Snakegourd Raita

Ingredients

• 1 cup coconut, freshly grated
• 2 cups plain yogurt
• Salt to taste

For Seasoning

• 1 1/2 tsp urad dal (split black gram)
  
• 1-2 red chillies, cut into pieces
  
• 1/2 tsp mustard seeds (rai)
  
• 1/2 tsp cumin seeds (jeera)
  
• 3-4 curry leaves
• 1 tsp vegetable oil

Preparation

1. In a microwave-safe bowl, boil the snakegourd pieces with a little salt and a little water for about 3 minutes or until tender but not overcooked. Remove in a bowl and let cool.
   
   
2. Add 2 cups of yogurt and a little salt to the cooked snakegourd.
   
   
3. Heat oil in a small pan. Add the urad dal and fry. As the dal starts to turn golden brown, add the mustard and cumin seeds. As the seeds start to pop, add the  red chillies and fry for a second. Add the curry leaves and fry for a second.
   
   
4. Pour the seasoning over the raita. Stir it in after the seasoning  cools a bit.
   
   
5. Serve the snakegourd raita with rice and any dry vegetable curry or sambar.

Related Recipes

• Okra Raita
• Tomato-Onion Raita
• Methi Yogurt
• Onion Raita
• Salads and Raitas
• Health Benefits of Snakegourd
• Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes (ebook for Kindle)
  
  
  

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