
- Lastly, garnish with freshly chopped cilantro.
Expert Tips For Capsicum Raita
- Raita tastes best when served chilled. So keep in refrigerator till the time of serving. Also start with chilled yogurt from the refrigerator.
- You can make it a few hours ahead of time and keep refrigerated.
Variations:
Serving Ideas
Capsicum raita pairs well with
- Biryani (veg biryani // baby potato biryani // paneer biryani)
- Pulao (veg pulao, // tawa pulao)
- Khichdi (masala khichdi // vegetable khichdi)
- Rice dish (methi rice // palak rice // sweet corn rice)
- Paratha (aloo paratha // methi paratha // matar paratha)
Check Out Other Capsicum Recipes
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Capsicum Raita
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 2 teaspoons Oil
- ½ teaspoon Cumin seeds
- ½ cup Capsicum (Green bell pepper), or colored bell peppers, chopped
- 1 cup Plain yogurt, (Curd or dahi)
- ¼ teaspoon Red chili powder
- ½ teaspoon Roasted cumin powder
- ¼ teaspoon Black salt (Kala namak)
- Salt, to taste
- 1 tablespoon Cilantro or coriander leaves, finely chopped (or mint leaves)
Instructions
- Heat the oil in a small pan on medium heat. Once hot add cumin seeds and let them sizzle until they are light brown in color.
- Add chopped capsicum (peppers). Sprinkle little salt. Mix and saute until they are al dente (around 80% cooked).
- While peppers are cooking, take yogurt and spices (red chili powder, roasted cumin powder, black salt) in a bowl. Whisk until yogurt is smooth.
- Add cooked capsicum and mix.
- Lastly, garnish with freshly chopped cilantro
