Tuesday, January 28, 2014

Lauki Raita

Lauki is not a vegetable I grew up eating, but I cook with it regularly now.  I make kootu with it, use it in sambar, avial, mix it with channa dal, or make kofta with it.  By far, my most favorite way to have lauki, is this raita.

The first time I had this was in my friend Soni’s place.  She is the only person I know that makes it.  Soni is an amazing cook.  Soni makes this when she makes Sattu Parata - another dish I have only had at her place.  If she makes this raita for dinner, and if there is any left over, I quietly pack the left-overs and bring it back home, to enjoy with another meal.

Lauki Raita

This recipe uses ground mustard seeds.  We don’t use mustard oil or ground mustard seeds as much in the south, so the taste was not one I was used to.  I know some people who just don’t like the strong taste, but I love it.  Soni says that you can use this recipe to make raita with other vegetables too, but I have only made it with lauki.

Here is what you need:

  • 1 medium-sized lauki (soraikkai/bottle gourd)
  • 1 green chili
  • 1 clove garlic
  • ¼” piece ginger
  • 2 tsp. mustard seeds
  • 2 cups yogurt
  • salt to taste
  • cilantro for garnish


Here is how I made it:

  1. Wash and peel the lauki.  Dice it into small cubes after removing the seeds.
  2. Place the diced lauki in a saucepan with enough water to cover it.  Bring it to a boil and then cook on low heat, till the lauki is done. Drain and set aside.
  3. While the lauki is cooking, place the green chili, garlic, ginger, and mustard seeds in a small blender jar.  Add a couple of teaspoons of yogurt, and blend to a smooth paste.
  4. Beat the remaining yogurt with salt.  Add the ground paste and mix well.  Add in the boiled lauki and garnish with chopped cilantro.

Serve with paratas or pulao.


  1. Awesome, thanks. Do the mustard seeds have to be raw or seasoned?

    1. Raw mustard seeds. Just add a couple of teaspoonfuls of kadugu and grind with green chili, garlic, ginger and some yogurt.


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