Pumpkin Raita Recipe | How To Make Kaddu ka Raita

Pumpkin raita – A very healthy delicious and refreshing Yellow pumpkin and yogurt dip

Pumpkin Raita -During summers we all prefer to have yogurt with our meals ,so we make varieties of raitas and yogurt salads. Dahi is a best  probiotic , great for gut health and high in protein and calcium. Making different varities of raitas is a great way to include curd and vegetables in your meal plan.

Pumpkin Raita is a simple dip which can be made by adding boiled vegetables in chilled beaten yogurt ,you just need few spices to enhance the taste like roasted cumin, salt and chili powder. Raita goes well with almost any preparation, you can serve it as a side dish or as a dip.

Making Pumpkin Raita is very easy. You can use either green or yellow peel pumpkin to make this raitas .There are two ways to make this raita –

1. After peeling grate the pumpkin, add little water and the grated pumpkin in the pressure cooker and pressure cook for 2 whistles. Open the cooker when cool down completely . Mix it with whisked curd , add the spices- roasted cumin seed powder, black salt, normal salt, chili powder and mix well, serve chilled.
2. Peel and chop the pumpkin and then pressure cook the chopped pumpkin with little water. Let it cool down completely and then coarsely mash it. Use the water in which you have boiled the pumpkin to dilute the yogurt. Whisk the yogurt and pumpkin mix and then add the spices .

Make a tempering of cumin seeds and red chili powder and pour over the prepared raita . If the raita is thick then you can add some milk to dilute it. The leftover raita stays well for 2 days in the refrigerator . Best served with stuffed parathas, rice, khichdi and pilafs.

If making for fasting then add pepper powder instead of red chili powder.

If you are looking for some more raita recipes then check these-

• Spinach raita,
• lauki raita,
• Tangy tomato raita
• Minty banana raita
• Bhindi Raita
• Beetroot Raita

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