Carrot Capsicum Raita Recipe | How to make Carrot Capsicum Raita Recipe

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By Anjana Rao
Created on 21st Jan 2016
  • Carrot Capsicum Raita Recipe, How to make Carrot Capsicum Raita Recipe
Carrot Capsicum Raita Recipeby Anjana Rao
  • Carrot Capsicum Raita Recipe | How to make Carrot Capsicum Raita Recipe (27 likes)

  • 0 reviews
    Rate It!
  • By Anjana Rao
    Created on 21st Jan 2016

About Carrot Capsicum Raita Recipe

Carrot capsicum raita/perugu pachadi is a refreshing recipe made with a combination of grated carrot, capsicum and thick curd. Have this as a salad, dip or can be had with parathas or rotis.

Carrot Capsicum Raita Recipe is delicious and authentic dish. Carrot Capsicum Raita Recipe by Anjana Rao is a great option when you want something interesting to eat at home. Restaurant style Carrot Capsicum Raita Recipe is liked by most people . The preparation time of this recipe is 10 minutes and it takes 2 minutes to cook it properly. Carrot Capsicum Raita Recipe is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Carrot Capsicum Raita Recipe. Carrot Capsicum Raita Recipe is an amazing dish which is perfectly appropriate for any occasion. Carrot Capsicum Raita Recipe is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Carrot Capsicum Raita Recipe at your home.

  • Prep Time10mins
  • Cook Time2mins
  • Serves2People
Carrot Capsicum Raita Recipe

Ingredients to make Carrot Capsicum Raita Recipe

  • • ½ cup grated carrot
  • • 1/4th cup chopped capsicum
  • • 1 cup curd/yogurt
  • • 2 tsp chopped coriander
  • • 1 green chilli chopped (optional)
  • • Salt to taste
  • Tempering/tadka :
  • • 1/4th tsp mustard seeds
  • • Few curry leaves
  • • ½ tsp oil

How to make Carrot Capsicum Raita Recipe

  1. Whip the curd well.
  2. Mix the whipped curd/yogurt, grated carrots, capsicum, chopped coriander, chopped green chilli and salt; mix well.
  3. For tempering: Heat 1/2 tsp oil; add mustard seeds, curry leaves and let it crackle.
  4. Pour the tempering/tadka over the raita/perugu pachadi.
  5. Serve chilled.
My Tip: Add grated garlic and skip the tadka to make a dip to be served with lavash, breadsticks

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