- Recipe Cusine : Indian
- Prep Time : 10 Minutes
- Cook time : 5 Minutes
- Serves : 2-3
- Author : Jeyashri
- Recipe Category : Lunch | Dinner
- Description : Ash gourd raita | Vellai poosanikkai thayir pachadi recipe, south Indian pachadi | raita variety made using white pumpkin, a perfect summer coolant
Ash gourd | white pumpkin 1 cup (chopped) Curd | yogurt 3/4 cup Urad dal 1 tsp Mustard seeds 1/4 tsp Salt as needed Green chili 1 Oil 1 tsp
Method :
- Discard the skin of the ash gourd and take out the seeds in the center.
- Wash the ash gourd and chop them into tiny pieces.
- In a pan add the ash gourd pieces and add 1/2 cup of water.
- Add little salt.
- Cook this till the ash gourd becomes soft. Ensure it should not get mashed.
- This will get cooked in less than 5 minutes.
- Drain excess water if any.
- Allow this to cool completely.
- In a bow add the yogurt | curd.
- Add salt and the cooked ash gourd.
- In a pan add oil and add the mustard seeds, urad dal and slit green chili.
- Once the dal turns golden brown, transfer this to the yogurt mixture.
- Mix well.
- Serve chilled with any mixed rice or with vatha kuzhambu sadam too.
- We enjoyed the raita as such without any accompaniments.
Method with step by step pictures :
- Discard the skin of the ash gourd and take out the seeds in the center.
- Wash the ash gourd and chop them into tiny pieces.
- In a pan add the ash gourd pieces and add 1/2 cup of water.
- Add little salt.
- Cook this till the ash gourd becomes soft. Ensure it should not get mashed.
- This will get cooked in less than 5 minutes.
- Drain excess water if any.
- Allow this to cool completely.
- In a bow add the yogurt | curd.
- Add salt and the cooked ash gourd.
- In a pan add oil and add the mustard seeds, urad dal and slit green chili.
- Once the dal turns golden brown, transfer this to the yogurt mixture.
- Mix well.
- Serve chilled with any mixed rice or with vatha kuzhambu sadam too.
- We enjoyed the raita as such without any accompaniments.
