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by Monika

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Lauki Ka Raita Recipe – Bottlegourd Yoghurt Relish

Lauki ka raita is probably one of the best ways to use the humble lauki aka bottlegourd. My version has a secret tadka that makes it the best ever Lauki ki Raita.

I love raita’s of all kinds and I am often found putting all vegetables in them. Whether it is the greens, the bell peppers, bitter gourd or even some fruits. But this lauki ka raita is actually my mum’s recipe that I make just as is.

Lauki Ka Raita

Most people think of lauki as a boring and un-inspiring vegetable, turning up their noses when it is served in a meal. I have to admit that yes serving lauki as a sabji is indeed very insipid. But then there are so many other things one can do with it.  Add some punjabi vadiyan to it and make a gravy dish. Make the famous lauki koftas with it. Or make a lauki ka halwa, a friend’s mother even makes a barfi out of it.

And then there is this lauki ka raita. Cooling, comforting and delicious. A perfect add on any meal, whether you are having a simple dal chawal or a multi dish thaali. And like every dish in India, every family has a variation for this one. For my version, I grate and steam the lauki along with a few raisins and green chillies. And then finish the dish with a tadka of mustard oil and panch phoran.

I really don’t know how mum started making this version since panch phoran is not a punjabi thing really. But I have eaten many versions of this raita and even if I may say so myself, this is my favourite version. Raisins add a slight sweetness which is beautifully  balanced by the sharpness of mustard oil and panch phoran. Don’t believe me, make it yourself and see.

Lauki Raita

 

If you make this, share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it!

PS : This is an old post from 2010 which got unpublished while moving platforms. Republished it again with fresh pictures and edited recipe.

Lauki Ka Raita

Lauki Ka Raita Recipe - Easy Bottlegourd Yoghurt Relish

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course brunch, condiments
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 150 grams bottle gourd (approx half bottle gourd)
  • 250 grams curd
  • 1 green chilli chopped
  • 1 tbsp raisins
  • black salt to taste

For the tempering

  • 1 tbsp mustard oil
  • 1 tsp panch phoran

Instructions
 

  • Peel and grate the bottle gourd. If you have a steamer, steam the lauki along with green chilli and raisins. If not then boil in water till done and then drain out the water. Set aside for cooling.
  • Whisk the curd till smooth. Add the steamed/boiled lauki and salt.
  • In a small pan, heat mustard oil. Add panch phoran and sautee for 2 minutes till fragrant. Add to the raita and serve chilled.

Notes

Panch Phoran is a bengali spice mix made of five spices mixed in equal amounts. The spices are fenugreek (methi dana), nigella seeds (kalonji), cumin seeds (jeera), fennel seeds (saunf) and mustard seeds (rai).
Tried this recipe?Let us know how it was!

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Diet Options// Gluten Free// Kid-Friendly// Mains// Seasonal Recipes// Summer Recipes// Under 30 minutes// VegetarianLeave a Comment

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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