Lauki (Bottle Gourd) Raita

Lauki Raita

Lauki Raita

Items for Raita

1). 1 1/2 cup fresh curd
2). 2 Table spn. milk

3). 1 cup soft boiled grated Lauki

4). 1/2 Tea spn. Jeera masala

5). 1/4 Tea spn. black salt

6). 1/2 Tea spn. salt or to taste.

Tadka / Chhaunk ( Tempering)

Items for Tadka:

1). 4-5, Curry leaves, 2).  1 Red chillie broken into two pieces,

Grated Lauki

3). 1/4 tea spn. mustard seeds, 4). 1/4 tea spn jeera, 1Table spn.
ghee or oil.         
Method:
Churn the curd well. Add milk and mix well with churned curd.
Add the boiled lauki. Mix. add half of Jeera ( Cumin) masala. Add
white and the black salt.
Tadka \ Chhaunk or tempering:
In small tadka pan heat Ghee add mustard seeds, when they crackle,
add Red broken chili and jeera, fry till dark in colour. Add curry leaves. Fry for a few seconds. Remove from fire. Sprinkle on Raita. Sprinkle the left over half Jeera powder.  Its ready to be serve. You may serve as it is or cool for little while and  serve cold.
Jeera masala making: Keep tawa (Griddle) on medium fire Put 1 Table spn. Jeera (cumin seeds)
Stir roast the seeds till it starts smelling or brown. bit toward black side. add one pinch black salt, one pinch Hing ( asfoitida ) and 1/4 tea spn. chili powder. Roast all. together on slow fire.
Grind coarsely. Sprinkle on Raita. may store the extra quantity in bottle for future use. Shelf life about a month.