Lauki ka Raita

5 from 7 votes

Lauki ka Raita is a simple and refreshing savory side dish made with bottle gourd (lauki) and curd (yogurt). Light, cooling, and mildly spiced, this raita complements a variety of Indian meals. It pairs especially well with pulao, biryani, or even a basic dal-rice or roti-sabzi platter. Cooked lauki adds a soft texture, while curd brings a soothing tang. A perfect summer-friendly dish that’s both healthy and hydrating.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: North Indian, Punjabi

Diet: Gluten Free, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 60kcal

Author: Dassana Amit

Ingredients

For Cooking Bottle Gourd

¾ to 1 cup or (100 to 125 grams) bottle gourd - grated, (calabash, opo squash, lauki, ghiya)
1 to 1.25 cups water
⅛ teaspoon salt

Other Raita Ingredients

1 cup (240 to 250 grams) curd (dahi or yogurt), chilled or
½ to 1 teaspoon green chillies - finely chopped; or serrano pepper or ¼ to ½ teaspoon red chilli powder or cayenne
½ teaspoon roasted cumin powder
1 pinch garam masala (optional)
black salt or pink salt or regular salt, as required

US Customary - Metric

Instructions

Cooking bottle gourd

Rinse and peel bottle gourd. Cut a small piece and check the taste. If bitter then trash the bottle gourd.
If the bottle gourd has a pleasant, mild taste and is not bitter, then shred or grate it and set aside.
You can use a food processor or a box grater. Aim for ¾ to 1 cup of grated bottle gourd.
Now take the grated lauki and 1 to 1.25 cups water in a pan.
Mix very well and keep the pan on stovetop. Add salt.
Simmer on medium-low heat and cook this mixture uncovered for 10 to 12 minutes or until the grated bottle gourd softens

Straining

Once done, turn off the heat. Strain the cooked bottle gourd in a mesh sieve. Press with a spoon so that all the water is extracted from the cooked bottle gourd.
You can also press the lauki in your palms when the cooked lauki becomes warm or cools down.
For quick cooling, simply add the cooked lauki to a bowl of cold water. Then strain and squeeze the grated cooked gourd.
Use the strained water to add to dal (lentils) or to any vegetable recipe.

Making lauki ka raita

Whisk fresh chilled curd or yogurt until smooth.
Add the cooked lauki and chopped green chilies.
Add the roasted cumin powder, a pinch of garam masala powder and black salt or regular salt.
Mix very well.
Serve immediately or chill (refrigerate) and serve later in a couple of hours. You can garnish with coriander leaves while serving.

Serving suggestions

Rice recipes: Lauki raita tastes good with a pulao, veg biryani and with any flavored or spiced rice varieties.
Lentils: It also pairs nicely with a side of dal tadka, masoor dal, moong dal or dal fry with some roti or steamed rice.
Vegetables: You can even serve it as a dipping sauce with vegetable crudités and even with snacks like pakoda or aloo tikki. As a side dish it tastes great with any North Indian vegetable dish or curry.
Paratha: You can serve any stuffed paratha with this raita.

Storage

Refrigerate the leftovers in a covered container only for a day. Lauki raita tastes best when freshly made and served.

Notes

Check for bitterness: Always taste a small piece of raw lauki before cooking. If it tastes bitter, discard it immediately as it can be harmful.
Use fresh curd: Avoid sour yogurt for a pleasant taste. Cook lauki until soft: Simmer grated lauki uncovered for 10 to 12 minutes, then strain well.
Don’t skip straining: Removes excess water and prevents the raita from turning watery.
Flavor it right: Roasted cumin powder, black salt, and green chilies add depth and digestive benefits.
Optional garnish: Add chopped coriander or mint leaves before serving for extra freshness and color.
Serve fresh or chilled: Best enjoyed immediately or after a short chill in the fridge.

Nutrition