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.
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.
shredded coconut - 2 tbsp
cumin seeds - 1/4 tsp
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!
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)
Consume these kind of raithas during summer (any season is good) for a healthy life style.
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.
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| A bowl of white pumpkin raitha. We can make cucumber raitha also like this. |
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| 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 - 2shredded 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)
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| 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.
