Lauki Aur Phudine ka Raita
by Tarla Dalal
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This tangy curd preparation makes a wonderful summertime treat when served chilled.
Grated lauki contributes minimal calories and also blends perfectly with the 'minty' flavour of this raita.
If you are fussy about milk, this raita is an ideal meal time feast to meet your protein and calcium requirements.
- Steam the bottle gourd for 4 to 5 minutes. Allow to cool completely.
- Combine all the ingredients, including the steamed bottle gourd, in a serving bowl and whisk well.
- Refrigerate for at least ½ hour.
- Serve chilled.
Lauki Aur Phudine ka Raita recipe with step by step photos
What are Raitas ? Raita is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd.
South Indians temper the raita with mustard and red chillies, while in the North it is served with a sprinkling of spice powders. A raita can be standalone, like Tomato Raita, Pineapple Raita or Onion Raita. Or, it can be a combo of fruits and veggies like Dill and Cucumber Raita.
Often, a garnish of coriander or mint is added to give the raita a herby punch. The herb itself can be the focus of a raita, as in the case of the popular Mint Raita!
You can also make fun-packed raitas like the Boondi Raita, which appeal to kids as well as adults. Get creative with the fruit-veggie combos and garnishes too.
When you are in the mood for some experimentation, try garnishing your raita with crushed toasted papad just before serving. Or, add some roasted cashews or crushed peanuts for a crunchy interlude. Unleash your imagination, and you will realize the world of raitas is endless.
Nutrient values (Abbrv) per serving
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