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.

Ingredients:

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)

Method:

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. 

Bottle gourd Raitha

Raitha is an accompaniment usually served with any spicy dish. Raithas like cucumber raitha or onion raitha go well with dishes like biryani, parathas, or any rice variety. I prepared this raitha to go along with the huli kootu. A very easy reicpe where the bottle gourd/sorrakkai is diced and cooked and later seasoned. Here is the recipe.

Ingredients:

Bottle gourd - medium size - 1

Salt - half teaspoon

Water - half cup

Oil for seasoning - approx. 1 tablespoon

Mustard seeds - half teaspoon

Urud dal - 1 teaspoon

Coriander leaves/cilantro - handful - chopped finely

Thick curd/ yogurt - 1 to 2 cups (I used 1 cup of low fat yogurt)

Method:

Peel the bottle gourd skin and dice the vegetable. Grated bottle gourd can also be used for this recipe.

Heat half a cup water in a kadai and add the vegetable, mix salt and cook in medium heat. Very less water is added as the vegetable by itself will leave water when cooked.

When the bottle gourd is completely cooked, turn off heat and allow the content to cool for about 15 minutes.

Mix in the yogurt/curd.

Heat oil and add mustard seeds, when it pops, add the urud dal. When urud dal turns golden color, add the seasoning to the raitha. Garnish with coriander leaves.

Adding slit dry red chillies to the seasoning is optional.

Serve this raitha for any sambar rice or huli kootu rice as an accompaniment.

Karela Pulao with Bengali style Raita

Karela Pulao:

Before trying the pulao with bitter gourd, I was wondering how in the world its going to taste. I have made only pickles and pakoras with bitter gourd. This is the first time I tried a pulao with this vegetable. I tried Indira's Karela Pulao and we loved it. The taste was just perfect - bitter, sweeter and spicy. It was just a one pot meal. All I did was to add the cooked basmati rice in the prepared bittergourd.

Bengali style Raita:

I wanted to prepare a nice raita for this. Today Ramki of One page cookbooks posted traditional bengali curries and I wanted to try his bengali style raita recipe from his one page bengali curries. The raita went along very well with the karala pulao. Thanks to Indira and Ramki for sharing such delicious recipes.

Recipe for Raita:

To one cup yogurt, mixed red chilli powder, salt and cumin powder.

For the seasoning, heat half a teaspoon oil and add the cumin seeds and kalonji. Add this to the yogurt. Mix well.

My entries to vairous events:


Karela pulao goes to Vegetable of the week - bitter gourd/karela event hosted by Pooja.

Bengali style raita goes to RCI - Bengal hosted by Sandeepa.

Again, Karela pulao goes to One pot wonders hosted by Pavani.

Click here to see my entry to Click event hosted by Jugalbandi.

I am delighted to participate in all the above events. Thanks to all the hosts.