Ghiya Raita
A cooling and nutritious raita made with bottle gourd (ghiya) and spiced yogurt, perfect as a side dish with Indian meals. Light, creamy, and delicately flavored, this raita balances out spicy dishes beautifully.
Ingredients:
- 2 cups curd (yogurt)
- 1 cup grated ghiya (bottle gourd)
- 1 tsp cumin powder
- Salt to taste
- Red chili powder to taste
Instructions:
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Prepare the Bottle Gourd (Ghiya):
- Peel and grate the ghiya using a medium grater.
- In a small pan, boil the grated ghiya with just enough water to cover it.
- Cook until it turns soft and translucent (about 5–7 minutes).
- Drain the excess water completely and allow the cooked ghiya to cool to room temperature.
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Whisk the Yogurt:
- In a large mixing bowl, add the curd.
- Whisk it gently using a hand whisk or mixer until smooth and creamy, ensuring no lumps remain.
- If the curd is too thick, you can add a few tablespoons of chilled milk or water to reach your desired consistency.
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Combine Ingredients:
- Add the cooled, boiled ghiya to the whisked curd.
- Mix thoroughly to distribute the ghiya evenly throughout the curd.
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Add Seasonings:
- Sprinkle in salt, cumin powder, and red chili powder.
- Stir gently until all the spices are well blended into the raita.
- Adjust seasoning according to taste — add a pinch more cumin for aroma or chili powder for heat.
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Chill the Raita:
- Cover the bowl and refrigerate the raita for about 1 hour before serving.
- Chilling helps enhance the flavors and gives it a refreshing taste.
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Serve and Garnish:
- Serve the Ghiya Raita chilled.
- Optionally, garnish with a light sprinkle of cumin powder or a few coriander leaves before serving.
Serving Suggestion: Pairs wonderfully with pulao, parathas, or any spicy Indian curry. It also makes a great cooling side for grilled dishes or biryanis.
Tip:
- Squeeze the boiled ghiya lightly before mixing if it retains too much water — this prevents the raita from becoming watery.
- For extra flavor, add a pinch of roasted cumin powder on top before serving.