This exotic capsicum  Raitha was a later entrant in our family cuisine because Capsicums were not easily available In Keralam. It was specially my suggestion because I love Capsicum. This a special favourite with Pulavu, Chappathy and Poori.

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 

kothamalli ila { kothamalli ilai } ( kothmeer ) [ fresh coriander leaves ]

AND/OR  

pudina ila  { pudina ilai } ( pudina ) [ mint leaves]  

AND/OR  

seema malli ila { seema malli ilai } ( aju-mood ) [ parsley leaves ]   

[ as required roughly about 1to 2 Tablespoons finely cut ]

pacha mulaku { pachai milagai } (kacha mirchi )  

                                              [ green chillies ] ~ 1 or 2

kaduku { kadugu } ( rai ) [ mustard seeds ] ~1 teaspoon

jeerakam { jeeragam } ( jeera )  [ cumin seeds ] ~1 teaspoon

venna { vennai } ( makhan ) [ butter ]  ~ 1 table spoon

[ to fry the mustard and cumin  seeds  ]

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 ]  

Take a clean suitable vessel and large spoon

Mix the capsicums and curds add the salt ~ Raitha is essentially ready!

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!

Put the fried garnish to the tentative Raitha. Don’t stir.  

But stir before serving !

The Exotication of Raitha ~  

The Saffron Nut Paste-Method  ~ 

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)” !!