Lauki Coconut Raita

A refreshing South Indian–style raita made with bottle gourd (lauki) and coconut, perfectly balanced with mild spices and yogurt — ideal for pairing with rice or pulao.

Ingredients

1. 1 medium Lauki (bottle gourd)
2. ½ grated Coconut
3. 2 tsp Cumin seeds (Jeera)
4. 4 Green chilies
5. Salt to taste
6. 2 tsp Oil
7. ½ tsp Mustard seeds
8. ½ tsp Cumin seeds (for tempering)
9. 1 Dry red chili
10. Fresh coriander leaves, chopped (for garnish)

Instructions

1. Prepare the Lauki

   • Peel the lauki and chop it into small cubes.
   • Pressure cook the cubes for about 2–3 minutes.
   • Avoid overcooking — the lauki should remain slightly firm.

2. Make the Coconut Paste

   • Combine grated coconut, 2 tsp cumin seeds, and green chilies in a grinder.
   • Add a little water and grind to a smooth paste.

3. Prepare the Yogurt Base

   • Beat the curd well in a bowl until smooth.
   • Add salt as per taste.
   • Mix in the freshly ground coconut–jeera–chili paste and blend evenly.

4. Combine the Raita

   • Add the cooked lauki cubes to the curd mixture.
   • Stir well and adjust salt if needed.

5. Prepare the Seasoning (Tadka)

   • Heat 2 tsp oil in a small pan.
   • Add mustard seeds, cumin seeds, and a dry red chili.
   • Let them splutter and release aroma.
   • Pour this seasoning over the lauki-coconut mixture.

6. Garnish and Serve

   • Sprinkle chopped coriander leaves on top.
   • Serve chilled or at room temperature with hot rice or pulao.

Tip: Lightly cooking the lauki keeps it crisp and prevents the raita from becoming watery.