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A refreshing and cooling yogurt dip from Andhra, featuring tender cooked bottle gourd. A simple tempering of mustard seeds, lentils, and curry leaves adds a delightful crunch and savory flavor. Perfect with spicy biryanis and pulaos.
For 4 servings
Cook the bottle gourd.
Prepare the yogurt base.
Make the tempering.
A refreshing and cooling yogurt dip from Andhra, featuring tender cooked bottle gourd. A simple tempering of mustard seeds, lentils, and curry leaves adds a delightful crunch and savory flavor. Perfect with spicy biryanis and pulaos.
This andhra recipe takes 25 minutes to prepare and yields 4 servings. At 94.95 calories per serving with 6.31g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Combine and serve.
Replace dairy yogurt with a plant-based yogurt like coconut or almond yogurt. Ensure it's unflavored and unsweetened.
Use low-fat yogurt and reduce the oil in the tempering to just 1 teaspoon.
To save time, cook the grated bottle gourd with a splash of water in a microwave for 3-4 minutes until soft.
Omit the green chilies and dried red chilies from the recipe to make a mild, non-spicy version for children.
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