It is hot and humid here in Delhi and to beat the heat I always prefer to keep my meals light and include loads of simple yogurt based dishes, dips, raitas etc. I love the cooling effect of cucumber raita, pumpkin raita, lauki or bottle gourd raita, bathua raita, raw plantain or kacche kele ka raita and the everyday tomato, onion raita. Sometimes with poories etc I make the boondi ka raita as well. Fruits or veggies with select spices and whisked yogurt is all it takes conjure up this lovely side dish. The yogurt based condiment is one of the most favored side dishes all across India and forms an integral part of most of the traditional Indian meal. .The cool raita often balanced the hot spicy main dishes in our cuisine and also tones down the intense flavors of main dishes. I use home cultured yogurt which I think is the best but sometimes I also use the mother dairy dahi which is great for making raitas. The better the yogurt the better the raita.
When I saw the recipe of Roasted Bell Pepper Raita posted by Monika Manchanda on twitter I immediately hopped over to her fantastic blog Sin-a-mon Tales. It looked so appetizing and colorful that I decided to try it out the very next day. The flavor of charred sweet peppers was mind blowing.
I have used roasted bell peppers in yogurt dips but not as a raita. They gave this raita a very beautiful texture too apart from the burst of colors. The seasoning made it super delicious. Like her, I too love to season my raitas. It just takes the raita to another level of deliciousness.
Though you can click the link above to read the original recipe by her I am still posting mine here.
Roasted Bell pepper Raita :
Red Bell Pepper – 1
Yellow Bell Pepper – 1
Yogurt – 1 Cup
Salt – to taste
Roasted Cumin Powder – 1 teaspoon
Red Chili Powder – 1/4 teaspoon
Fresh Coriander Greens – 2 tablespoons finely chopped
For Tempering :
Olive Oil – 1 teaspoon
Mustard ( sarso) Seeds – 1/2 teaspoon
Whole Dry Red Chili – 1-2
Cumin ( zeera) Seeds – 1/2 teaspoon
Asafoetida – a pinch
Take yogurt in a deep bowl and whisk properly so no lumps remain and it is nice and smooth in texture. Add salt, little roasted cumin powder and a little red chili powder and finely chopped coriander greens. Stir and keep aside.
Wash and pat dry the bell peppers and brush a little oil on them.
Roast them on direct flame or in oven , turning now and then to achieve uniformed roasting. They should not burn but cook evenly.
Once done, place them in a zip-lock bag or wrap in clig wrap to sweat for a few minutes. I find that this makes it easier to peel the charred skin off the peppers.
Remove the charred skin and wash so that all the black skin is cleared.
Chop the peppers and add to the whisked yogurt.
Mix it well.
Heat a small frying pan and warm the olive oil . Once warm, add asafoetida, mustard seeds and cumin seeds. When they crackle, add whole red chili pieces. Saute for half a minute. Nothing should burn but give out a nice aroma.
Tip the seasoning over the raita and garnish with more coriander greens.
Serve with parathas, biryani, rotis, poories, pulao or just have a big bowlful all by itself.
I paired it with khatti meethi kaddu sabzi and roti on day 1 and then again with sattu ka paratha and baingan chokha on day 2. This one wasn’t seasoned but tasted as awesome as the first one. 😀
Trust me this is one hell of raita and you will always love to make for any of your lunches, dinners for family and friends.