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