Raita not only makes the food appealing, but also helps in digestion. Every meal should consist of Raita. There are plenty of ways to make Raita. You can use various different combinations of vegetables and spices to make Raita.
Ingredients for Capsicum Raita
Fresh Yogurt - 250 gms. (1 1/4 cup)
Capsicum - 1
Cumin seeds - 1/2 tea spoon (roasted)
Red chilli powder - 1 pinch (optional)
Salt - 1/2 tea spoon (or according to the taste)
Coriander leaves - 1 table spoon.
Method - How to make Capsicum Raita
Whisk the curd and take it out in a bowl.
Roast the capsicum on a stove and peel off the skin from it. Take out the seeds from the capsicum and cut it into small pieces.
Put chopped capsicum, salt, roasted cumin seeds powder and coriander leaves into the whisked curd. Capsicum Raita is ready.
You can also tamper the cumin seeds into the oil and put it over the curd, instead of using roasted cumin seeds powder.
Alternative way to make Capsicum Raita:
Wash the capsicum, break the stems, take out the seeds and cut it into small pieces. Take a small pan and heat oil into it. Put 1/2 tea spoon cumin seeds into it and roast until they are brown. Put chopped capsicum into the tampering and roast until they become tender.
Mix the roasted capsicum into the whisked curd and add salt and coriander leaves into it. Capsicum Raita is ready.
Serve the chilled Capsicum Raita with hot naan, paranthas and chapati.