3 yellow peppers, medium to large
2 cups plain yogurt
1/2 tbsp of chipotle or chilli
1/2 tbsp salt
Cut the yellow peppers into chunks. Place all ingredients in a blender until
they are smooth. Refrigerate until cold, approximately 1 hour. Stir well, garnish with thinly sliced yellow peppers before serving.
Good for Vatta dosha.
For Kapha: add ginger and replace yogurt with almond milk.
The post-cooling effect of chillies is beneficial for Pitta.