Doodhi Pachadi / Spicy Doodhi Raita

Doodhi Pachadi / Spicy Doodhi Raita

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दुधी पछड़ी - हिन्दी में पढ़ें (Doodhi Pachadi / Spicy Doodhi Raita in Hindi) 

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Pachadis are the South Indian equivalent of raita, and commonly there are two types of this accompaniment. The ones made with tamarind as the base are usually spicy, while the ones made with curds as the base are are normally bland.

However, here is a unique Doodhi Pachadi, made with cooling bottle gourd and curds, perked up with myriad chat-pata ingredients like ginger, green chillies and onions too. A traditional, aromatic tempering offers the perfect finishing touch to this creative pachadi, making it a true tongue-tickler.

Serve it fresh, before it becomes watery, with a full-fledged South Indian meal, or as a simple Accompaniments to Parathas or mixed rice dishes like Coconut Rice or Tomato Rice

Enjoy how to make Doodhi Pachadi recipe with detailed step by step photos.

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Doodhi Pachadi / Spicy Doodhi Raita recipe - How to make Doodhi Pachadi / Spicy Doodhi Raita

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings (4 serving )
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For The Doodhi Pachadi Recipe
1 cup chopped bottle gourd (doodhi / lauki)
1/2 cup beaten fresh curd (dahi)
1/4 cup sliced onions
1 green chilli , slit
1 tsp finely chopped ginger (adrak)
salt to taste
2 tsp coconut oil
1/2 tsp mustard seeds ( rai / sarson)
5 to 6 curry leaves (kadi patta)
1 dry red chilli (pandi) , broken into pieces
2 tbsp finely chopped onions
  1. To make the doodhi pachadi, combine the bottle gourd, sliced onions, green chilli, ginger and ½ cup of water in a non-stick kadhai and mix well. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside to cool completely.
  2. Once cooled, add the curds and salt and mix well. Keep aside.
  3. Heat the coconut oil in a small non-stick pan and add the mustard seeds.
  4. When the seeds crackle, add the curry leaves, red chillies and chopped onions and sauté on a medium flame for 2 minutes.
  5. Pour the tempering over the bottle gourd-curds mixture and mix well.
  6. Refrigerate for at least an hour.
  7. Serve chilled.

Nutrient values (Abbrv) per serving
Energy60 cal
Protein1.2 g
Carbohydrates3 g
Fiber0.6 g
Fat4.2 g
Cholesterol4 mg
Sodium5.6 mg

RECIPE SOURCE : South Indian RecipesBuy this cookbook

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Doodhi Pachadi / Spicy Doodhi Raita
 on 17 Jul 15 05:14 PM

Bland bottle gourd, given a tangy taste with curd and a strong tempering with coconut oil.. with a dash of green chilli.. wow it just super delicious..