Lauki Ka Raita (Ghiya Raita)
on Apr 04, 2022, Updated Apr 24, 2025
Lauki Ka Raita (Ghiya Raita, Doodhi Raita, Bottle Gourd Raita) is a delicious accompaniment for your summer meals. Make this refreshing and easy dish using my easy recipe (vegetarian, gluten-free).
Here are some more raita recipes you may like – Bathua Raita, Cucumber Raita, Pineapple Raita, Boondi Raita, and Pomegranate Raita.
Mohit is not too fond of veggies, especially the gourds. He cannot eat lauki, turai, tinda to save his life. But then, am I even a good wife if I do not make sure he gets his fill?
This lauki ka raita is a clever way to incorporate lauki into the diet of those who detest this humble vegetable. It tastes great, and no one will be able to make out that there is lauki in it. Do try my recipe.
About Lauki Ka Raita
Lauki Ka Raita (Doodhi Raita, Ghiya Raita) is a savory North Indian accompaniment made using bottle gourd, yogurt, and spices. It is refreshing and can be served as a side dish with biryani, pulao, or any other Indian meal.
Lauki raita is a great dish to eat in summer because of the cooling properties of yogurt and bottle gourd. It keeps your body cool and hydrated, saving you from the scorching summer heat.
This vegetarian and gluten-free raita recipe can be easily doubled or tripled.
Ingredient
Lauki – Lauki, also called calabash, doodhi, or ghiya is one of my favorite summer vegetables. It is available throughout the year nowadays, but the best ones come out in the summer.
Yogurt (Dahi, Curd) – I like to use plain full-fat yogurt to make the raita, which adds a nice and creamy texture.
If you want to make a vegan lauki raita, you can use soy yogurt, coconut yogurt, or any dairy-free yogurt you prefer.
Green Chillies – Add some finely chopped green chilies to add a spicy taste to the raita. You can adjust the quantity as per your taste. If you are making this ghiya raita for your kids, you can completely skip adding it too.
Cilantro (Fresh Coriander Leaves) – Fresh coriander adds a nice green color and refreshing taste to the raita.
Black Salt – Add black salt to taste. You can use regular salt, too, in the raita.
Cumin Powder – Add a little roasted cumin powder for an added flavor. You can also add red chili powder to make it nice and spicy. Check how to make roasted cumin powder at home here.
To make raita a little watery, add some water or milk and adjust the consistency.
You can also add peeled and grated cucumber or carrots and cooked lauki in the raita.
How To Make Lauki Raita
Prepare The Lauki
Wash the lauki and peel it using a vegetable peeler. Peel it until you reach the soft flesh.
Cut it into half and discard any big seeds.
Grate the lauki using the middle hole of a box grater. Measure out 1 cup of grated lauki.
Add the grated lauki to a pressure cooker along with ½ cup water and stir well.
Pressure cook for 2 whistles on high heat.
Remove the cooker from heat and let the pressure release naturally.
Note – You can also cook the lauki in a pan over the stovetop or in an Instant Pot.
Strain the lauki using a fine-mesh strainer and let it cool completely.
Note – You can use the leftover water to knead the dough or to make curries.
Make The Raita
Whisk yogurt in a medium size mixing bowl using a wire whisk until smooth and creamy.
Add
- cooked lauki
- 1 teaspoon finely chopped green chilies
- 1 tablespoon finely chopped cilantro
- 1 teaspoon black salt
- ½ teaspoon roasted cumin powder
to the bowl and mix well.
Chill the raita for a few hours and serve.
Pro Tip By Neha
It is important to note that bottle gourd should be cooked before consuming, as it may cause stomach upset if consumed in raw form.
Serving Suggestions
You can serve lauki raita with everyday meals of dal, sabzi, and phulka. You can also serve it with stuffed parathas like aloo paratha, gobi paratha, keema paratha, etc.
This doodhi raita even tastes great with biryani, peas pulao, bagara rice, or any lightly spiced pulao.
Storage Suggestions
Ghiya raita tastes great when prepared fresh. You can cook the lauki and store it in the fridge for 2 to 3 days in an air-tight container. Mix cooked lauki and other ingredients in the yogurt before serving the raita.
However, if you have some leftover raita, you can store it in an airtight container for up to a day.
Lauki Ka Raita Recipe (Ghiya Raita, Doodhi Raita)
Ingredients
- 10 ounce lauki (bottlegourd) (300 g)
- 1 cup chilled plain yogurt (dahi, curd)
- 1 teaspoon finely chopped green chilies
- 1 tablespoon finely chopped cilantro (fresh coriander leaves)
- 1 teaspoon black salt
- ½ teaspoon roasted cumin powder
Instructions
Prepare The Lauki
- Wash the lauki and peel it using a vegetable peeler. Peel it until you reach the soft flesh.
- Cut it into half and discard any big seeds.
- Grate the lauki using the middle hole of a box grater. Measure out 1 cup of grated lauki.
- Add the grated lauki to a pressure cooker along with ½ cup water and stir well.
- Pressure cook for 2 whistles on high heat.
- Remove the cooker from heat and let the pressure release naturally.
- Note – You can also cook the lauki in a pan over the stovetop or in an Instant Pot.
- Strain the lauki using a fine-mesh strainer and let it cool completely.
- Note – You can use the leftover water to knead the dough or to make curries.
Make The Raita
- Whisk yogurt in a medium size mixing bowl using a wire whisk until smooth and creamy.
- Add cooked lauki, green chilies, cilantro, black salt, and roasted cumin powder to the bowl and mix well.
- Chill the raita for a few hours and serve.
