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Dahi Potala

Dahi Potala | Parwal Raita

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


  • 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


  • 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!


  • 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