Mamta's Kitchen

Bottle Gourd Raita 1 (Yoghurt), Salt Free, Traditional Method

Lauki Raita 1

Abha Gupta

This method is only for people who make their own yoghurt. Lauki raita was a popular dish during my childhood, but has somehow lost its popularity, perhaps because it normally requires making your own yoghurt! This is a simplified version and it contains no salt or spices. In our house, it is always made on Dussehra, the festival to celebrate the victory of God Rama on the bad king Rawana of Lanka. It is served as a 'prasad', a blessed food offering, after ‘hawan’, a prayer meeting. It is usually served with one of these Indian sweet;Boondi Laddoo or Coconut Burfi or Milk Barfi. Serves 4

Lauki or Dudhi or Ghia, botanical name Lagenaria siceraria, is a North Indian Sweet Gourd, also known as Bottle Gourd or White-flowered gourd or Calabash gourd. It is from Cucurbitaceae or cucumber family. It is light green in colour, it's texture a bit crisper than the ordinary marrow. When fully mature, its fibrous texture is used as Loofah.


  • 250 gm. lauki, peeled and grated coarsely

  • 500 ml. milk, boiled and cooled to skin warm

  • 1 tbsp. yoghurt starter or culture


  1. Boil grated lauki in minimum quantity of water (steam cooked is better) or microwave for 5-6 minutes. It should be cooked but not too soggy.

  2. Drain and cool completely, squeeze out all water.

  3. Add it to warm (not hot) milk.

  4. Add live culture, stir it in and keep in a warm place or a yoghurt maker for a few hours, until yoghurt is set. You can use yoghurt maker if you wish.

  5. Chill in the fridge.

  6. Serve with Boondi laddoo or barfi of choice.

  7. Also see Raita Selection.

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