Ashgourd / White Pumpkin/ Poosanikai is a low calorie vegetable with high water content and high fibre. It is a highly preferred vegetable during summer, for its cooling properties.
Though we usually prepare sambar, kootu using ashgourd; now I tried in raita form using curd and without coconut.
Though this recipe is suitable for all ages; it is highly recommended for people suffering from ulcer and constipation.
Try to include in your daily diet for a healthy living!
Ingredients:
Ash gourd / Poosanikai - 1½ to 2 cups (chopped into bite sized pieces)
Yogurt / curd - ½ to ¾ cup
Salt - to taste
For Seasoning:
Mustard seeds – ¼ tsp
Curry leaves - few
Red chilly - 1
Oil - 2 tsp
PREP TIME
COOK TIME
TOTAL TIME
Recipe for Ashgourd Raita
Recipe type: Veg accompaniment
Directions:
Yogurt / curd - ½ to ¾ cup
Salt - to taste
For Seasoning:
Mustard seeds – ¼ tsp
Curry leaves - few
Red chilly - 1
Oil - 2 tsp
PREP TIME
10 min
COOK TIME
TOTAL TIME
20 mins
Recipe type: Veg accompaniment
Cuisine: Indian
Serves: 3 to 4(approximately)
Wash, peel and remove the seeds. Cut ashgourd into bite sized cubes and keep aside.
Take a pan; add the cubed ashgourd along with little water and salt.
Close the pan with the lid and allow to cook till it become soft. Switch off the gas.
Once it is cooled, add curd and mix well. The pachadi have to be in semi thick in consistency.
Serve as an accompaniment to rice along with any veg gravy.
No comments:
Post a Comment
Dear friends,
Thank you for visiting my blog. I appreciate your valuable comments and suggestions to improve this further. Please visit again for more recipes and updates.
Thank you once again!!