Dudhi Raita (Bottle gourd salad)

Making anything for my lunch tiffin is a great challenge-Not the cooking part but the 'What to make and carry part!' Every previous night I face this dilemma…it has to be something which can be eaten cold, something filling, nutritious, tasty and something that can be cooked very fast-lots of criteria. I usually don't get enough time to photograph my lunch box. But today I was lucky, thanks to my son who got ready without any hassles.

Lunch is simple; I have to work after lunch! So it has to be light and simple…Rotis, Bhindi subji (okra curry) and Dudhi Raita (Bottle Gourd salad)

Dudhi Raita (Bottle gourd salad)

For Dudhi Raita

Dudhi Raita (Bottle gourd salad)Making anything for my lunch tiffin is a great challenge-Not the cooking part but the 'What to make and carry part!' Every previous night I face this dilemma…it has to be something which can be eaten cold, something filling, nutritious, tasty and something that can be cooked very fast-lots of criter...

Summary

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    Ingredients

    Dudhi chopped
    1 ½  cups
    Fresh thick curd (remove water)
    ½ cup
    Green chillies slit lengthwise
    2
    Cumene seeds
    ½ tsp
    Mustard seeds
    ½ tsp
    Oil
    1tsp
    Sugar
    ½ tsp
    Salt as per taste

    Steps

    1. Add salt as required to the Dudhi and cook using as little water as you can. (I use the pressure pan and switch off the gas when the steam is just generated). Don't overcook it. Drain the water and cool the Dudhi .Don't throw the water, use it for making Rasam or Dal or making Roti dough. Beat the curd with a spoon to make it homogenous and add to the cooked Dudhi. In a small pan heat oil, add the mustard seeds, once they crackle, add the Cumene seeds and last add the green chillies. Add this tadka to the Dudhi curd mixture. Add sugar and mix nicely. Adjust the salt if required.
    2. Serve cold! I had no choice but to carry it without refrigeration for lunch but Dudhi Raita tastes better cold.No accompaniments are required. It tastes best on its own.
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