Dahi Potala | Parwal Raita


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

Dahi Potala

Don鈥檛 confuse the identify to be the identical because the Bengali dish name- Doi Potol.

This Dahi Potola is completely much like the Odia Dahi Baingana 馃檪

I’ve simply changed the eggplant (baingan) with Pointed Gourd (potala / parwal).

Because the parwal season is right here, don鈥檛 neglect to offer a do that Dahi Potola | Parwal Raita.

This raita comes collectively in below 10 minutes and pairs very nicely with a rice-dal combo.

And, sure !!!

Should you just like the recipe shared right here and provides it a attempt at your home then do share in聽INSTAGRAM聽by tagging聽#firsttimercook. I'd be so pleased to see and absolutely share in my INSTA tales 馃槉馃槉


Dahi Potala

Dahi Potala | Parwal Raita


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

Prep Time 5 minutes

Cook dinner Time 10 minutes

Complete Time 15 minutes

Course accompaniment

Delicacies Indian, Odia

  • 5-6 no. Pointed gourd (parwal / potala)
  • 1 cup Curd
  • tsp Mustard seed
  • 2-3 no. Entire crimson chili
  • tsp Turmeric powder
  • 1 tbsp Turmeric powder
  • Salt as wanted
  • Wash and clear the parwals and trim the ends.

  • Make slits everywhere in the parwals and hold them in a mixing bowl.

  • Sprinkle salt and turmeric powder over these and blend.

  • Shallow fry the parwals until cooked in mustard oil (some other oil might be most popular). Preserve apart.

  • Now make a tempering of mustard seeds, complete crimson chili in mustard oil.

  • Pour this tempering onto a bowl containing overwhelmed curd. Combine nicely.

  • Lastly, add the fried parwals and provides a delicate combine. Serve together with rice-dal combo or some other!

  • The parwal / potala might be halved and even quartered for frying. I’ve simply made slits everywhere in the parwals.
  • Whisk the curd (yogurt) very nicely utilizing a hand whisk which ends up in a easy and creamy texture.
  • Modify the consistency of the raita as desired as some likes thick, and a few others prefer it skinny.

Key phrase Gluten free, Pointed Gourd (parwal / potala), Raita, Summer time dish

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