Capsicum raita is a quick and flavorful Indian side dish that brings a refreshing touch to any meal.. Combining the subtle crunch of fresh bell peppers with the soothing creaminess of yogurt, this simple yet flavorful accompaniment brings a cooling contrast to spicy mains and elevates your dining experience in minutes. This simple raita complements a variety of Indian mains—whether it’s a fragrant vegetable biryani, a comforting veg pulao, or even crispy parathas.
The best part? It takes hardly 10 minutes to whip up from start to finish. With just a few ingredients and minimal effort, you can create a light, cooling accompaniment that not only enhances the taste but also helps tone down the spices in your main course. Whether you’re hosting a dinner or packing a lunchbox, this easy capsicum raita is sure to become your go-to side dish.
About This Capsicum Raita Recipe
Unlike traditional raitas where raw vegetables like cucumber, onion, or tomatoes are simply stirred into yogurt, this raita stands apart with its warm, lightly sautéed bell peppers. Just like in bhindi raita (okra raita), the capsicum is cooked slightly in a little oil before being mixed with curd, which adds a subtle smoky and savory note, enhancing both texture and taste.
The tender-crisp texture of cooked capsicum pairs beautifully with the creamy, cooling yogurt, creating a contrast that is both satisfying and refreshing.
Shimla mirch raita is especially popular during the hot summer months, as curd is known for its natural cooling properties. It not only helps to soothe the digestive system but also provides a refreshing relief from the heat. A touch of roasted cumin powder, black salt, and finely chopped coriander can be added for extra zing and aroma.
Serve it chilled for the best taste — it makes a perfect accompaniment to spicy biryanis, pulaos, parathas, or even as a light side with your everyday meal. This raita is simple yet flavorful, with a twist that will make it a regular feature on your table once you try it!
Ingredient Notes
With just 8 simple ingredients, you can whip up this flavorful and refreshing capsicum raita that’s sure to elevate any meal.
- Yogurt (Curd): Yogurt forms the heart of any raita, bringing a rich, creamy texture and a refreshing tang. You can opt for homemade curd or a high-quality plain yogurt from the store—just ensure it’s fresh and nicely chilled to highlight its natural cooling effect. Before using, whisk the yogurt thoroughly until it’s smooth and free of lumps. This creates a velvety consistency that makes the raita truly enjoyable.
- Capsicum (Bell Peppers): For this recipe, I love using a mix of red and yellow bell peppers—they not only lend a sweet, mild crunch but also add a splash adds a pop of vibrant color to the dish, making it more inviting and visually delightful.. You can go with green bell pepper as well, which has a slightly stronger flavor. Using a trio of colorful capsicums gives a beautiful contrast against the white yogurt base.
- Black Salt (Kala Namak): A staple in Indian raitas, black salt lends a distinct earthy tang and depth of flavor that regular salt simply can’t match. Its pungent, slightly sulfurous taste is what gives many raitas their signature zing. It gives a distinctive earthy and slightly sulphurous flavor that elevates the taste instantly. While regular salt can be used in combination, black salt provides that authentic street-style raita taste. If you don’t have black salt, it’s better to skip it than substitute, as it has a unique profile.
- Roasted Cumin Powder: This spice is a game-changer in raita. It adds warmth and a slightly smoky aroma that complements the coolness of yogurt beautifully. You can easily make it at home—simply dry roast cumin seeds in a pan over medium heat until they turn golden and release a nutty aroma. Once cooled, grind them into a fine powder using a spice grinder or a traditional mortar and pestle. Store it in an airtight container and use it in various Indian dishes.
- Fresh Herbs (Cilantro or Mint): Fresh herbs not only enhance the flavor but also contribute to the raita’s refreshing taste. I often alternate between finely chopped cilantro (coriander leaves) and mint leaves depending on what’s available. Cilantro gives a fresh, citrusy note, while mint brings a cool, slightly sweet taste. You can also use both together for a more layered herbal flavor.
