Roasted Red Sweet Chili Pepper Raita

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Raita is one of the most common accompaniments found in typical Indian meals. The cooling properties of this yogurt based delicacy often makes it a "must have" on the dining tables of every household, especially during summer months. While Boondi Raita, Beetroot Pomegranate Raita, Cucumber Raita and Pineapple Raita are undoubtedly, some of the most popular versions of this versatile dish, it can be made in a variety of other ways too depending on your imagination; go adding in the yogurt savory namkeens, flowers, edible seeds or even lentils - the ideas are just endless. Working on the same lines, I recently tried experimenting with the sweet red chili peppers and came out with this awesomely delectable Roasted Red Sweet Chili Pepper Raita. If you never imagined making use of red chili peppers this way, do give it a try and I am sure you would love it.



Ingredients (serves 4)

Whisked yogurt - 2 cups
Sweet red chili peppers - 4 to 5
Curry leaves - 5 to 6
Mustard seeds - 1 tsp
Garlic (finely chopped) - 1/2 tsp
Salt - as per taste
Rock salt - 1/2 tsp
Roasted cumin powder - 1/2 tsp



Method

1. Roast the chili peppers on the stove top until they get the charred marks all over.
2. Make a fine paste of these roasted peppers and mix well in the whisked yogurt. Add salt, rock salt and roasted cumin powder too; give a nice mix.
3. Heat around 1/2 tbsp of oil in a tadka(tempering pan).
4. Add garlic and fry until it turns golden brown. Next add in the curry leaves and mustard seeds. Switch off the flame.
5. Pour this tempering over the yogurt mixture and enjoy chilled with roti, paratha, plain rice or biryani.


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