Essential Ingredients
capsicum ~ 250 to 400 gms ~
thayirru { tayir } (dahi) [ quality curds ] ~ 150 to 350 gms
[ depending upon how you want the relative density of capsicums+curds to be ]
uppu { uppu } ( namak ) [ Salt ] as required.
For The Garnish
[ green chillies ] ~ 1 or 2
jeerakam { jeeragam } ( jeera ) [ cumin seeds ] ~1 teaspoon
venna { vennai } ( makhan ) [ butter ] ~ 1 table spoon
Preparation
Cut the capsicums into small pieces or make it grated as you please. [ There is an option of frying the capsicums mildly in butter/ refined oil / coconut oil ]
Cut the chillies into tiny pieces take enough coriander leaves and mix with the Raitha.
Fry the butter and put the mustard and cumin seeds ~ Don't burn!
But stir before serving !
To make the Raitha exotic 50-150 Gms of Badam[ Almond ] Pista, Cashew and two pinches of saffron in various proprtions made into a fine paste and may be added to the Raitha as the capsicum and curd are being mixed together . Kismis [Dried grapes] and other nuts available may be used too ! Also, A tablespoon honey may be added. These Exotic version[s] Of Capsicum Raitha may be named "Neo-Kashmiri-Pandit Capsicum Raitha(s)" !!