White pumpkin raitha

Raitha - Indian salad with yogurt as base.

I like white pumpkin (ash gourd) very much. Basically it has no significant taste and resembles a cucumber or bottle gourd. But will definitely enhance the taste of sambar or mor kulambu. Thadiyangai (Tamil) is the other name of white pumpkin. Nowadays we both are more towards vegetarian foods (lent days, as well as my personal wish. But I will continue preparing NV for my friends and family...) and I enjoy playing with different vegetables:)  I love to make different raithas along with sambar, rice and other side dishes during weekends and here is a raitha recipe using this white pumpkin.

Recipe source: I figured out how they made, while tasting it in a marriage.

A bowl of white pumpkin raitha. We can make cucumber raitha also like this.

A large slice of winter melon / white pumpkin (kalyana poosanikai).

Ingredients:

White pumpkin - 1 small slice (150 gm)
Indian dahi /plain yogurt /curd (thick) - 1 cup
white / red onion - 1 (small)
oil - 1 tsp
mustard seeds - 1/2 tsp
urad dhal - 1/2 tsp
curry leaves - 1 sprig
salt - to taste.
cilantro - few leaves.

To grind:

green chilli - 2
shredded coconut - 2 tbsp
cumin seeds - 1/4 tsp

Method:

Wash the ash gourd and remove the skin , seeds.
Cut it into small cubes (1/2 inch).
Heat oil in a wok and add urad dal,mustard splutter. As soon as the mustard seeds stop crackling, add the curry leaves and fry for a second. Immediately add the chopped white pumpkin. Stir well and cook covered (just add salt and cook without water - 3 minutes only). Let it cool completely.
Coarsely grind the items given to grind without water.
Add the ground paste, yogurt, freshly chopped onion and mix well.
Garnish with finely chopped cilantro leaves.
White pumpkin raitha is ready!

Note:

1.We can cook the white pumpkin separately in water, drain excess water and then temper it. But that will lead to loss of important minerals and vitamins. So I follow the above method, which is not common.
2.Use whole milk curd for this recipe to get a delicious raitha.
3.we can make this raitha without adding the ground masala also, but add finely chopped green chillies. (see picture below)

Raitha without adding the ground-masala.

Serving suggestions:

Serve as side dish with any rice or with chapathi.
Consume these kind of raithas during summer (any season is good) for a healthy life style.

Kaara pori (Spicy puffed rice)

Many a days I was wondering if I could get an 'oil-less spicy-snack recipe' till I came across this tasty snack in Tasty traditions .  Thanks to the blogging world and the author, now I can snack on this quick, guilt-free spicy snack along with a cup of coffee every evening:)

Serving this kara pori and a  banana with an evening coffee is very common in Tamilnadu villages.

Ingredients:

Puffed rice (arisi pori) - 4 cup
groundnut - 1 cup
puffed channa dhal (pottu kadalai)- 1/2 cup
thin beaten rice (aval/poha) - 1/2 cup
oil - 1 tbsp
garlic - 2 cloves
turmeric powder - 1/2 tsp
hing (perungayam) - few shakes
red chilly powder - 1 tbsp
curry leaf - 1 sprig
salt - to taste

Method:

Microwave the pori in a big bowl for 1 minute or till it turns crispy (another 30 seconds).
Heat oil in a wok. Fry the groundnut and take out.
In the same wok roast the puffed channa dhal, till it turns crispy.
Add the beaten rice (thin poha) and fry together till both gets crispy (not red).
In a blender crush together the chilly powder or dry red chillies, curry leaf, hing, garlic, salt. Let it be a coarse mixture.
Heat a tsp of oil in the wok and fry the crushes ingredients.
Then switch off flame and add the fried peanut, pottu kadalai, puffed rice, beaten rice, fried groundnut and mix well.
Mix very evenly, so that every piece gets coated with the spices.
Let them cool well (otherwise they will get soggy by their own steam) and store in airtight container.

Serving suggestions:

Serve as snack with coffee or tea in the evening.
It can be used to garnish over Indian salads, curries and raitha.

Tips:

Fresh garlic can be replaced by garlic powder to avoid crushing.
Instead of microwaving the puffed rice, we can dry roast it for 5 minutes in low heat.