Capsicum Raita

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Capsicum raita recipe is a spiced flavorful raita made with slightly sautéed capsicum (bell pepper), herbs and spices.

capsicum raita recipe

Making raita is always easy. Sharing one more raita variety made with capsicum or green bell pepper or shimla mirch. This is a South Indian style raita and one I make at times.

The raita has the lovely flavor of capsicum and tastes very good with any meal like roti-sabzi or even dal tadka and rice combo. In fact you can even serve this capsicum raita with plain paratha, aloo paratha & gobi paratha.

Green bell peppers taste so good in this raita recipe. For a mellowed flavor of capsicum you can use yellow or red bell pepper.

Sometimes you just have one capsicum in your kitchen and you don’t know what to do with it. Try this raita recipe and I am sure you will be happy you made it. It is a good dish to use that one last bell pepper that you have.

For a dairy free alternative, you can use cashew curd or almond curd. Another side dish you can make with capsicum is this Capsicum Chutney.

Step-by-Step Guide

How to make Capsicum Raita

Preparation

1. Rinse and finely chop 1 small capsicum (green bell pepper). Also peel, rinse and finely chop 1 small onion. Keep aside. Chop 3 to 4 curry leaves too.

capsicum for capsicum raita recipe

2. In a mixing bowl, take 1 cup fresh curd (yogurt). For making curd at home you can check this link – How to make curd.

making capsicum raita recipe

3. Whisk curd till smooth. Keep aside.

making capsicum raita recipe

Sautéing capsicum

4. Heat 2 teaspoon oil in a small pan. add ½ teaspoon mustard seeds and let them crackle. You can use any neutral tasting oil.

making capsicum raita recipe

5. When the mustard seeds start crackling, add chopped onions and chopped curry leaves. You can even add 1 green chili or 1 dry red chili while sauteing.

making capsicum raita recipe

 6. On a low to medium heat, stirring often sauté the onions for 1 to 2 minutes.

making capsicum raita recipe

7. Then add chopped capsicum.

making capsicum raita recipe

8. Mix capsicum very well with the onions.

making capsicum raita recipe

9. Sauté until the capsicum are half done with some crunch in them. This takes about 6 to 7 minutes on a low heat.

TIP: We do not want the capsicum to be cooked all way through. Half crunchy capsicum gives a good texture and tastes also fabulous here.

making capsicum raita recipe

10. Then, switch off the heat and add ¼ teaspoon red chili powder, ¼ teaspoon cumin powder and salt as per taste.

We are switching off the heat, so that the ground spices do not get burnt. And don’t worry, the ground spices cook nicely with the residue heat of the pan.

making capsicum raita recipe

11. Mix well.

making capsicum raita recipe

Making capsicum raita

12. Remove the pan from the stove top and pour the capsicum mixture in the whisked yogurt.

making capsicum raita recipe

13. Add 1 to 2 tablespoons chopped coriander leaves (cilantro).

making capsicum raita recipe

14. Mix everything very well.

making capsicum raita recipe

15. Serve capsicum raita with any of your favorite Indian meal or with dal fry, pulao and rice or roti-sabzi combination.

capsicum raita
Tips

Helpful Tips

  • Curd: When you make any raita, use fresh curd or yogurt. The curd should not be sour. You can make this raita with whole milk curd, low fat curd and toned milk curd. For best results, I suggest to use Homemade Curd. Greek yogurt also works wonderfully.
  • Capsicum (Bell Pepper): Any variety of bell pepper, be it green, red or yellow works well in this recipe. So feel free to use any kind of bell pepper that you have.
  • Spices: To make a spicy raita, you can definitely add green chilies and also increase the amount of red chilli powder. Crushed black pepper can be subbed for red chilli powder. Curry leaves impart so much flavor to this raita. They can be omitted but the flavors will change.
  • Herbs: If you do not have cilantro, then use mint. If you do not have either, then skip them totally.
  • Scaling: Make a large batch of this raita by doubling the recipe easily. Store any leftovers in a covered container for 1 day in the fridge.

