Raita With A Difference


  • 1 cup peanut curd or any plant based curd of choice
  • 1 cup grated bottle gourd (any other vegetable such as pumpkin, brinjal, other gourds or cucumber may be used, cucumber need not be steamed)
  • ¼ cup grated coconut
  • 1 medium-sized onion, finely chopped
  • Unrefined salt to taste

For the Tempering

  • ¼ tsp mustard seeds
  • ½ tsp finely chopped ginger
  • 1 small green chilli, deseeded and chopped
  • 4-5 curry leaves
  • 1 tbsp fresh coriander leaves, chopped


Steam the grated bottle gourd for 3 minutes or you may use it raw. Allow to cool.

Mix together the peanut curd, steamed gourd, chopped onions and grated coconut. The consistency should be like that of a thick but pourable batter. If it is too thick, add 1- 2 tablespoons of water.

For the tempering, heat a pan and roast the mustard seeds. Once they sputter, add ginger and green chilli and dry fry for a minute. Add the curry leaves and coriander leaves. Stir and turn the heat off. Add this to the curd – gourd mixture. Finally add salt to taste and mix well.

‘Raita with a Difference’ is ready to be served.

Serves 3-4