Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Difficulty: Easy
Ingredients
For the Raita
- 2 cups bottle gourd (lauki), peeled and grated
- 2 cups thick fresh yogurt (curd), chilled
- 1 tsp Sarbu Rock Salt (adjust to taste)
- ½ tsp roasted cumin powder
- ¼ tsp freshly ground black pepper
- 1 tbsp fresh coriander leaves, finely chopped
- 1 tbsp fresh mint leaves, finely chopped (optional)
For Garnishing
- A pinch of roasted cumin powder
- Fresh coriander leaves
- Mint leaves (optional)
Instructions
Step 1: Cook the Lauki
- Bring 1 cup of water to a boil in a saucepan.
- Add the grated bottle gourd and cook for 4–5 minutes, or until just tender.
- Drain the excess water and allow the lauki to cool completely. Gently squeeze out any remaining moisture.
Step 2: Prepare the Raita
- Whisk the chilled yogurt in a mixing bowl until smooth and creamy.
- Add Sarbu Rock Salt, roasted cumin powder, and black pepper.
- Mix well until the seasoning is evenly distributed.
Step 3: Combine
- Fold the cooled grated lauki into the seasoned yogurt.
- Add chopped coriander and mint (if using).
- Stir gently until everything is well combined.
Step 4: Garnish & Serve
Transfer the raita to a serving bowl.
Sprinkle a little roasted cumin powder on top and garnish with fresh coriander and mint leaves.
Serve chilled.
Serving Suggestions
- Pair with Samak Rice Khichdi or Vrat Wale Aloo Jeera.
- Serve alongside Kuttu Ki Poori or Rajgira Paratha.
- Enjoy as a cooling side dish during Navratri, Ekadashi, or Shravan fasting.
- Serve with roasted makhana for a light and wholesome meal.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
| Calories | 110 kcal |
| Protein | 6 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Fat | 6 g |
| Saturated Fat | 3 g |
| Sodium | Varies with salt added |
Why Use Sarbu Rock Salt?
Sarbu Rock Salt (Sendha Namak) enhances the mild sweetness of bottle gourd and the creamy richness of fresh yogurt. Traditionally preferred during fasting, it brings a clean, balanced flavor that makes this cooling raita the perfect accompaniment to vrat meals.
Chef’s Tips
- Use fresh, tender bottle gourd for the best flavor and texture.
- Allow the cooked lauki to cool completely before mixing it with yogurt to prevent the raita from becoming watery.
- Save the boiled lauki water and use it in soups or dough to minimize waste.
- Chill the raita for 20–30 minutes before serving for a refreshing taste.
- Garnish with finely chopped mint for extra freshness during hot weather.
