Sunday 10 April 2016

Ashgourd Raita / Poosanikai Thayir Pachadi - Summer Special

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!

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

10 min


20 mins
Recipe for Ashgourd  Raita 
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.
Season it it with the above mentioned ingredients and mix well.
Serve as an accompaniment to rice along with any veg gravy.

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