How To Make Capsicum Raita? (Stepwise)
1) Begin by heating a small amount of oil in a pan over medium flame. Once the oil is sufficiently hot, add the cumin seeds. Allow them to sizzle and crackle, releasing their earthy aroma. Continue sautéing until the seeds turn a shade of golden brown, indicating they are perfectly toasted and ready to infuse the dish with their warm, nutty flavor
2) Add and Sauté Capsicum Next, add finely chopped capsicum (bell peppers) to the pan. You can use any variety—green, red, yellow, or a colorful mix for added visual appeal. Sprinkle a small pinch of salt to help the peppers cook evenly and enhance their flavor.
3) Sauté Until Just Tender Stir and sauté the capsicum on medium heat for about 4 to 6 minutes, or until they reach your preferred doneness. I personally like the capsicum to retain a slight crunch, so I cook them until they’re about 80% tender—soft yet still a bit crisp. If you prefer softer, more fully-cooked peppers, you can extend the cooking time slightly.
4) Customize Doneness to Taste How long to cook the capsicum really comes down to personal preference. If you enjoy a crisp texture and a slight bite, take them off the heat just before they fully soften.. If you prefer them completely soft and mellow, cook them until they’re fully tender and slightly browned around the edges.
5) Prepare the Yogurt Base While the capsicum is cooking, take 1 to 1.5 cups of fresh, chilled plain yogurt in a mixing bowl. Sprinkle in the spices—½ teaspoon roasted cumin powder, ¼ teaspoon red chili powder (or more if you like extra heat), and ½ teaspoon black salt (kala namak) for that signature tangy depth.. These spices give the raita its signature tangy, mildly spicy, and smoky flavor.
6) Whisk the Yogurt Until Smooth Using a whisk or spoon, beat the yogurt and spices together until the texture is creamy and lump-free. Make sure the spices are evenly mixed and the yogurt is smooth and slightly frothy. This creamy base is what will carry the freshness of the capsicum.
7) Combine Cooked Capsicum with Yogurt Once the sautéed capsicum has cooled slightly (you don’t want it to curdle the yogurt), add it to the spiced yogurt. Stir gently until the capsicum is well incorporated. You’ll notice the raita take on a colorful and inviting appearance.
8) Garnish and Serve Finally, finish the dish with a generous sprinkle of freshly chopped coriander leaves (cilantro) for a burst of freshness and aroma. Serve immediately, or chill it in the fridge for a bit before serving. This raita pairs beautifully with pulao, biryani, or even stuffed parathas.
Expert Tips For Capsicum Raita
- Raita is best enjoyed when it’s perfectly chilled, as the cool temperature enhances its refreshing qualities and soothes the palate, especially when paired with spicy Indian dishes like biryani or paratha. To achieve the best flavor and texture, always begin with well-chilled yogurt straight from the refrigerator. This ensures that the raita retains its coolness even after adding warm ingredients like sautéed vegetables or spices.
- Planning to serve it later? You can effortlessly whip up raita a few hours ahead of time—just cover and refrigerate until it’s time to serve. This not only enhances the flavors but also keeps it refreshingly cool when served.. Once made, simply cover it with a lid or plastic wrap and store it in the refrigerator until serving time. Preparing raita in advance not only streamlines your mealtime routine but also gives the spices and ingredients time to blend, resulting in a more flavorful and well-balanced dish. Just give it a quick stir before serving, and garnish freshly if desired.
Variations:
- For an extra cooling effect and enhanced freshness, try adding 2 tablespoons of finely chopped cucumber to the raita. Cucumber not only adds a crisp texture but also complements the creamy yogurt with its natural hydrating properties, making the raita even more refreshing
- For a deeper, smokier flavor profile, consider replacing the pan-sautéed bell peppers with oven-roasted ones. Simply roast the capsicum under the broiler or in a hot oven until the skin begins to blister and char.Allow the roasted peppers to cool down completely, gently remove the charred skin if you prefer a smoother texture, finely chop them, and fold them into the creamy yogurt.. This method imparts a deliciously smoky aroma and taste, elevating your raita to a gourmet side dish.
- If you enjoy a hint of sweetness and mild sharpness, sauté a couple of tablespoons of finely chopped onions along with the capsicum. As the onions sauté, they turn soft and slightly caramelized, adding a hint of natural sweetness that perfectly complements the tangy yogurt and the gentle bitterness of the peppers.. This extra layer of flavor makes the raita more complex and satisfying.
