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Bottle Gourd Raita

15 Apr

Sorakaya Perugu Pachadi.

Bottle gourd is grated without removing the skin. It is then salted and added to the whisked yogurt. Oil is heated up and spices are added to hot oil to release their aroma. This is finally mixed with bottle gourd raita along with crushed mustard seeds for some heat. Serve bottle gourd raita with steamed rice or with roti.
Makes: around 2 Cups of Bottle Gourd Raita.


Bottle Gourd 1/2 of Small One.
Yogurt 1 1/2 Cups
Mustard Seeds a big Pinch
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Lightly scrape, wash, remove ends and grate the bottle gourd on thicker side of the grater.
Mix grated bottle gourd with salt and keep aside for 5 – 10 minutes.
Crush the mustard seeds with a big pinch of salt.
Whisk yogurt in a mixing bowl.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and keep aside to cool down.

In a mixing bowl, mix together yogurt with bottle gourd, crushed mustard seeds, tempering and salt (if required).
Serve bottle gourd raita with steamed rice or with roti.
Notes: Make sure not to make grated bottle gourd into a paste.

Suggestions: Adjust the consistency of the raita with water.
Variations: Check other raita recipes here.
Other Names: Bottle Gourd Raita, Anapakaya Perugu Pachadi, Sorakaya Perugu Pachadi.