Originally Posted by Crescent_

U take raita, and you take lauki.

And mix em.

the end

Originally Posted by Ira

Take luaki, peel and grate with a potato/carrot etc grater. Boil in water. Cool, drain throughly. You may have to squeeze the water out. Meanwhile, beat yogurt with some milk, salt, black pepper, zeera. Add mint chutney for the extra kick. Add the well drained lauki in the yogurt and mix it all up.

Originally Posted by Crescent_

how IS THAT different than what I said

Originally Posted by Crescent_

BACKGROUND
Lauki or Dudhi or Ghia, botanical name Lagenaria siceraria, is a North Indian Sweet Gourd, also known as Bottle Gourd, White-flowered gourd and Calabash gourd. It is from Cucurbitaceae or cucumber family and it is light green in colour. It's texture is a bit firmer than the ordinary marrow. When fully mature, it’s thready texture is used as Loofah.
Lauki raita was a commonly made dish in the old days but has somehow lost its popularity, perhaps because it requires making your own yoghurt! This is a simplified version, with traditional recipe also included.

This raita has no salt or spices. Serves 4


Ingredients
•250 gm. lauki, peeled and grated coarsely •500 gm. carton of fresh natural yoghurt (no salt is added)

Instructions
1.Boil grated lauki in minimum quantity of water (steam cooked is better).
2.Drain and cool completely. Squeeze out excess water by pressing between two palms.
3.Add lauki to the lightly beaten yoghurt. If yoghurt is too thick, you can use milk to thin it to custard like consistency.
4.Serve chilled with laddoo or barfi.
5.Traditional method: This method is only for people who make their own yoghurt:
6.Boil grated lauki in minimum quantity of water (steam cooked is better).
7.Drain and cool completely, squeeze out all water.
8.Add it to warm (not hot) milk.
9.Add live culture and keep in a warm place for a few hours, until yoghurt is set. You can use yoghurt maker if you wish.
10.Chill in the fridge.
11.Serve with Boondi laddoo or barfi of choice.

Notes
•Raita can be served in the usual way also, with other Indian dishes, as part of a meal. In this case, add salt, chilli powder to taste and 1/2 tsp. roasted and coarsely ground cumin seeds (dry roast the cumin seeds on a griddle and grind coarsely in a mortar) to the yoghurt. Beat lightly . •It can be garnished with chopped coriander leaves and chopped green chillies when served with a meal.
•

Originally Posted by Crescent_

Notes
•Raita can be served in the usual way also, with other Indian dishes, as part of a meal. In this case, add salt, chilli powder to taste and 1/2 tsp. roasted and coarsely ground cumin seeds (dry roast the cumin seeds on a griddle and grind coarsely in a mortar) to the yoghurt. Beat lightly . •It can be garnished with chopped coriander leaves and chopped green chillies when served with a meal.
i make the same way but add black peepers .and sometime i add small onion cutted in omlate style to it also.

Originally Posted by Mograkali

You could use tender young Zucchini instead of boiled lauki. You do not even need to cook it. Just peel and grate it into the yoghurt mixed with salt, mint, cilantro, and roasted cumin. A hint of grated onion adds some zing!