Lauki ka Raita | Ghiya Raita » Dassana’s Veg Recipes

Lauki ka raita is a straightforward, refreshing, savory condiment sauce made with bottle gourd and curd (yogurt). Lauki raita recipe (ghiya raita) is cooling to the palate and will be served with pulao, biryani or any Indian meal.

What’s Lauki Raita

Within the Indian delicacies, raita is condiment dip or sauce constructed from yogurt to which veggies, fruits and herbs are added.

Raita will be each savory or candy. The savory model tastes gentle, tangy and pairs significantly with spiced or spicy, biryani, pulao, kebabs or curries.

Actually a savory raita pairs properly as a superb facet dish with some dal-rice or with a chapati-sabzi mixture. A candy raita will be eaten as it’s – like a dessert.

Lauki is the Hindi title for bottle gourd, calabash or opo squash. Clearly lauki raita means raita made with this watery, juicy bottle gourd.

This raita recipe is fairly unusual and never common. Lauki raita recipe is often made in Punjabi households. The recipe I’m sharing with you is a household recipe.

Lauki is often known as ghiya in Hindi, dudhi in Marathi, Gujarati and calabash, opo squash in English. One other title for this raita is ghiya raita.

Lauki is a cooling watery gourd and glorious throughout summers. It’s wealthy in vitamins and minerals. It is usually simple to digest.

So any recipe made with bottle gourd is wholesome supplied you steam, simmer, sauté it and don’t deep fry.

Mom nature blesses us with many veggies and fruits within the Indian summers. Watermelons, oranges, lychee, guava, amla, palm fruit, coconut, musk melon, sugarcane, mango, pomegranate, squashes, gourds, pumpkins (each white and yellow), cucumbers.

So do embody these fruits and veggies in your meals to maintain the physique cool as properly to replenish the vitamins within the physique.

Step-by-Step Information

Tips on how to make Lauki ka Raita

Earlier than you start to make lauki raita recipe, there may be some prep work – cooking lauki. I cowl all of the three methodology of cooking bottle gourd in my step-by-step information – pan, stress cooker and On the spot Pot.

Cooking Bottle Gourd

1. Rinse, peel and shred or grate lauki (bottle gourd) – you’ll need about ¾ to 1 cup grated lauki. I used half of a medium sized lauki to make this raita. You’ll be able to grate or shred with a meals processor or a field grater.

TIP: Earlier than you shred or grate, verify the style of lauki. Whether it is bitter, then discard.

2. Now take the grated lauki and add 1 to 1.25 cups water in a pan.

three. Stir very properly and preserve the pan on range prime.

four. Add ⅛ teaspoon salt.

5. Simmer and cook dinner on medium-low warmth till the lauki softens and is cooked fully. I’ve cooked the lauki in a pan, however you’ll be able to steam or cook dinner it in a stove-top stress cooker or On the spot Pot.

1. Cooking in stove-top stress cooker: Merely add 1 cup water, salt and grated bottle gourd in a 2-litre stovetop stress cooker. Strain cook dinner for five minutes on the stovetop on medium warmth. When the stress falls by itself within the cooker, then solely open the lid.
2. Cooking in On the spot Pot: Take the grated lauki, salt and 1 cup water within the metal insert of your IP. Strain cook dinner for three minutes on excessive stress. Do a fast stress launch after 2 to three minutes.

Straining cooked lauki

6. Whether or not you cook dinner the lauki in a pan, range prime stress cooker or On the spot pot, you need to pressure it later.

Pressure the lauki utilizing a juice strainer or sieve. Accumulate the strained water in a bowl.

7. Press with a spoon so that every one the water is extracted. You may as well press the cooked lauki in your palms when the cooked lauki turns into heat or cools. Use the strained water so as to add to dal (lentils) or to veggie recipes or to roti or bread dough.

TIP: For a fast methodology, add the cooked lauki to a bowl of chilly water. Then pressure and squeeze them.

Making Lauki ka Raita

eight. Whisk 1 cup recent chilled curd till easy in a bowl. You need to use packaged curd however make sure that it isn’t too bitter.

9. Add the cooked lauki and ½ to 1 teaspoon finely chopped inexperienced chilies or serrano peppers. You’ll be able to add ¼ to ½ teaspoon purple chili powder as a substitute of inexperienced chilies.

10. Mix properly.

11. Add ½ teaspoon roasted cumin powder, a pinch of garam masala powder (non-compulsory) and black salt. Stir very properly. Substitute black salt with edible and meals grade rock salt or common salt.

12. Serve lauki raita instantly or refrigerate and serve later inside a few hours. You’ll be able to garnish with coriander leaves whereas serving.

In our household recipe, we don’t garnish with coriander leaves. Just for photographic goal, I added some coriander leaves. However in the event you like you’ll be able to add coriander or mint leaves.

Serving solutions

• Rice recipes: Lauki raita does style good with a pulao, veg biryani and even ghee rice.
• Lentils: Ghiya raita additionally pairs properly with a facet of dal tadka, masoor dal, moong dal or dal fry with some roti or steamed rice.
• Greens: You’ll be able to even serve it as a dipping sauce with vegetable crudités and even snacks like pakoda or aloo tikki. As a facet dish it tastes nice with any North Indian vegetable dish or curry.
• Paratha: Any stuffed paratha tastes good with this ghiya raita.

Storage

Refrigerate the leftovers in a coated container just for a day. Lauki raita tastes greatest when freshly served.

Suggestions

Useful Suggestions

• Lauki: Use tender lauki when making this ghiya raita recipe. At all times style take a look at lauki earlier than you utilize it. If it tastes bitter, then throw it away. Generally you might get lauki that takes an extended time to cook dinner. On this state of affairs, merely cook dinner the lauki for some extra time.
• Curd: I at all times counsel selfmade Curd for any raita recipe. If utilizing packaged curd, then you should use complete milk or toned milk or low-fat curd. However make it possible for the curd just isn’t bitter. You may as well embody greek yogurt or Hung Curd for this raita.
• Spices: The spices added to this recipe are roasted cumin powder which provides an earthy, nutty taste. For some pungency and warmth, I add inexperienced chillies. You’ll be able to skip these if making raita for small children. Instead of inexperienced chillies, you’ll be able to add purple chilli powder or cayenne pepper. I additionally add garam masala powder, however you’ll be able to omit it.
• Herbs: It is a household recipe and I’ve stayed true to it. We don’t add any herbs like coriander leaves (cilantro) or mint. I’ve solely added cilantro as garnish in order that my pictures seems fairly. However be happy so as to add them in the event you like.

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This lauki ka raita recipe publish from the archives (April 2015) has been republished and up to date on 18 Jan 2021.