BM #112 Week 3 Day 3 -

This raita is a favorite with us. It gets done fast and works best with either roti or rice. I typically go for this raita when I have a small portion of bottle gourd left in my refrigerator.

With the sun playing peek-a-boo with us, We have been indulging in coolants like raitas, orange juice and lemonade etc. We have not left mangoes behind either. Cheated with the sugar free Mango pulp  :)


Ingredients - 

Doodhi/ Sorrakaya/ Bottle Gourd peeled and chopped 1 cup
Yogurt / Curds 1 cup (or as needed)
Turmeric a pinch
Mustard Powder 1 1/2 tsp
Salt as needed
Seasoning (Oil 2 tsp, Chana Dal 2 tsp, Urad Dal 2 tsp, Cumin Seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few, Asafoetida 2 pinches, Dry Red Chillies 1-2, Onions finely chopped 2 Tbsp)
To Grind -
Coconut Powder (fresh or dry) 1 Tbsp
Green Chillies 3-4 (or as needed)



Method Of Preparation -

Wash, peel, chop and boil the bottle gourd (making sure not to add too much of water).

Make a paste of green chillies, mustard seeds and coconut. (I would first make a powder of mustard seeds and then add in chillies and coconut!)

Add salt, turmeric and adjust the taste adding as much yogurt/curds as needed.

Finally, in a separate saucepan, add oil and the rest of the seasoning and saute the onions until they are translucent. 

Remove from heat and add it to the bottle gourd-curd mixture and enjoy with roti/rice!


BMLogo




Preparation Time 20 minutes
Makes 2 cups approx

3 comments

  1. This Doodhi Raita is very different from what I make , let me tey this with chopped pieces , snd tempering . Looks so tempting !

     
  2. rajani Says:
  3. This is almost a Kichadi recipe with the ground coconut in it. I am sure the taste is delicious!

     
  4. Suma Gandlur Says:
  5. A simple yet delicious perugu pachadi. Your post reminds me that I haven't eaten it in ages. :)

     
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