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How to make Lauki Raita at home: Cool, healthy side dish for summer
News9Live | April 26, 2026 6:39 PM CST

New Delhi: In the vibrant world of Indian cuisine, lauki raita stands out as a refreshing summer side dish that perfectly balances cooling yogurt with the mild, earthy sweetness of bottle gourd, also known as lauki, doodhi, or ghiya. This humble vegetable, packed with hydration, fibre, vitamins, and low calories, has long been a staple in Indian households for its digestive benefits and weight management properties, making it ideal for hot weather or fasting days like Navratri. Often paired with pulao, biryani, paratha, or dal-chawal, lauki ka raita transforms boring meals into flavourful feasts, proving that simple ingredients can create restaurant-style magic at home.

If you’re tired of the usual boondi or onion raita, keep reading to discover an easy, step-by-step lauki raita recipe that requires minimal effort yet delivers maximum taste. From grating and cooking the lauki to whisking creamy curd and adding a zesty tadka, this guide covers pro tips for the perfect texture and authentic spices.

Easy Lauki Raita recipe Lauki Raita ingredients

  • 1 medium lauki (bottle gourd/dudhi/ghiya), about 250-300g, peeled and grated

  • 2 cups (500g) fresh curd (yogurt/dahi), chilled and whisked

  • ½ tsp roasted cumin powder (jeera powder)

  • ½ tsp chaat masala or black salt (kala namak) to taste

  • 1 green chilli, finely chopped (optional for mild heat)

  • 2 tbsp fresh coriander leaves (dhania), finely chopped

  • Salt to taste

For tempering (Tadka):

  • 1 tsp oil or ghee

  • ½ tsp cumin seeds (jeera)

  • Pinch of asafoetida (hing)

  • 4-5 curry leaves

  • 1 dried red chilli, broken (optional)

Easy lauki raita recipe

  • Prepare the lauki: Peel and grate the lauki coarsely. Boil in 1 cup water with a pinch of salt for 5-8 minutes until soft but firm. Drain using a sieve, pressing gently to remove excess water. Cool completely.

  • Whisk the curd base: In a mixing bowl, whisk chilled curd until smooth and creamy. Add roasted cumin powder, chaat masala, black salt, chopped green chilli, and cooled lauki. Mix well.

  • Make the tadka: Heat 1 tsp oil in a small pan. Add cumin seeds, asafoetida, curry leaves, and broken red chilli. Let it sizzle for 10-15 seconds.

  • Combine everything: Pour the hot tadka over the curd mixture. Stir gently.

  • Garnish and chill: Add chopped coriander, a pinch of red chilli powder, and extra cumin powder on top. Refrigerate for 20-30 minutes before serving.

    • Serve your lauki raita with pulao, biryani, or paratha for a cooling, healthy side.

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