Spicy Capsicum Raita Recipe – Chat Masala Yogurt Dip

Last Updated on 2 months by Neha Deshmukh

Spicy Capsicum Raita Recipe – Chat Masala Yogurt Dip

Hey everyone! If you’re anything like me, you love a good raita. It’s the perfect cooling companion to spicy Indian meals, and honestly, just a delicious dip on its own. Today, I’m sharing my go-to Spicy Capsicum Raita – it’s quick, easy, and packed with flavour. I first made this when I was craving something fresh and zingy alongside a fiery chicken curry, and it’s been a staple ever since!

Why You’ll Love This Recipe

This raita isn’t just about cooling down your palate; it’s a flavour explosion! The slight sweetness of the capsicum, the tang of the yogurt, and that incredible kick from the chat masala… it’s seriously addictive. Plus, it comes together in under 10 minutes – perfect for a weeknight dinner or when you have guests over. It’s a simple side dish that elevates any meal.

Ingredients

Here’s what you’ll need to make this vibrant raita:

• 1 cup curd / yogurt (about 240ml)
• 3 tablespoons capsicum, finely chopped (about 45g)
• 1/8 teaspoon chat masala powder (about 0.5g)
• 1 tablespoon coriander leaves, chopped (about 7g)
• 1 sliced green chilies (adjust to your spice preference)
• 1/2 teaspoon mustard seeds (about 2g)
• 1/2 teaspoon jeera (cumin seeds) (about 2g)
• Salt to taste
• 1 tablespoon coriander leaves (for garnish) (about 7g)

Ingredient Notes

Let’s talk ingredients! Using good quality yogurt makes all the difference. I prefer using full-fat yogurt for a richer, creamier texture, but you can definitely use low-fat if you prefer.

Now, about that chat masala… it’s the star of the show! It’s a wonderfully tangy and spicy blend of dried mango powder, cumin, coriander, ginger, black salt, and other spices. It adds such a unique flavour to this raita. You can find it at most Indian grocery stores, or even online.

Raita variations across India are amazing! In some regions, they use grated carrots or cucumbers. Others add a touch of roasted cumin powder for a smoky flavour. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk the curd/yogurt until it’s nice and creamy. No lumps allowed! Add the chat masala powder and salt. Give it a good mix.
2. Now, let’s temper the spices. Heat a little oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Wait for them to splutter – that’s when you know they’re ready to release their flavour.
3. Add the sliced green chilies to the pan and sauté for a few seconds until fragrant.
4. Toss in the chopped capsicum and sauté for about a minute. We want it slightly softened, but still with a bit of crunch – no browning! Remove the pan from the heat.
5. Finally, gently mix the tempered capsicum and fresh coriander leaves into the seasoned yogurt. Stir gently to combine.

Expert Tips

• Don’t overcook the capsicum! You want it to retain some of its crispness.
• Taste and adjust the seasoning as needed. Everyone’s spice tolerance is different.
• For a smoother raita, you can strain the yogurt through a muslin cloth for about 30 minutes to remove excess water.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based alternative like cashew yogurt or soy yogurt. They work beautifully!
• Spice Level: If you’re sensitive to heat, reduce the amount of green chili or remove the seeds before slicing. My friend, Priya, actually prefers to use a milder green chili variety.
• Festival Adaptations: This raita is fantastic with biryani during Eid or Diwali feasts. It also pairs wonderfully with pakoras during monsoon season.

Serving Suggestions

Serve this Spicy Capsicum Raita immediately for the best flavour and texture. It’s amazing with:

• Biryani
• Curries (especially spicy ones!)
• Pakoras
• Grilled meats
• Or simply as a refreshing dip with papadums or crackers.

Storage Instructions

You can store leftover raita in an airtight container in the refrigerator for up to 24 hours. However, it’s best enjoyed fresh, as the capsicum may lose some of its crunch over time.

FAQs

What type of yogurt is best for raita?

Full-fat yogurt gives the creamiest texture, but low-fat or Greek yogurt also work well. Just adjust the consistency with a little milk or water if needed.

Can I make this raita ahead of time?

You can prepare the raita a few hours in advance, but I recommend adding the tempered capsicum just before serving to keep it crisp.

What if I don’t have chat masala? Is there a substitute?

If you can’t find chat masala, you can make a quick substitute by combining 1/4 teaspoon amchur (dried mango powder), 1/4 teaspoon cumin powder, 1/4 teaspoon coriander powder, and a pinch of black salt.

Can I use other vegetables in this raita?

Absolutely! Cucumber, carrots, or even finely chopped onions would be delicious additions.

How can I adjust the heat level of this raita?

Reduce the amount of green chili, remove the seeds, or use a milder variety. You can also add a pinch of sugar to balance the spice.

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you all!