Bottle Gourd Raita / Sorekai mosaru gojji/ Lauki Raita

Bottle Gourd Raita aka. "lauki raita" or Sorekai mosaru gojji (Kannada) is a refreshing and healthy curds-based side dish. It’s a great way to use bottle gourd (lauki/ Sorekai), which has a mild flavor and is packed with nutrients. Sorekai is a wonderful vegetable which is fibre rich, good for digestion and good for new moms which improves milk production. It is a goto veggie for a person recovering from fever, Typhoid patients, or someone having jaundice (Liver health issues). 

Bottle Gourd Raita is more than just a dish—it’s a nurturing, cooling offering to your body, aiding digestion and providing hydration. With every spoonful, appreciate the simplicity and purity of the ingredients, allowing them to nourish you deeply.

A refreshing and cooling dish, Bottle Gourd Raita is a perfect companion for a warm meal. Light yet filling, this yogurt-based raita helps to balance the body’s heat while offering a subtle, soothing taste. Let’s embrace the natural goodness of bottle gourd (lauki) in this nourishing creation.

Here’s a simple recipe for preparing Bottle Gourd Raita:

Preparation Time: 15 minutes

Cooking time: 5-10 minutes max

Serves: 3-4

Ingredients:

Tender Bottle gourd (lauki), peeled and grated   - ½ medium sized (approx. 2 cups)

Plain curds (Fresh & thick) - 1 ½ - 2 cups

Fresh coriander leaves, chopped (for garnish)

Green chilies, finely chopped (optional) - 1-2, Can be replaced with pepper powder

Roasted cumin powder - ½ tsp

Red chilli powder - 1-2 pinches

Salt (adjust as per your preference) - ½ tsp

Coconut oil/ Cooking oil of choice  - 1-2 tsp

Mustard seeds -  ½ tsp 

Dried red chili - 1

Fresh curry leaves - 1 sprig

Asafoetida (hing) - A pinch 

Method:

• Wash, peel and grate the bottle gourd. Remove seeds if hard. 
• Take the grated bottle gourd in a pan/ thick vessel. Sauté for few minutes until it softens (medium flame). Care must be taken to avoid burning. You can sprinkle very little amount of water, otherwise raita will turn watery (I don't recommend to squeeze out & discard water after cooking as it has the nutrients)  . Meanwhile this light cooking removes any raw flavor, leaving a subtle sweetness. Allow it to cool.
• In a mixing bowl, whisk the curd until it is smooth and creamy (optional). This will create a smooth base for your raita.
• Now combine the Ingredients. 
• Once the sautéed bottle gourd has cooled, add it to the curd. Stir in the chopped coriander, green chilies, roasted cumin powder and salt. Adjust these ingredients to suit your tastes, balancing the flavors gently.
• In a tadka pan, heat the oil and add mustard seeds. Allow them to crackle. Add the dried red chili, curry leaves, and a pinch of asafoetida (hing), allowing the fragrance to fill the air. Pour this tempering over the raita and stir, infusing the dish with the warmth and richness of the spices.
• Garnish the raita with fresh coriander leaves or a sprinkle of roasted cumin powder & red chilli powder. 
• The raita can be served chilled or at room temperature, as a cooling complement to any meal such as rice items, steamed white rice, paratha etc... Its delicate balance of flavors enhances a variety of dishes, especially pulao, biryani, or a simple vegetable curry.