lauki raita recipe, how to make lauki raita | dudhi raita recipe

lauki raita recipe with step by step photos – easy punjabi raita recipe made with lauki. lauki is also known as dudhi in marathi & gujarati and opo squash in english.

lauki is a cooling veggie and good during summers. mother nature blesses us with many veggies and fruits during summers. watermelons, oranges, lychee, guava, amla, palm fruit, coconut, musk melon, sugarcane, mango, pomegranate, squashes, gourds, pumpkins (both white and yellow), cucumbers.

so do include these fruits and veggies in your meals to keep the body cool as well to replenish the nutrients in the body.

any raita pairs very well with a pulao or biryani. also raitas go along as a good side dish with some dal-rice or with a chapati-sabzi combination. so is this lauki raita. its super cooling as both lauki and curd are cooling to the body.

lets start step by step lauki raita recipe:

1. rinse, peel and shred or grate lauki/dudhi – about ¾ to 1 cup grated lauki. i used half of a medium sized lauki to make this raita.

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

3. stir very well and keep the pan on stove top.

4. add ⅛ tsp salt.

5. simmer and cook till the lauki softens and is cooked completely.

6. then strain the lauki. collect the strained water in a bowl.

7. press with a spoon so that the all the water is extracted. you can also press the cooked lauki in your palms when the heat gets reduced in the lauki. for a quick method, just add the strained lauki to a bowl of cold water. then strain and squeeze them. use the strained water to add to dals or make veggies or to roti/chapati dough.

8. whisk fresh chilled curd till smooth in a bowl.

9. add the cooked lauki and 1 or 2 green chilies which have been finely chopped. you can add ¼ to ½ tsp red chili powder instead of green chilies.

10. stir well.

11. add ½ tsp roasted cumin powder, a pinch of garam masala powder (optional) and black salt. stir very well. substitute black salt with rock salt or regular salt, if you do not have black salt.

12. serve lauki raita immediately or chill and serve later. you can garnish with coriander leaves while serving. we don't garnish with coriander leaves. only for photographic purpose, i added some coriander leaves. serve the raita with veg pulao, veg biryani or as a side dish with some sauteed veggies or with a combo of dal tadka-rice or dal fry-rice.

dudhi raita or lauki raita recipe below:

lauki raita recipe

lauki raita - cooling bottle gourd raita for summers.

AUTHOR: dassana

RECIPE TYPE: side

CUISINE: north indian, punjabi

SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 100 to 150 grams lauki/bottle gourd/opo squash,3/4 cup to 1 cup grated lauki
• ⅛ tsp salt for cooking lauki
• 1 cup fresh chilled curd/dahi, 240 to 250 grams
• 1 to 1.25 cups water
• 1 or 2 green chilies, finely chopped or ¼ to ½ tsp red chili powder
• ½ tsp roasted cumin powder
• a pinch of garam masala powder (optional)
• black salt as required

INSTRUCTIONS

1. rinse and peel about 100 to 125 grams of lauki. then shred or grate the lauki and keep aside. yield can be from ¾ to 1 cup of grated lauki.
2. now take the grated lauki and 1 to 1.25 cups water in a pan.
3. stir very well and keep the pan on stove top. then add ⅛ tsp salt.
4. simmer and cook till the lauki softens and is cooked completely.
5. strain the lauki. press with a spoon so that the all the water is extracted. you can also press the cooked lauki in your palms when the heat gets reduced in the lauki. for a quick method, just add the strained lauki to a bowl of cold water. then strain and squeeze them.
6. use the strained water to add to dals or make veggies.
7. whisk fresh chilled curd till smooth in a bowl.
8. add the cooked lauki and and chopped green chilies.
9. add the ½ tsp roasted cumin powder, a pinch of garam masala powder and black salt.
10. stir very well.
11. serve immediately or chill and serve later. you can garnish with coriander leaves while serving. we don't. only for photographic purpose, i added some coriander leaves. serve with veg pulao, veg biryani or as a side dish with some sauteed veggies or with a combo of dal tadka-rice or dal fry-rice.

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