Raita, a mixture of yogurt and vegetables or fruits, with seasonings added, is an Indian style yogurt dip. Today’s ridge gourd raita recipe is made with a South Indian seasoning.
Ridge gourd is a healthy vegetable and has great cooling properties. If you are not a great fan of this vegetable, do try this raita recipe, which is totally refreshing and perfect to accompany any spicy dish.
Ridge Gourd Raita | Peerkangai Thayir Pachadi Recipe
Ridge Gourd Raita recipe
Category:Side Dish
Cuisine:Indian
Author:Jiya Jesh
Serves:2
Prep Time:5 mins
Cook Time:10 mins
Total Time:15 mins
A vegetable yogurt dip recipe using ridge gourd.
Ingredients
- 1 cup chopped ridge gourd / peerkangai / turai
- 1/2 cup yogurt / curd
- 1/4 tsp mustard seeds
- A pinch of asafoetida
- 1/4 tsp cumin seeds
- 1/4 tsp broken urad dal
- 1 green chilli
- 1 dry red chilli
- 1/2 tsp black salt / kala namak
- A few curry leaves
- Salt to taste
Instructions
- Boil chopped ridge gourd in little water till it is soft.
- Beat yogurt along with kala namak and salt till it is smooth.
- Heat a tsp of oil in a pan. Add mustard seeds.
- When mustard seeds splutter, add cumin seeds, broken urad dal and asafoetida and fry till the dal changes color to light brown.
- Then add slit green chilli, broken dry red chilli and curry leaves and sauté for a few seconds.
- Add this seasoning to the yogurt mixture and ridge gourd raita is ready to be served.
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