By Kaushik Brahmakshatriya

Published On 01 April 2026.

When summer heat is at its peak, your meals need a cooling companion — and nothing fits the role better than a chilled bowl of Ghiya Raita. Known across India by many names — Lauki Raita, Doodhi Raita, or Bottle Gourd Raita — this humble yogurt-based side dish is one of those underrated recipes that quietly makes every meal better. Mild, creamy, and packed with nutrition, it is a staple in North Indian kitchens and belongs on your table too.

What Is Ghiya Raita?

Ghiya (also called Lauki or Doodhi) is bottle gourd — a light green, water-rich vegetable widely used in Indian cooking. Ghiya raita is a traditional preparation especially popular in Punjabi households, made with cooked bottle gourd, fresh yogurt, and a few spices. Unlike cucumber raita, which uses raw vegetable, ghiya must be cooked before mixing into the curd, giving the raita a soft, smooth texture that is easy on the stomach.
The combination works beautifully — lauki and yogurt together make a nutritious duo that helps curb cravings, since yogurt provides protein and calcium while bottle gourd contributes fiber and hydration.

Ingredients You Will Need

* 1 cup grated bottle gourd (ghiya/lauki)
* 1.5 cups plain full-fat yogurt (fresh dahi)
* ½ tsp roasted cumin powder
* ¼ tsp chaat masala
* Salt or black salt to taste
* ¼ tsp red chilli powder (optional)
* 1 green chilli, finely chopped
* Fresh coriander leaves for garnish
* ½ tsp ghee or oil (optional, for tadka)
Tip: Always taste a small raw piece of ghiya before grating — if it tastes bitter, do not use it, as bitter lauki can be harmful.

Step-by-Step Instructions

Step 1 – Prep the Ghiya
Wash, peel, and grate the bottle gourd using the medium holes of a box grater. You need about 1 cup of grated ghiya.
Step 2 – Cook the Ghiya
Add the grated ghiya to a pan with ½ cup water and a pinch of salt. Cook on medium heat for 8–10 minutes until soft. Alternatively, pressure cook for 2 whistles. Strain the cooked lauki using a fine-mesh strainer and let it cool completely. Save the leftover water — it works great in dough or dal.
Step 3 – Whisk the Yogurt
In a mixing bowl, whisk the chilled yogurt until smooth and lump-free. If using slightly sour curd, add a pinch of sugar to balance.
Step 4 – Mix Everything Together
Add the cooled ghiya to the whisked yogurt. Stir in roasted cumin powder, chaat masala, salt, and green chilli. Mix well. Do not add hot lauki to the yogurt, as it may cause the curd to curdle. (Living Smart And Healthy)
Step 5 – Garnish and Chill
Top with fresh coriander leaves and a sprinkle of red chilli powder. Refrigerate for 20–30 minutes before serving for the best flavor.

Serving Suggestions

Ghiya raita pairs beautifully with pulao, biryani, dal tadka, or any stuffed paratha like Aloo Paratha or Gobi Paratha. It also works as a light dip alongside pakodas or as a refreshing mid-day snack on its own.

Health Benefits of Ghiya Raita

This dish is more than just tasty — lauki raita is very healthy as it combines hydrating, low-calorie bottle gourd with probiotic-rich yogurt that supports digestion, and it is especially cooling during warm weather. It is also naturally gluten-free and suitable for Navratri fasting when made with sendha namak.

Storage Tips

Ghiya raita is best enjoyed fresh. You can store leftovers in an airtight container for up to one day — after that, the lauki starts releasing water and the raita loses its taste and texture.

FAQs

Q: Can I eat ghiya raita at night?
A: It is best enjoyed during the day. The combination of lauki and curd is light and cooling but better suited for daytime meals for optimal digestion.
Q: Can I make ghiya raita without cooking the lauki?
A: No — unlike cucumber, raw ghiya must be cooked before adding to yogurt. Raw bottle gourd can be hard to digest and may sometimes taste bitter.
Q: What can I use instead of ghiya if unavailable?
A: Zucchini is the closest substitute in texture and can be used in the same way.

Give this simple Ghiya Raita Recipe a try this summer and let the creamy, cooling flavors speak for themselves. Once you make it, it will earn a permanent spot in your weekly meal rotation!