Pumpkin Raita Recipe
A vegetarian Indian recipe with kaddu (parangikai/ pumpkin) - peeled and grated, curd (dahi / yogurt), red chilli powder. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Pumpkin Raita Recipe, we will cook the grated pumpkin in a pan
kaddu (parangikai/ pumpkin) - peeled and grated(200 grams) - 2
Heat a teaspoon of oil in a pan on medium flame, add the grated pumpkin, sprinkle some salt to taste and stir fry until the pumpkin wilts down
kaddu (parangikai/ pumpkin) - peeled and grated(200 grams)salt - to tastesalt - to taste - 3
Cover the pan and cook for 3 to 4 minutes and your pumpkin will be cooked
- 4
Pumpkin also releases water when cooked, so there is not need to add water to cook the pumpkin
- 5
Once the pumpkin is cooked, transfer to a serving bowl and allow it to cool
- 6
In the meanwhile, whisk the yogurt in another bowl along with some salt, red chili powder, roasted cumin powder and coriander
red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander (dhania) leaves - small bunch(1)salt - to tastesalt - to taste - 7
Finally stir in the cooked pumpkin into the yogurt mixture
- 8
Adjust the salt and spice levels and adjust to suit your taste
salt - to tastesalt - to taste - 9
Serve Pumpkin Raita along with Ajwaini Tamatar Bhindi and Phulka for a weekday lunch or dinner
- 10
Finish the meal with Gulab Jamun Trifle Recipe as dessert
Nutrition Facts
Per serving
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Pumpkin Raita Recipe
A vegetarian Indian recipe with kaddu (parangikai/ pumpkin) - peeled and grated, curd (dahi / yogurt), red chilli powder. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
10 steps- 1
To begin making the Pumpkin Raita Recipe, we will cook the grated pumpkin in a pan
kaddu (parangikai/ pumpkin) - peeled and grated(200 grams) - 2
Heat a teaspoon of oil in a pan on medium flame, add the grated pumpkin, sprinkle some salt to taste and stir fry until the pumpkin wilts down
kaddu (parangikai/ pumpkin) - peeled and grated(200 grams)salt - to tastesalt - to taste - 3
Cover the pan and cook for 3 to 4 minutes and your pumpkin will be cooked
- 4
Pumpkin also releases water when cooked, so there is not need to add water to cook the pumpkin
- 5
Once the pumpkin is cooked, transfer to a serving bowl and allow it to cool
- 6
In the meanwhile, whisk the yogurt in another bowl along with some salt, red chili powder, roasted cumin powder and coriander
red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander (dhania) leaves - small bunch(1)salt - to tastesalt - to taste - 7
Finally stir in the cooked pumpkin into the yogurt mixture
- 8
Adjust the salt and spice levels and adjust to suit your taste
salt - to tastesalt - to taste - 9
Serve Pumpkin Raita along with Ajwaini Tamatar Bhindi and Phulka for a weekday lunch or dinner
- 10
Finish the meal with Gulab Jamun Trifle Recipe as dessert
About this recipe
A vegetarian Indian recipe with kaddu (parangikai/ pumpkin) - peeled and grated, curd (dahi / yogurt), red chilli powder. Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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