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–+ servings
Ashgourd Raita

Ashgourd Raita | Safed Bhopla Raita | Pusanikai Pachadi

Kalyani
This dish is ashgourd in a tempered yoghurt sauce. Served with Indian Rice Dishes
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Raita, Salad, Side Dish
Cuisine Indian, South Indian
Servings 3

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.
Keyword Ashgourd, Can be Vegan, Gluten Free, Raita, Side Dish, South Indian
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