Lauki Angara Raita recipe is a very tasty and nutritious recipe. Some people may not like to eat bottle gourd sabzi, but will definitely like this charcoal flavored lauki raita. Raita enhances the taste of food and helps to maintain digestion.
This lauki raita pairs well with pulao, biryani, or khichdi. Also, raitas go along as a good side dish with some dal-rice or a chapati-sabzi combination.
How to make Lauki Angara Raita
This is a summary. Be sure to scroll to the recipe card below for complete instructions.
- Peel and wash bottle gourd.
- Stir it in a pan until water dries up.
- Whisk yogurt in a bowl.
- Add onions, green chilies, cumin seeds powder, carom seeds powder, and coriander leaves.
- Mix with cooked bottle gourd.
- Add charcoal flavor using charcoal, onion slice and clarified butter.
- Temper raita with clarified butter, red chilies, and Kashmiri red chili powder.
Ingredients
This is a summary. Be sure to scroll to the recipe card below for complete instructions.
- dried spices (ground cumin seeds, ground carom seeds, ground red chili, and ground Kashmiri red chili)
- whole spices (cumin seeds)
- clarified butter (for tempering)
- salt, charcoal
- and for the veggies:
- bottle-gourd, onion, green chili, coriander leaves
Watch – How to make Lauki Angara Raita at home
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A Few Final Thoughts
These thoughts are also available in the recipe card so that you can print them:
- Serving: Serve it with biryani, khichdi, dal-chapati, or dal-rice.
- Additions: If you want, you can add chopped ginger, mint leaves, and coarse peanut powder as well.
- Caution: You don’t have to overcook else it will lose the taste.
- Optional: If you have a steamer, you can steam the lauki along with green chilies.
- Following the same process, you can also make beetroot raita.
If you are looking for more accompaniments recipes, you’ll love:
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Recipe Card For Lauki Angara Raita Recipe
Lauki Angara Raita | (Keto + Charcoal Flavored) | Bottle Gourd Raita
SERVINGS
Ingredients
- 500 grams bottle-gourd - grated
- 250 grams plain yogurt
- 70 grams onion - medium-sized,
- 4 grams green chili - chopped
- 3 grams ground cumin seeds (roasted)
- 2 grams ground carom seeds (roasted)
- 10 grams coriander leaves
- 5 grams salt
- 1 pc charcoal
- 6 grams clarified butter (ghee)
- 3 grams cumin seeds
- 2 grams ground kashmiri red chili
- 1.5 grams red chili - whole
- 1 slice onion
Instructions
- Peel and wash bottle gourd. Now, shred or grate it and don’t throw away the juice.
- Heat a pan and pour grated bottle gourd into it. Stir for 1 minute and then cover and simmer for 3 minutes.
- Stir until water dries up.
- In a mixing pan, whisk yogurt to a smooth consistency.
- Now, add finely chopped onions, finely chopped green chilies, roasted cumin seeds powder, roasted carom seeds powder, and finely chopped coriander leaves. Add cooked bottle gourd and mix well. Add salt and mix well.
- Take an onion slice and put it at the center of the pan. Heat a piece of charcoal and place it on the onion slice. Next, por clarified butter over charcoal and then cover the pan for 1 minute. Next, we will prepare tempering for raita.
- Now, in a Tadka pan, heat clarified butter.
- Add cumin seeds, kashmiri lal mirch powder, and red chilies. Heat clarfied butter for a little longer than you would do for the regular tempering. Here, we want to depict that charcoal has a burning effect on raita. But be careful, don’t burn the ingredients. Add the tempering to raita.
Recipe Video
NOTES
- Serving: Serve it with biryani, khichdi, dal-chapati, or dal-rice.
- Additions: If you want, you can add chopped ginger, mint leaves, and coarse peanut powder as well.
- Caution: You don’t have to overcook else it will lose the taste.
- Optional: If you have a steamer, you can steam the lauki along with green chilies.
- Following the same process, you can also make beetroot raita.
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Nutrition
This nutritional information is approximate and is calculated using an online nutrition tool. It is based on 1 serving.
