Roasted Bell Pepper Raita
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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Red Bell Pepper Chutney
Erra Butta Pachi Mirapakaya Pachadi..
Chutney with red bell pepper is quite sumptuous. Red bell pepper is chopped and cooked in the oil along with red chiles and garlic. Then all the ingredients are ground into smooth paste for the chutney. Finally the red bell pepper chutney is tempered with spices. It goes quite well with dosa.
Makes: around a cup of Red Bell Pepper Chutney.
Ingredients:
Red Bell Pepper 2
Garlic 3 Cloves
Tamarind 1 inch Sized Ball
Whole Red Chiles 2 – 4
Oil 1 tsp
Salt to taste
Talimpu:
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp
Method of preparation:
Wash, remove ends, discard seeds and chop bell pepper into small chunks.
Peel the garlic.
Soak tamarind in few tbsps of water and extract all the juice.
Heat oil in a pan, add red chiles and garlic.
Then stir in red bell pepper, tamarind juice and salt.
Cook covered for few minutes.
Uncover and fry for couple of minutes till bell pepper turns brown around the edges.
Remove from heat and cool to room temperature.
Grind the cooled ingredients into fine paste using a blender.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add this to above chutney bowl.
Serve red bell pepper chutney with dosa or with rice.
Notes: Make sure not to overcook the bell pepper.
Suggestions: Not adding water while grinding the chutney increases the shelf life of the red bell pepper chutney.
Variations: Red Bell Pepper Chutney with onion and tomato. You can add a tbsp of urad or chana dal along with garlic to thicken it up a bit.
Other Names: Erra Butta Pachi Mirapakaya Pachadi, Simla Mirch Chutney, Red Bell Pepper Chutney.
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