Kalchina Butta Pachi Mirapakaya Perugu Pachadi.

Red bell pepper is roasted on stove top till its cooked and its skin charred. Roasted bell pepper is then chopped up and briefly fried in tempered oil along with onion. Finally cooked bell pepper is added to the whisked yogurt and served with steamed rice or with any Indian flat bread.
Makes: around 2 Servings of Roasted Bell Pepper Raita.

Ingredients:

Red Bell Pepper 1
Yogurt 1 Cup
Green Chiles 1 – 2
Onion 1 Small
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Peel and finely chop the onion.
Whisk the yogurt in a deep bowl and keep aside.

Wash and pat dry bell pepper.
Place the bell pepper on direct flame and roast till the skin turns black.
Rotate the bell pepper occasionally while roasting.
Cool the roasted bell pepper to room temperature and peel off the charred skin.
Discard the seeds and stem and finely chop the roasted bell pepper.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and green chiles.
Let onion turn translucent and start to brown around the edges.
Stir in the chopped roasted bell pepper and season with salt.
Cook for a minute or two to let all flavors develop and remove from heat.
Cool the mixture to room temperature and then add to the whisked yogurt.
Thoroughly mix the bell pepper mixture into yogurt and garnish with more bell pepper mixture.
Serve roasted bell pepper raita with steamed rice or with roti or as a dip or as a spread.
Notes: Roasting the bell pepper intensifies the flavor.

Suggestions: You can also roast the bell pepper in oven. Wrapping the roasted bell pepper in a paper bag eases in the removal of the charred skin.
Variations: You can also add a pinch of garam masala to the yogurt. Also garnish with chopped cilantro if you wish.
Other Names: Roasted Bell Pepper Raita, Kalchina Butta Pachi Mirapakaya Perugu Pachadi, Capsicum Raita.

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Semya Kobbari Vundalu.

Vermicelli / semya is roasted in ghee till it turns golden brown in color. It is then cooled and ground into fine powder using a grinder. It it then mixed with ground dalia, coconut and jaggery mixture. The whole mixture is formed into lime sized laddu with help of milk.
Makes: around 9 Vermicelli Coconut Laddu.

Ingredients:

Vermicelli 1 Cup
Dalia / Roasted Gram 1/2 Cup
Dry Coconut 2 Tbsps
Jaggery 1/4 Cup
Milk 2 Tbsps
Ghee 1/2 tsp

Method of preparation:

Heat ghee in a pan on low heat, add vermicelli and fry till vermicelli is golden brown in color.
Cool the vermicelli to room temperature and grind it into fine powder using a grinder.
Use a sieve to separate coarse vermicelli and grind them again into fine powder.

Break jaggery into small pieces with help of a pestle or a heavy object.
Grind dalia, dry coconut and jaggery into fine powder.
Remove onto a mixing bowl and stir in vermicelli powder.
Add milk to the mixture and form into lime sized balls.
Can store vermicelli coconut laddu in a tight jar for couple of days.
Serve vermicelli coconut laddu as a snack.
Notes: Make sure to roast the grind the vermicelli well.

Suggestions: Make sure to add more milk if necessary.
Variations: You can also use warm ghee instead of milk to make the laddu. Using ghee increases the shelf life of the vermicelli laddu.
Other Names: Vermicelli Coconut Laddu, Semya Kobbari Vundalu.

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