Traditionally, this lauki raita is made mainly in summer to beat the heat or is an integral part of the wedding dinner menu. Served with Poori or Pulao, it is so delicious that you lick your fingers.
Ingredients needed?
Lauki or bottle guard- Find a fresh young lauki without seeds. That will give you the best flavor. Yogurt/Dahi- Whisked yogurt or dahi is needed. You can use plain Greek yogurt as well. Spices-Yellow mustard Paste Ginger Paste or grated ginger Black Salt.Red chili powder, roasted cumin powder, Fresh chopped green or red chili. Mustard oil.
What to serve with this raita?
Poori, paratha, or rice—anything goes with it. Rice dal, potato fry, and lauki raita are the ultimate combo, along with poori aloo and raita. Try it for yourself to enjoy it.
How to make this Bihari Lauki Raita?
The first step is to Peel the lauki and grate it after washing. Then, boil the lauki until it is cooked and soft. I boiled the grated lauki in the microwave for 10 minutes. You can also use an Instant Pot for 2 minutes and a traditional pressure cooker for 1 minute. Use very little water for this. Let the grated boiled lauki come to room temperature, and squeeze out the excess water using cheesecloth, a filter, or your palms. Whisk the yogurt or dahi to make a smooth mixture. Make a smooth paste of mustard seeds with a little bit of water. You can use a small jar of mortar pestle or a small jar of grinder. Roast cumin seeds in a small pan and make a powder. Whisk all the species in the yogurt, including salt. Add chopped fresh chilies and lauki at this time. Add mustard oil and mix well. Serve it chilled.
