02/08/2026
*Lauqi Ka Raita*
Summer Kick , Summer 🌞 meal
*Ingredients*
- *Lauqi / Bottle gourd*: 250g, grated
- *Dahi / Yogurt*: 250g, whisked
- *Zeera / Cumin*: 1 tsp, roasted + crushed
- *Kuti lal mirch / Crushed red chili*: 1/2 tsp
- *Garlic*: 6-8 cloves, finely chopped or crushed
- *Hari mirch / Green chili*: 1, crushed
- *Namak / Salt*: to taste
- *Pani / Water*: 1 & half cup for boiling lauqi
*For Tarka / Tempering*
- *Oil*: 2 tbsp
- *Curry patta / Curry leaves*: 6-8 leaves
- *Gol laal mirch / Whole red chili*: 2
- *Sabut zeera / Whole cumin*: 1/2 tsp
*Method in English*
1. *Boil the lauqi*: Peel and grate the 250g lauqi. Boil it in 1/2 cup water for 3-4 minutes on medium heat. Don’t overcook. Drain all the water and squeeze it lightly. Let it cool completely.
2. *Prepare the dahi base*: In a bowl, whisk 250g dahi until smooth. Add salt, roasted crushed zeera, kuti lal mirch, crushed garlic, and crushed hari mirch. Mix well.
3. *Combine*: Add the cooled lauqi to the dahi mixture. Mix gently. If it feels too thick, add 2-3 tbsp chilled water.
4. *Make the tarka*: Heat 1 tbsp oil in a small pan. Add sabut zeera, let it sizzle. Then add curry patta and gol laal mirch. Fry for 10 seconds until the chili darkens and curry leaves are crisp. Pour this hot tarka over the raita.
5. *Chill and serve*: Let the raita sit for 10-15 minutes so all flavors mix. Serve chilled with biryani, pulao, or parathay.
*Quick tips*
- *No watery raita*: Squeeze lauqi well after boiling, otherwise it releases water later.
- *Garlic kick*: If you want it milder, lightly fry the garlic before adding to dahi.
- *Make ahead*: Tarka dalne se just pehle karein taake curry patta crispy rahe.
