Lauki ka Raita
Bottle gourd (lauki) is a wonderful vegetable for the summers, and has cooling properties. Pair this up with yoghurt (dahi) and voila, you experience summer delight! Lauki ka raita combines these two ingredients along with the magic of spices, to get a fresh and delicious dish. The spices in this can be added according to taste. The bottle gourd is boiled to obtain a soft texture, and is added to the spiced curd mixture. Make sure to use black salt (kala namak) for a unique savoury flavour of the raita. It should be refrigerated for a while before serving, so that the ingredients perfectly blend with each other. Lauki ka Raita and pulao (a rice dish) are like soulmates and taste extremely well together, the richness of dairy complementing the dryness of rice excellently. It can also be served with papad, or consumed in the form of a starter. So beat the summer heat with this easy breezy dish.
How to make Lauki Ka Raita
|Thick Curd (dahi)||2 cups|
|Grated bottle gourd (lauki)||1 cup|
|Roasted Cumin (jeera) powder||1tea spoon|
|Salt (namak)||to taste|
|Black salt (kala namak)||½ tea spoon|
|Red chilli (lal mirch) powder||1 tea spoon|
|Onion seed (kalunji)||½ tea spoon|
|Green chilli (hari mirch)||1|
|Mustard oil (sarso ka tel)||¼ tea spoon|
- 1. Boil grated bottle gourd till soft, drain and cool it.
- 2. Stir the curd with hand mixer.
- 3. Add the boiled bottle gourd and mix well.
- 4. Now add salt, black salt, sugar, roasted cumin powder, chilli powder, and mustard oil and mix them.
- 5. Keep in refrigerator for an hour before serving.