Jun 1, 2011
Raitha is an accompaniment usually served with any spicy dish. Raithas like cucumber raitha or onion raitha go well with dishes like biryani, parathas, or any rice variety. I prepared this raitha to go along with the huli kootu. A very easy reicpe where the bottle gourd/sorrakkai is diced and cooked and later seasoned. Here is the recipe.
Bottle gourd - medium size - 1
Salt - half teaspoon
Water - half cup
Oil for seasoning - approx. 1 tablespoon
Mustard seeds - half teaspoon
Urud dal - 1 teaspoon
Coriander leaves/cilantro - handful - chopped finely
Thick curd/ yogurt - 1 to 2 cups (I used 1 cup of low fat yogurt)
Peel the bottle gourd skin and dice the vegetable. Grated bottle gourd can also be used for this recipe.
Heat half a cup water in a kadai and add the vegetable, mix salt and cook in medium heat. Very less water is added as the vegetable by itself will leave water when cooked.
When the bottle gourd is completely cooked, turn off heat and allow the content to cool for about 15 minutes.
Mix in the yogurt/curd.
Heat oil and add mustard seeds, when it pops, add the urud dal. When urud dal turns golden color, add the seasoning to the raitha. Garnish with coriander leaves.
Adding slit dry red chillies to the seasoning is optional.
Serve this raitha for any sambar rice or huli kootu rice as an accompaniment.