Dahi Potala

The Parwal Raita aka Dahi Potala is a delicious accompaniment made using curd and pointed gourd (parwal / potala).

Dahi Potala

Don’t confuse the name to be the same as the Bengali dish name- Doi Potol.

This Dahi Potola is totally similar to the Odia Dahi Baingana 🙂

I have just replaced the eggplant (baingan) with Pointed Gourd (potala / parwal).

As the parwal season is here, don’t forget to give a try this Dahi Potola | Parwal Raita.

This raita comes together in under 10 minutes and pairs very well with a rice-dal combo.

And, yes !!!

If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

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Dahi Potala

Dahi Potala | Parwal Raita

Sasmita
The Parwal Raita aka Dahi Potala is a delicious accompaniment made using curd and pointed gourd (parwal / potala).
5 from 6 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course accompaniment
Cuisine Indian, Odia
Servings 3

Ingredients
  

  • 5-6 no. Pointed gourd (parwal / potala)
  • 1 cup Curd
  • ½ tsp Mustard seed
  • 2-3 no. Whole red chili
  • ½ tsp Turmeric powder
  • 1 tbsp Turmeric powder
  • Salt as needed

Instructions
 

  • Wash and clean the parwals and trim the ends.
  • Make slits all over the parwals and keep them in a mixing bowl.
  • Sprinkle salt and turmeric powder over these and mix.
  • Shallow fry the parwals till cooked in mustard oil (any other oil can be preferred). Keep aside.
  • Now make a tempering of mustard seeds, whole red chili in mustard oil.
  • Pour this tempering onto a bowl containing beaten curd. Mix well.
  • Finally, add the fried parwals and give a gentle mix. Serve along with rice-dal combo or any other!

Notes

  • The parwal / potala can be halved or even quartered for frying. I have just made slits all over the parwals.
  • Whisk the curd (yogurt) very well using a hand whisk which results in a smooth and creamy texture.
  • Adjust the consistency of the raita as desired as some likes thick, and some others like it thin.
Keyword Gluten free, Pointed Gourd (parwal / potala), Raita, Summer dish
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Sasmita

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Myself Sasmita, a techie turns to a food blogger which is reflected in this space.

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7 Comments

  1. Poonam

    5 stars
    Dahi Potala sounds absolutely refreshing and flavorful ! With pointed gourd in season, I would love giving your recipe a try. Thanks for sharing.

  2. Preethicuisine Preethicuisine

    5 stars
    Dahi Potala sounds irresistible. I love pointed gourd and can’t wait to make this Rita. So simple and delicious.

  3. Kalyani

    5 stars
    That’s a comforting raita for sure ! Perfect for summers

  4. The Girl Next Door

    5 stars
    Parwal or pointed gourd is one vegetable we do not use often, in our kitchen. I love your simple, rustic recipe for Dahi Potala – can imagine the beautiful flavours! I would not mind picking up some parwal just to make this. 😊

  5. Sujata Roy

    5 stars
    Sasmita I love doi potol. This dahi potala looks mouthwatering. Loved your presentation. Also loved the colour of the gravy. I will surely try it sometime.

  6. Priya Vj

    5 stars
    I have had potol as a dry sabji or as a semi gravy with tomato and onions but this one with Dahi is super tempting and delicious.

  7. Radha

    5 stars
    I often see parwal but have never tried it. This recipe sounds simple and comforting. I going to get parwal next time when I go grocery shopping and this is on my list. Great share!

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