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Oct 4, 2012

Capsicum Pachadi / Bell pepper Raitha

Capsicum raitha is nothing but sautéed diced capsicum mixed with yogurt/curd seasoned with mustard seeds. A qucik fix as an accompaniment for any spicy (rice) dish. Here's the recipe.


Capsicum - green - 1

Oil for tempering

Mustard seeds - half teaspoon

Urud dal - 1 teaspoon (optional)

Asafoetida powder -a pinch (optional)

Salt to taste

Thick curds - 1 to 2 cups (plain yogurt)


Dice the capsicum (bell pepper).

Heat oil in a kadai and temper the mustard seeds. When it pops, add the asafoetida powder and urud dal if adding and add the diced capsicum. 

Fry the capsicum for a couple of minutes and add salt. Sprinkle water and fry the capsicum until it turns light brown. 

Turn off heat and allow it to cool completely.

Now, add the curds and mix well.

Garnish with coriander leaves. Curry leaves can be added while frying the capsicum for more flavor. Spice lovers can slit a green chilli and add it to the seasoning. 

Capsicum raitha is ready to be served. 

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