Bottlegourd Raita (Lauki Raita)

Lauki Raita
Lauki Raita

Few months ago, our friend Mahi had invited us for dinner and she made this lauki raita along with many Andhra special dishes. I had never tasted this before. After coming home, I googled it and I realised it was a pretty popular dish. This is my version.

Bottlegourd or lauki is one of the vegetables I buy during almost every trip to Indian store. It was mostly used to make this khadi(burfi) or payasa when I was growing up, I loved these dishes. Now I mostly make savory dishes with bottlegourd. This raita goes very well with chapatis or rice.

Pictorial:
Make a seasoning and then add bottlegourd, cook.
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Add yogurt, salt and serve.
lauki raita5

Bottlegourd Raita (Lauki Raita)
4.7 from 3 reviews
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Cook time:
Total time:
Serves: 2-3
Lauki raita is yogurt based sidedish with cooked bottlegourd and spices
Ingredients
  • 3 cups (1 medium sized bottlegourd) bottlegourd pieces
  • 1 cup thick yogurt(curd)
  • 2 green chillies
  • ½ tea spn urad dal
  • 1 red chilli (optional)
  • 4-5 curry leaves
  • A pinch asafoetida(hing)
  • ½ tea spn mustard seeds
  • Oil
  • Salt
Instructions
  1. Heat oil and add mustard seeds and urad dal.
  2. When they start popping, add hing, curry leaves, red chili cut into two pieces.
  3. Add the bottlegourd pieces, green chilli slit into two pieces.
  4. Pour ½ cup water and cook. I pressure cooked it for 2 whistles.
  5. Once it is cooled down, add curd(yogurt), salt.
  6. Serve immediately with chapati/roti or rice.
Notes
Instead of adding the seasoning (mustard, urad dal, curry leaves, red chilli) first, it can be added at the end after adding yogurt. That will retain the crunchiness of seasoning.

 

5 Comments for “Bottlegourd Raita (Lauki Raita)”

says:

This used to be one of my favourite dishes from childhood. My mother used to grate the bottle gourd and the tempering used to be hing, cumin seeds, chillies. 🙂

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