Raita

Ashgourd raita | How to make White Pumpkin Raitha | Poosanikai Thayir Pachadi

Ashgourd Raita~Pusanikai Raitha

Some dishes deliver by simplicity – this is one of them. Raita (aka Raitha) is a side dish in Indian Cuisine and essentially means a veggie / fruit mixed with Curd. This raita is one of our family favourites and Amma (mom) makes it so often during the summers. It’s great for the gut as well as goes great with Sambhar / Lapsi BIsibele Bhath (Broken Wheat +Lentil meal) or with any One Pot Meal that we make often on weekends. It was also my dad’s favourite with his cooked lapsi (broken wheat) when he was around , and so lots of memories are associated with this dish.  Another favorite raita at home is this super simple and delish Aloo Anardana Raita (Potato + Pomegranate raita).

Curd – the main ingredient in any Raita

Curd /Yoghurt has excellent probiotic qualities and is always a part of our meal via Dips / Raitas / Ashgourd in Yoghurt sauce(South Indian kadhi) or North Indian Kadhi Pakodi (gramflour dumplings in yoghurt sauce) or even theIyengar style Thayir Vadai (South Indian style Dahi Vada) . If you love yoghurt, you can check out the post on 30+ dishes using Curd as the star ingredient hereIf you are keen how to make thick, homemade curd, head here.

Ashgourd Raita

Curd in other dishes too !

Who could forget the quintessential Tamilnadu style Curd Rice that every tambrahm probably eats eat least once a day ? For us , North Indian Chaats like this No Fry Dahi Bhalle / Dahi ke Kebab / Khatta Dhokla (GF snack)/  Dahi Batata Puri (streetfood / Chaat)HAS to feature almost once a fortnight on the menu. 

Ash gourd raita / Pusanikai Thayir Pachadi | பூஸனிகாயி தயிர் பச்சடி

Gluten Free, Side Dish ; Cuisine : Indian (South Indian). 

Prep time – 10 mins, Cook time – 10 mins, Serves – 2 ~3

What you need :

  • White Pumpkin / Ashgourd / Bhopla – 100 grams
  • Thick yoghurt –   200 grams – whisked well (sub with cashew / rice yoghurt for a vegan version)
  • Salt – to taste
  • Grated coconut – 2 TBSP
  • Garnish – chopped coriander (opt.)

Tempering: 

  • Oil – 1/2 tsp
  • Broken Red chillies – 1 no.
  • Green chilli – 1 no. 
  • Curry leaves – few
  • Cumin / Jeera – 1/2 tsp
  • Urad dal / split black gram – 1/4 tsp (opt.)

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Ashgourd RaitaPin

How to:

  • Wash, Peel and cut the white pumpkin into longish cubes. Boil them in lightly salted water till they are soft (add just enough water to cover the vegetable while cooking as ash gourd itself releases a lot of water). 
  • Drain the cooked ash gourd to a bowl. 
  • In a pan, add oil, make the tempering and add to the ashgourd. Mix well. Cool Completely. 
  • Add the whisked curd, salt (if required) and mix well. 
  • Serve chilled or at room temperature.

What other raitas can be made

Palak ke Raita (spinach in curd sauce)

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Vendakkai Thayir Pachadi(Okra Raita)

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Mooli Raita (Radish Raita)

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Cucumber-Ginger Raita

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Ashgourd RaitaPin
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5 from 1 vote

Ashgourd Raita | Safed Bhopla Raita | Pusanikai Pachadi

This dish is ashgourd in a tempered yoghurt sauce. Served with Indian Rice Dishes
Course Raita, Salad, Side Dish
Cuisine Indian, South Indian
Keyword Ashgourd, Can be Vegan, Gluten Free, Raita, Side Dish, South Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Author Kalyani

Equipment

  • Bowl
  • Ladle
  • Knife
  • Kadai
  • Cutting Board

Ingredients

  • 100 g Ashgourd
  • 200 g Yoghurt whisked well
  • 1/2 tsp Salt
  • 2 TBSP Grated coconut
  • 1/2 tsp Oil
  • 1 Red chilliy
  • 1 Green chilliy
  • 1 sprig Curry leaves Optional
  • 1/2 tsp Cumin
  • 1/2 tsp split black gram
  • 1/2 tsp Green Coriander Chopped fine

Instructions

  • Wash, Peel and cut the white pumpkin into longish cubes. Boil them in lightly salted water till they are soft (add just enough water to cover the vegetable while cooking as ash gourd itself releases a lot of water).
  • Drain the cooked ash gourd to a bowl.
  • In a pan, add oil, make the tempering and add to the ashgourd. Mix well.
  • Cool this Completely.
  • Add the whisked curd, salt (if required) and mix well.
  • Serve chilled or at room temperature.

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17 Comments

  1. This recipe reminds me off Amma too . She would make yummy pachadi using bhindi , sweet potato, cucumber and even this poosnikai
    I love the flavor of poosnikai ..a nice nostalgia while reading your recipe

  2. Mayuri Patel

    When I was last in Bangalore bought ash gourd once to add to sambhar and then to make an Odiya sabji. Next time I know I can buy some to make raita.I love different kinds of raita. Love the variety of raita you have on your blog.

    • Yes Mayuri, we love raitas too. Ashgourd is such a versatile veg which gives way to sweet to savoury equally…

  3. Priya Iyer

    Wow, such a beautiful traditional recipe! I'm not a big fan of poosanikkai, but this looks absolutely delicious. Can imagine the flavours of the dish. 🙂

  4. Poonam Bachhav

    I make a similar raita using bottle gourd. Next time will try out this white pumpkin raita. I pair my gourd raita with 'waran bhaat' (dal chawal)

  5. Amma used to make kadhi with ash gourd. Here we have to buy the big huge gourd so I never buy. Making raita is a great option. Sounds delicious.

  6. Ash gourd is Kashi Phal right?? I think my mom made this raita and we add cumin tempering.. never added coconut in raita preparation, shall try it soon, when I make lauki raita as ash gourd is not available here.

  7. preethi'scuisine

    Absolutely refreshing Raita. I can have it as a meal anytime. One of my favourite Raita.

  8. Vasusvegkitchen

    Ashgourd raita looks super cool and interesting. Surely it tastes good with any special rice items or simply with roti's.

  9. Absolutely a lovely raita kalyani using Ashgourd !
    I can enjoy this type of veggie raita and i think one who dont like this vegetable surely enjoy by making this 🙂

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