Creamy Pumpkin Raita
A simple and cooling pumpkin raita made with yogurt, warm spices, and gently cooked pumpkin.
Servings 4
Ingredients
- 1 cup yogurt regular thick yogurt or plant based
- 1 cup pumpkin grated
- 1 teaspoon oil
- ¼ teaspoon salt to cook pumpkin
- ¼ teaspoon dry ginger powder
- ½ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 1 tablespoon cilantro finely chopped
- 1 tablespoon mint finely chopped
- ¼ teaspoon salt for the raita
Instructions
- Sauté Pumpkin: Heat oil in a small pan. Add cumin seeds and mustard seeds. Let them splutter.1 teaspoon oil, ½ teaspoon cumin seeds, ¼ teaspoon mustard seeds
- Now add grated pumpkin and salt.1 cup pumpkin, ¼ teaspoon salt
- Sauté for 5–7 minutes until soft and no moisture remains. Let it cool down.
- Mix Raita: In a bowl, whisk yogurt until smooth.1 cup yogurt
- Add cooled pumpkin, dry ginger powder, salt, cilantro, and mint. Mix well.¼ teaspoon dry ginger powder, 1 tablespoon cilantro, 1 tablespoon mint, ¼ teaspoon salt
- Serve this mild, creamy raita with paneer pulao or a spicy veg biryani for a perfect balance. You can also enjoy it alongside Indian flatbreads and lentils.
Notes
Tested Tips from My Kitchen
- For a chunkier texture, use finely chopped pumpkin instead of grating.
- Have leftover roasted pumpkin? Mash lightly and mix, and it adds a deeper flavor.
- If you are short of time, use canned pumpkin puree. Start with ⅓ cup and adjust to taste.
- Cool the cooked pumpkin completely to avoid watery raita.
Nutrition
Calories: 56kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 320mg | Potassium: 207mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 2592IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg
