Evergreen Pumpkin Raita
Updated: Oct 8, 2019
A simple yet nutritious raita, made using pumpkins that are boiled/roasted and mixed in fresh homemade yogurt, this Pumpkin Raita recipe is absolutely delicious.
A Pumpkin Raita, is a wholesome yogurt dish in itself. Raita is a dish that is traditional savored as an accompaniment along with Indian Main Course dishes or even Parathas or chapatis.
Did you know? Pumpkin is rich in dietary fibers and Vitamin A.
I am always on the look out for pumpkin recipes.The look and feel of this vegetable is nothing great and is largely used in traditional Indian curries.
This simple way of grating the pumpkin, cooking, cooling and then adding yogurt is a great way of tucking in tons of nutrients in a side dish.
The flavours mimic those of a cucumber and even a pumpkin-hater like my son loved the recipe. Further topping it with some fresh fruit kernels brings in the colour and more brightness.
A simple and refreshing dish.
During the summer months when pumpkins are available in abundance and you don't feel like cooking for long hours this recipe works so well. Gluten free chapati or a Rice pulav along with this Pumpkin Raita works so well in the long summer days.
As the pumpkin is boiled it can be made a day ahead. All you need to do is mix in with the yogurt and the spices before lunch and enjoy the cool refreshing Raita.
How simple can it get?
Evergreen Pumpkin Raita
Preparation time: 10 minutes
Cooking time: 60 minutes including cooling
Cuisine: Indian / side
500 grams green pumpkin, grated
½ cup green grapes cut in half
1 cup thick yogurt
1 cup water
1 teaspoon rock salt (or to taste)
1 teaspoon cumin powder
½ teaspoon crushed black pepper
1 teaspoon white sugar (optional)
Chopped coriander to garnish
Peel and grate the pumpkin.
In a pan or pressure cooker boil the pumpkin with ½ cup of water.
It could take 15 minutes in a pan and 1 whistle in a pressure cooker.
Chill the grated pumpkin for 30 minutes to an hour.
Beat 1 cup of thick yogurt with ½ cup of water.
Add cumin, pepper, sugar and salt. Mix extra water if needed.
Add the grated pumpkin to the yogurt mix.
Top it with chopped white grapes and coriander/mint.
Choose young pumpkin for a fresh & sweet flavour.
Cooking time could vary depending on the quality of the pumpkin, but don't overcook it as it may get mushy.
Choose grapes with soft thin skin and slice it into two for topping.