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A classic Odia curry where tender pointed gourd is cooked in a tangy and mildly spiced yogurt gravy. This comforting dish pairs perfectly with hot rice or rotis for a wholesome meal.
For 4 servings
Prepare Vegetables and Curd
Shallow Fry the Potala
Prepare the Masala Base
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A classic Odia curry where tender pointed gourd is cooked in a tangy and mildly spiced yogurt gravy. This comforting dish pairs perfectly with hot rice or rotis for a wholesome meal.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 242.92 calories per serving with 6.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curd Gravy
Simmer and Finish
For a heartier version, add 1-2 medium-sized potatoes, cubed and fried along with the potala.
For a satvik version, skip the onions and ginger-garlic paste. Increase the amount of hing and add 1/2 inch of grated ginger for flavor.
For a richer, creamier texture, you can add a tablespoon of cashew paste along with the curd mixture.
You can use panch phoron (Bengali five-spice blend) instead of just cumin seeds for a different aromatic profile.
Pointed gourd (potala) is rich in dietary fiber, which aids in digestion, prevents constipation, and promotes a healthy gut. The probiotics in curd further enhance gut flora.
This dish is a good source of Vitamin C and A from the pointed gourd, calcium and protein from the curd, and essential minerals from the various spices used.
Spices like turmeric and ginger have well-known anti-inflammatory and antioxidant properties, while the Vitamin C in potala helps strengthen the body's immune system.
One serving of Dahi Potala (approximately 1 cup or 245g) contains around 220-260 calories, depending on the amount of oil and the fat content of the curd used.
Yes, Dahi Potala is a nutritious and balanced dish. Pointed gourd is low in calories and rich in fiber and vitamins. Curd provides protein, calcium, and beneficial probiotics for gut health. When cooked with moderate oil, it's a very healthy choice.
To prevent the curd from splitting (curdling), follow three key steps: 1) Use room temperature curd. 2) Whisk it thoroughly with a stabilizer like besan (gram flour). 3) Always add the curd mixture to the pan on the lowest possible heat while stirring continuously.
Yes, you can make a vegan version by substituting the dairy curd with a thick, unsweetened plant-based yogurt, such as cashew, almond, or coconut yogurt. The taste and texture will be slightly different but still delicious.
Dahi Potala pairs beautifully with hot steamed rice, which is the traditional combination in Odisha. It also goes very well with Indian flatbreads like roti, phulka, or plain paratha.