If you make raita often with your meals, then you may like to check this collection of Raita recipes. Few popular raita varieties that I have shared earlier.

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

capsicum raita recipe

Capsicum Raita

5 from 4 votes
Capsicum raita is a spiced flavorful raita made with slightly sauteed capsicum and spices.
Prep Time 15 mins
Total Time 15 mins

Cuisine South Indian
Course: Side Dish
Diet: Gluten Free, Vegetarian
Difficulty Level: Moderate

Servings 2
Units

Ingredients

Main ingredient

  • 1 cup Curd (yogurt) or 200 grams

For sautéing

  • 2 teaspoons oil – any neutral oil
  • ½ teaspoon mustard seeds
  • 3 to 4 curry leaves or 1 teaspoon chopped curry leaves
  • ¼ cup finely chopped onions or 1 small onion, 30 grams
  • ¼ cup finely chopped capsicum or 1 small capsicum, 30 grams
  • ¼ teaspoon red chili powder
  • ¼ teaspoon cumin powder
  • salt as per taste
  • 1 to 2 tablespoons chopped coriander leaves (cilantro)

Instructions

Preparation

  • Rinse and finely chop the capsicum. Also peel, rinse and finely chop the onion. Chop the curry leaves. Set aside.
  • In a mixing bowl, take the fresh curd (yogurt).
  • Whisk curd till smooth. Set aside.

Sautéing capsicum

  • Heat the oil in a small pan.
  • Add mustard seeds and let them crackle.
  • When the mustard seeds start crackling, add chopped onion and curry leaves. You can even add 1 green chili or 1 dry red chili while sautéing.
  • On a low to medium heat, stir and sauté onions for 1 to 2 minutes.
  • Then add chopped capsicum. Mix capsicum very well with the onions.
  • Saute till the capsicum are half done with some crunch in them. This takes about 6 to 7 minutes on a low flame.
  • Then, switch off the flame and add red chili powder, cumin powder and salt as per taste. Mix well.

Making capsicum raita

  • Remove the pan from the stove top and pour the capsicum mixture in the whisked yogurt.
  • Add the chopped coriander leaves.
  • Mix everything very well.
  • Serve capsicum raita with any of your favorite Indian meal.
  • Store any leftovers in a covered container for 1 day in the fridge.

Notes

  • Curd: When you make any raita, use fresh curd or yogurt. The curd should not be sour. You can make this raita with whole milk curd, low fat curd and toned milk curd. For best results, I suggest to use Homemade Curd. Greek yogurt also works wonderfully.
  • Capsicum (Bell Pepper): Any variety of bell pepper, be it green, red or yellow works well in this recipe. So feel free to use any kind of bell pepper that you have.
  • Spices: For a spicy raita, add green chilies and increase the amount of red chilli powder. Crushed black pepper can be subbed for red chilli powder.
  • Herbs: If you do not have cilantro, then use mint. If you do not have either, then skip them totally. Curry leaves lend so much flavor to this raita. They can be omitted but the flavors will change.
  • Scaling: Make a large batch of this raita by doubling the recipe easily. Store the leftover for a day in the fridge. Do not store for more than 1 or 2 days. 

Nutrition Info Approximate values

Nutrition Facts
Capsicum Raita
Amount Per Serving
Calories 125 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 16mg5%
Sodium 643mg28%
Potassium 238mg7%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 7g8%
Protein 5g10%
Vitamin A 308IU6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 17mg85%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 44mg53%
Vitamin D 1µg7%
Vitamin E 2mg13%
Vitamin K 2µg2%
Calcium 154mg15%
Vitamin B9 (Folate) 188µg47%
Iron 1mg6%
Magnesium 17mg4%
Phosphorus 123mg12%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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14 Comments

    1. can be served chilled or at room temperature. usually after raitas are made, its better to refrigerate them as the curd can become more sour, if kept at room temperature.

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