Recipe submitted by Shubha Satish
I remember my kindergarten days, whenever I see or read about pumpkins. So I will tell a bit of flashback story. All of us know the very famous Humpty Dumpty nursery rhyme and enjoy it even now. Even though the rhymes book depicted the Humpty as an egg, I made it a vegan guy!! I also remember my maternal uncle getting those huge pumpkins back home. As per my knowledge, we get two varieties in India, the white pumpkin (English name: ash gourd, Kannada name: Buda kumbalakayi) and the orange pumpkin (English: Pumpkin, Kannada name: Sihi Kumbalakayi). My uncle used to get both the varieties. These would last for days. However, the problem lies in cutting this vegetable. In order to do this and amuse us, my uncle would lift the pumpkin and throw it on the ground from a height. Then it would break into pieces. So he would tell it was like Humpty Dumpty. Next it was our turn to make them happy and would sing the Humpty Dumpty rhyme with action.
Here in US we can get the pumpkins already cut into small slices. I have given a recipe for a cool, refreshing raita which is a great accompaniment for spicy rice dishes like pulav and biryani.
- 3 cups Pumpkin – cut into small cubes
- 1/2 cup Fresh grated coconut
- 2 sprigs Cilantro
- Salt – to taste
- 1 cup Yogurt
- 1/2 teaspoon Mustard seeds
- 1 tsp Channa dal
- 1 tsp Urad dal
- Hing – a pinch
- 2 Tbsp Oil
- 1 Green chilies
- 1/2 cup Fresh grated coconut
- 2-3 sprigs Cilantro
- 1/2 tsp Mustard seeds
- pinch of Turmeric
- In a heavy bottom pan, heat the oil.
- When the oil is hot enough, add mustard seeds and let it splutter.
- Next add channa dal, urad dal and green chillies and fry until the dal is light brown.This usually takes about a minute.
- Add hing, stir and then add pumpkin. Sprinkle little water and stir it gently.
- Cover the lid and let it cook on medium for 4-5 minutes.
- The pumpkin should be soft to touch, but should not lose its shape.
- This can be garnished with grated coconut, chopped cilantro and served as a stir-fry.
- Meanwhile, grind the ingredients mentioned in the coconut-mustard chutney.
- Then add this chutney to the pumpkin stir-fry, along with yogurt. If it is too thick, add water to get a slightly thinner consistency.
- Add salt to taste. Garnish with cilantro.
- Serve it with white rice or pulav.
Delicious Pumpkin Raita: Easy How to make Pumpkin Raita Recipe
What is Raita: Raita is an accompaniment for any Indian meal and can be created in the form of Vegetable Raita, Spinach Raita, Boondi ka Raita, Cucumber Raita & Lauki ka Raita. Here we are focussing on making pumpkin Raita alternatively referred to as white pumpkin Raita, it is a simple quick & easy, gluten free, kid friendly and nutritious yogurt-based recipe featuring cucumber (either chopped or grated) and a selection of Indian spice powders.
1. Heating Oil and Mustard Seeds: Initiating White Pumpkin Raita Preparation
In a sturdy, heavy-bottom pan, start the process of creating White Pumpkin Raita by heating oil. Once the oil reaches an optimal temperature, introduce mustard seeds, allowing them to sizzle and splutter, infusing the oil with their distinct flavor. This step sets the foundation for a flavorful and aromatic pumpkin raita.
2. Sautéing Lentils, Chillies, & Pumpkin: Crafting the White Pumpkin Raita Recipe
Upon the mustard seeds’ lively display, add channa dal, urad dal, and green chillies to the pan. Sauté the ingredients until the dals attain a light brown hue, typically taking around a minute. With the lentils perfectly toasted, incorporate hing, stirring before introducing the star ingredient—pumpkin. Sprinkle a touch of water and gently stir the pumpkin. Cover the lid, allowing it to cook on medium heat for 4-5 minutes, ensuring the pumpkin turns soft to touch without losing its form.
3. Garnishing and Serving the Stir-Fry: Elevating the White Pumpkin Raita Recipe
Transform the cooked pumpkin into a delightful White Pumpkin Raita stir-fry by garnishing it with grated coconut and chopped cilantro. This step adds a burst of freshness and texture to the dish, making it visually appealing and enhancing the overall dining experience. This stir-fry is versatile, making it an excellent side dish to complement various meals.
4. Preparing Coconut-Mustard Chutney: A Flavorful Addition to Pumpkin Raita
While the pumpkin stir-fry is cooking, take the opportunity to prepare the Coconut-Mustard Chutney, a key component in making White Pumpkin Raita. Grind the specified ingredients for the chutney, ensuring a smooth and aromatic blend. This chutney contributes depth and complexity to the pumpkin raita, elevating its overall taste profile.
5. Combining Chutney, Yogurt, and Seasoning: Perfecting the White Pumpkin Raita Recipe
Merge the Coconut-Mustard Chutney with the cooked pumpkin stir-fry, introducing yogurt to create a harmonious blend. Adjust the consistency by adding water if needed, achieving the desired thickness. Season the pumpkin raita with salt to taste, and garnish the final preparation with fresh cilantro. This step brings together the flavours, resulting in a luscious and well-seasoned White Pumpkin Raita.
6. Serving and Pairing: Enjoying White Pumpkin Raita with Rice or Pulav
Your delectable White Pumpkin Raita is ready to be savoured. Serve it with Vegetable Pulao, Veg Biryani, Chole Biryani, Paneer Pulao or any other rice preparation, allowing the creamy texture of the raita to complement the grains. The harmonious blend of flavours and textures makes this dish a delightful addition to any meal, offering a unique twist to the traditional raita experience.