Lauki ka raita, one of my favorite raitas which I remember I had it for the first time at the Santoshi Mataa Mandir where we use to go for Navratri. We use to eat it at the temple once at night and they use to serve it there. This raita reminds me of my childhood days in India. This is healthy, refreshing, and delicious accompaniment.
- 1 lauki or bottlegourd, grated (approx 1 cup)
- 2 cup yogurt whisked
- 1/4 cup water
- 3/4 tsp cumin seeds
- 2-3 whole dry red chilies
- 2 tsp oil
- pinch of asafoetida
- salt to taste
- 1/4 red chili powder
In a pot, put some water to boil. Peel and grate the bottle gourd.
Add the grated lauki to the water and let it boil for 10-15 mins. Drain it and let it cool down.
Now, in a bowl whisk the yogurt along with water to get the desired consistency. The way the mandir use to serve this raita, the consistency used to be thin, but I like it in the middle not too thick or thin.
Add the boiled lauki and mix well. In a small frying pan, heat the oil and add cumin seeds, asafetida, and dry red chilies. Let it splutter and turn the heat off. Add salt and red chili powder. Let the mixture cool down. Pour it on the yogurt and mix it well.
Serve chilled as an accompaniment with any subzi, roti or rice.
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