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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Bottle Gourd Kadhi

Anapakaya Challa Majjiga.

Bottle gourd is boiled till soft. Besan yogurt mixture is cooked in tempered oil along with cooked bottle gourd till the raw smell of the besan is vanished. Finally bottle gourd kadhi is garnished with cilantro and served with steamed rice and dollop of ghee.
Makes: around 4 Servings of Bottle Gourd Kadhi.

Ingredients:

Bottle Gourd 1 1/2 Cups (chopped)
Yogurt 1 Cup
Besan 1 1/2 tbsps
Green Chiles 3
Turmeric Powder 1/4 tsp
Cilantro few sprigs
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Broken Red Chiles 4
Oil 1 tsp

Method of preparation:

Wash and finely chop the cilantro.
Whisk together yogurt, besan, turmeric powder and salt into smooth mixture.
Peel, remove ends and chop bottle gourd / lauki into small cubes.
Bring around a cup of water to boil, add bottle gourd and salt.
Boil till bottle gourd pieces cook and turn translucent.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles and fry for few seconds.
Then stir in cooked bottle gourd (along with the stock) and besan yogurt mixture in that order.
Cook on low flame stirring continuously until raw smell of the besan is gone.
If the mixture thickens, add half a cup of water and bring again to a bubble.
Garnish with chopped cilantro and s bottle gourd / doodhi kadhi with plain steamed rice and dollop of ghee.
Notes: Make sure to cook the besan yogurt mixture well.

Suggestions: Adjust the consistency of the kadhi with water.
Variations: You can also add coriander powder, cumin powder and red chili powder if desired.
Other Names: Anapakaya Challa Majjiga, Bottle Gourd Kadhi, Challa Anapakaya, Sorakaya kadhi.

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