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–+ servings

Bottle Gourd (Sorakaya) Raita

A refreshing and healthy yogurt-based side dish featuring tender bottle gourd seasoned with aromatic spices. This cooling raita pairs perfectly with spicy Indian meals and is excellent for digestion.
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Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 30 minutes
Total Time 15 minutes
Servings 5 servings (175g each)
Calories 92 kcal
Protein4 g
Fiber1 g
Fat3 g
Carbohydrates11 g

Equipment

  • Medium saucepan
  • Grater
  • Strainer
  • Mixing bowl
  • Whisk for beating yogurt

Ingredients
 

For the Base:

  • 4 cups bottle gourd (lauki) - peeled and grated (lauki)
  • 3 cups water - for boiling
  • 1 teaspoon salt - for boiling water
  • 2 cups plain yogurt - whisked until smooth

For the Seasoning:

  • ½ cup onions
  • 1-2 green chilies - finely chopped
  • 1 tablespoon cilantro
  • ½ teaspoon black salt - adjust to taste (kala namak), you can also just use regular salt
  • ¼ teaspoon black pepper powder - freshly ground

Instructions
 

Prepare the Bottle Gourd:

  • Peel and grate 4 cups bottle gourd (lauki) using a medium grater. Set aside.
  • In a medium saucepan, bring 3 cups water to a boil with 1 teaspoon salt. Add the grated bottle gourd and cook for 3-4 minutes until just tender but not mushy.
    Hand adding white grated vegetable shreds into bubbling water in stainless steel pot
  • Drain the cooked bottle gourd thoroughly using a strainer. Press gently with the back of a spoon to remove excess water. Let it cool completely to room temperature.
    Cooked vegetable being pressed with spoon in metal strainer to remove excess water

Assemble the Raita:

  • In a mixing bowl, add 2 cups plain yogurt, cooled bottle gourd, ½ cup onions, ½ teaspoon black salt, ¼ teaspoon black pepper powder, 1-2 green chilies, and 1 tablespoon cilantro to the mixture.
    White yogurt with green herbs and spices ready to mix in glass bowl
  • Mix everything well until all ingredients are evenly distributed. Taste and adjust seasonings if needed. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
    Wooden spoon folding vegetables and herbs into creamy white yogurt mixture
  • Serve chilled as a side dish with biryani, pulao, parathas, or any Indian meal. Give it a gentle stir before serving.
    Bottle gourd sorakaya raita garnished with coriander in traditional serving bowl

Video

Notes

Make sure to squeeze out as much water as possible from the cooked bottle gourd to prevent the raita from becoming watery.
For best flavor, use fresh, thick yogurt. If your yogurt is too sour, add a pinch of sugar to balance the taste.
You can garnish with fresh coriander leaves or a pinch of roasted cumin powder before serving.
This raita stays fresh in the refrigerator for up to 2 days when stored in an airtight container.

NUTRITION

Nutrition Facts
Bottle Gourd (Sorakaya) Raita
Serving Size
 
1 bowl (175g each)
Amount per Serving
Calories
92
% Daily Value*
Protein
 
4
g
8
%
Carbohydrates
 
11
g
4
%
Fiber
 
1
g
4
%
Sugar
 
6
g
7
%
Fat
 
3
g
5
%
Potassium
 
342
mg
10
%
Sodium
 
428
mg
19
%
Vitamin D
 
0.1
µg
1
%
Calcium
 
167
mg
17
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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