Akshayapatram

Pumpkin Raita

Raita might be originally from North India, but each region has adopted and adapted it to their own taste. Check out the south Indian version…

White pumpkin – 1/4 kgs

Green chili – 1 no

Grated coconut – 1 cup

Cumin – 1/4 tsp

Mustard seeds – 2 tsps

Beaten thick curd / plain yogurt – 1and half cups

For tempering – 2 tsp oil, mustard, 1 dry red chili and curry leaves

1. Chop pumpkin into small pieces to it add chopped green chili, little water and boil
2. When soft add salt
3. Grind fine coconut and cumin seeds and add to it crushed mustard seeds (about 1/4 tsp)
4. Add the above to boiled pumpkin and give it another boil.
5. Add curd and temper it with mustard, red chili and curry leaves
6. Serve chilled

Till next time…happy cooking!