Lauki ka Raita Recipe -Summer Special Lauki ka Raita Recioe - Delhi famous Raita By sariya

Summary

In this video, the host shares a simple and delicious recipe for Lauki (Bottle Gourd) Raita, a perfect dish for the summer. The recipe involves grating and boiling the lauki, then mixing it with yogurt, spices like roasted cumin and chat masala, and freshly grated onion. The raita is then topped with a flavorful tempering made from oil, mustard seeds, curry leaves, and red chilies. This cooling dish can be served with roti and is sure to be a hit during hot weather. The host encourages viewers to try the recipe and share feedback.

Takeaways

• 😀 The recipe is for Lauki Raita, a refreshing and delicious dish perfect for summers.
• 😀 Start by peeling and grating 1 kg of Lauki (Bottle Gourd), then boil it with water until it softens and dries.
• 😀 Allow the boiled Lauki to cool to room temperature before mixing it into the yogurt to prevent it from becoming watery.
• 😀 Prepare a flavorful paste by grinding green chilies, mint leaves, coriander leaves, garlic, and red chilies together.
• 😀 In a bowl, mix 250g (1 cup) of yogurt with salt, roasted cumin powder (1 tsp), and chaat masala (1 tsp).
• 😀 Add the prepared paste into the yogurt mixture for extra flavor.
• 😀 Grate one large onion, wash it, and add it to the yogurt mixture for additional texture and taste.
• 😀 After the Lauki cools down, mix it with the yogurt and onion mixture thoroughly.
• 😀 For the tempering (Tadka), heat 3-4 tbsp of oil and add Kashmiri red chilies, cumin seeds, mustard seeds, and curry leaves.
• 😀 Pour the tempering over the prepared raita and garnish with fresh coriander leaves for serving.
• 😀 Serve the Lauki Raita with hot roti for a light, healthy, and flavorful summer meal.

Q & A

What is the main dish being prepared in this video?

The main dish being prepared is Lauki (bottle gourd) Raita, a refreshing yogurt-based side dish typically served with roti or rice.

What are the first steps in preparing Lauki Raita?

The first steps involve peeling the Lauki, cutting it into 2-3 pieces, grating it, and then boiling it until it becomes soft and its water evaporates.

Why is it important to cool the boiled Lauki before adding it to the yogurt?

It is important to let the boiled Lauki cool completely before adding it to the yogurt because if it is added while hot, it will release excess water and spoil the consistency of the raita.

What ingredients are used to create the flavorful paste for the Lauki Raita?

The paste is made by blending two green chilies, a few mint leaves, coriander leaves, garlic cloves, and red chilies with a bit of water.

How is the yogurt mixture seasoned for the Lauki Raita?

The yogurt mixture is seasoned with salt, roasted cumin powder (bhuna jeera), and chaat masala to enhance its flavor.

What additional ingredient is added to the yogurt mixture for extra flavor?

Grated onion is added to the yogurt mixture after being washed and prepared to give the raita an extra layer of flavor.

How do you make the tempering (tadka) for the Lauki Raita?

The tempering (tadka) is made by heating oil, adding cut red chilies, cumin seeds, mustard seeds (rai), and curry leaves, and frying them until they crackle.

What should be done after preparing the Lauki Raita and the tempering?

Once both are ready, the tempering is poured over the prepared Lauki Raita to add a burst of flavor and aroma.

How is Lauki Raita traditionally served?

Lauki Raita is traditionally served with warm roti (flatbread), making it a perfect side dish for a summer meal.

Can any variations be made to the Lauki Raita recipe?

Yes, you can experiment by adding different herbs like coriander or changing the tempering with ghee for a richer flavor. Additionally, some people add green chilies for extra spiciness.