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Pumpkin Raita
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Pumpkin Raita

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.
Course Raita
Cuisine Indian

Ingredients

Ingredients:

  • 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

For the coconut-mustard chutney:

  • 1 Green chilies
  • 1/2 cup Fresh grated coconut
  • 2-3 sprigs Cilantro
  • 1/2 tsp Mustard seeds
  • pinch of Turmeric

Instructions

Method

  • 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.