doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi |
by Tarla Dalal
Added to 55 cookbooks
This recipe has been viewed 69287 times
doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi | with 16 amazing images.
doodhi pachadi recipe is 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 South Indian style doodhi pachadi, making it a true tongue-tickler.
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.
Lets see why this is a healthy bottle gourd pachadi? We have 2 key ingredients, doodhi and coconut oil. Doodhi is highly suitable for those with high BP. It helps reduce blood cholesterol levels and regulate high blood pressure and ensures a proper blood flow to heart. The MCT in Coconut oil reduces the LDL cholesterol (bad cholesterol) while increasing the count of HDL cholesterol, maintaining normal blood pressure and good for diabetics.
Pachadi is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd. South Indians temper the raita with mustard and red chillies, while in the North it is served with a sprinkling of spice powders.
Serve doodhi pachadi 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.
Learn to make doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi | with detailed step by step photos.
For doodhi pachadi- 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 6 to 8 minutes, while stirring occasionally. Keep aside to cool completely.
- Once cooled, add the curds and salt and mix well. Keep aside.
- Heat the coconut oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the curry leaves, red chillies and chopped onions and sauté on a medium flame for 2 minutes.
- Pour the tempering over the bottle gourd-curds mixture and mix well.
- Refrigerate for at least an hour.
- Serve the doodhi pachadi chilled.
Doodhi Pachadi / Spicy Doodhi Raita recipe with step by step photos
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What are Raitas ? Raita is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd.
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South Indians temper the raita with mustard and red chillies, while in the North it is served with a sprinkling of spice powders. A raita can be standalone, like Tomato Raita, Pineapple Raita or Onion Raita. Or, it can be a combo of fruits and veggies like Dill and Cucumber Raita.
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Often, a garnish of coriander or mint is added to give the raita a herby punch. The herb itself can be the focus of a raita, as in the case of the popular Mint Raita!
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You can also make fun-packed raitas like the Boondi Raita, which appeal to kids as well as adults. Get creative with the fruit-veggie combos and garnishes too.
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When you are in the mood for some experimentation, try garnishing your raita with crushed toasted papad just before serving. Or, add some roasted cashews or crushed peanuts for a crunchy interlude. Unleash your imagination, and you will realize the world of raitas is endless.
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To make doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi | in a deep non-stick kadhai add bottle gourd.
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Add sliced onions.
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Add green chillies and ginger. You can adjust the quantity of green chillies according to your preference of spice.
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Add ½ cup of water in a non-stick kadhai and mix well.
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Cover with a lid and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
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Transfer it to a bowl and keep aside to cool completely.
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Once cooled in the same bowl, add the curds and salt and mix well. Keep aside. See why curds are healthy? Curd is one of the richest source of protein, calcium and minerals. They help in weight reduction, good for your heart and build immunity. Being low in sodium, it is safe to be eaten by individuals with high blood pressure.
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Heat the coconut oil in a small non-stick pan. You can use regular oil too. See why we think you should use coconut oil. Coconut oil is a medium chain triglycerides (MCT’s). Unlike other fats, they go directly from the gut to the liver. From here, they are then used as a source of energy or converted into ketones. As the calories in MCT’s are used straight away, they are less likely to be stored as fats in the body. MCT's have shown to improve your brain and memory function, they also give a boost to your energy levels and improve your endurance.
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Add the mustard seeds.
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When the seeds crackle, add the curry leaves and red chillies.
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Add chopped onions.
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Sauté on a medium flame for 2 minutes.
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Pour the tempering over the bottle gourd-curds mixture.
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Mix very well.
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Refrigerate doodhi pachadi | healthy bottle gourd pachadi | South Indian style doodhi pachadi | for at least an hour.
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Serve doodhi pachadi | healthy bottle gourd pachadi | South Indian style doodhi pachadi | chilled.
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Nutrient values (Abbrv) per serving
| Energy | 60 cal |
| Protein | 1.2 g |
| Carbohydrates | 3 g |
| Fiber | 0.6 g |
| Fat | 4.2 g |
| Cholesterol | 4 mg |
| Sodium | 5.6 mg |
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6 FAVOURABLE REVIEWS
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