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

Don’t confuse the title to be the identical because the Bengali dish name- Doi Potol.

This Dahi Potola is completely just like the Odia Dahi Baingana 🙂

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

Because the parwal season is right here, don’t neglect to provide a do this Dahi Potola | Parwal Raita.

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

And, sure !!!

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📖 RECIPE CARD

Dahi Potala | Parwal Raita

Sasmita

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

Prep Time 5 minutes

Prepare dinner Time 10 minutes

Whole Time 15 minutes

Course accompaniment

Delicacies Indian, Odia

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

• Wash and clear the parwals and trim the ends.

• Make slits all around the parwals and preserve 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 could be most popular). Preserve apart.

• Now make a tempering of mustard seeds, entire purple chili in mustard oil.

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

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

• The parwal / potala could be halved and even quartered for frying. I’ve simply made slits all around the parwals.
• Whisk the curd (yogurt) very effectively 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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