Elavan (Ash Gourd) and Yogurt Kichadi/Raitha Recipe

Yields: 3 cups
Preparation Time: 5-10 Minutes

Ash Gourd (Elavan) – 1 cup (chopped)
Green chillies – 1 to 2 nos (as per spice requirements)
Grated Coconut – 1 to 1 1/2 tbsp
Yogurt (beaten; not too thick) – 1 1/2 cup
Salt as per taste

Oil – 1 tsp
Mustard Seeds – 1tsp
Coriander/Cilantro Leaves (Chopped) – 1/2 tbsp


  1. Pressure cook the chopped ash gourd for 1 whistle or simply boil with water and salt.
    (Checkpoint: The ash gourd is cooked when the pieces turn translucent.)
  2. Grind the green chillies and coconut together with a little yogurt to make a paste.
  3. Add the green chilli paste to the chopped ash gourd.
  4. Add the rest of the yogurt to the ash gourd.
  5. Add salt and keep aside.
  6. Heat oil in a small pan or tempering vessel.
  7. Add mustard seeds to oil.
  8. Once the mustard seeds splutter, season the yogurt mixture with it.
  9. Garnish with chopped coriander/cilantro leaves.
  10. Serve.


Serve this as one of the items in a traditional plantain leaf spread or as a side dish for rice items.


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