Lauki Raita Recipe: How To Make Doodhi Raita Recipe

Lauki raita is a condiment that hails from the state of Punjab, but is also prepared in Northern states of the country. It is also known as doodhi raita in Gujarat and Maharashtra; and is a curd-based condiment with a few spices added to it.

The ghiya raita acts as a coolant and hence is a good condiment to go with spicy dishes during the summer time. Lauki is known for its cooling effect, which added along with curd, cools the body. It also helps to restore the nutrients in the body and is hence considered to be extremely healthy.

The bottle gourd raita is easy to prepare and does not consume much time. It is generally served with biryani and pulao or acts as a side dish with a spicy curry and roti. If you are keen on preparing this condiment, read the step-by-step procedure along with the images and have a look at the video.

LAUKI RAITA RECIPE VIDEO

Lauki Raita Recipe | How To Make Ghiya Raita | Bottle GOURD Raita Recipe | Lauki Ka Raita Recipe

Lauki Raita Recipe | How To Make Ghiya Raita | Bottle Gourd Raita Recipe | Lauki Ka Raita Recipe

Prep Time

10 Mins

Cook Time

Total Time

10 Mins

Recipe By: Meena Bhandari

Recipe Type: Condiments

Serves: 1 bowl

Ingredients

Lauki (finely grated) - 3/4th cup

Thick curd - 400 g

Jeera powder - 2 tsp

Mustard seed powder - 1 tsp

Salt to taste

Milk - 2 tbsp

Chilli powder - 1 tsp (for garnishing)

Coriander leaves (chopped) - for garnishing

How to Prepare

1. Take a bowl of thick curd.

2. Add the finely grated lauki in the bowl.

3. Add jeera powder, mustard seed powder and salt.

4. Mix thoroughly.

5. Add milk and mix well.

6. Garnish it with chilli powder and chopped coriander leaves.

Instructions

1. The lauki must be grated finely, if not it must be boiled for 5 minutes after grating.
2. The lauki must be used as soon as it is peeled, otherwise it may turn black.
3. It is better to retain the water of the lauki while grating it, as it has a great nutritional value.

Nutritional Information