Light on the stomach, with almost no preparation time, I loved this dish when my friend’s mother introduced it to me a year back. Since then it has become my go to salad style dip along with rotis. Sautéing capsicums while making a curry changes its vibrant colour. Though this process gives a curry the delicious touch, I sometimes used to miss on the crunchiness of a capsicum and this recipe exactly works on retaining the crispy texture of this vegetable. With no masalas or grinding involved it can be done by anyone and finishes off in a jiffy.
1 Cup Curd (Yoghurt)
¼ cup Chopped Capsicum
1 tbsp Chopped Chillies
1/2tbsp – 1 tbsp Oil (as per choice)
Salt – to taste
1/8 tsp Mustard Seeds
¼ tsp Cumin Seeds (Jeera)
1/8 tsp Turmeric
- Whisk the curd and salt in a bowl with a fork. Whisking gives a smooth texture to the curd.
- Heat a small pan; add the oil and ingredients listed under tempering.
- As the seeds crackle, add the chopped chillies and capsicum and give it a good stir.
- Sautee capsicum bits for less than a minute and remove them from heat.
- Add it directly to the bowl of curd. Taste and adjust salt accordingly.
I generally have it with rotis. But it goes well hot pulav or parathas too. At times, I relish it off as it is. All the raitas at home are made without any tempering added to them. So not sure if it can be called so. But, found this recipe under raitas by few bloggers. Whatever be the name, taste is what we all look for, right? 😀 By the way, one of them added an interesting additional paste made of coconut and sesame seeds into the curd. Try making it and let me know how you liked it. Also, share if you prepare it in a different style.
- If you prefer, you could mix a pinch or two of dried gooseberry (amla) or mango powder (amchur) in the curd.
- Fresher curd gives the best taste