Raitas are such an important part of Indian summer meals, isn’t it? 🙂 Whether have it all by itself or enjoy it with your favourite pulav/biryani, chappati or paranthe (plain or stuffed). It’s amazing the varieties of condiments and side dishes we have along with the already elaborate meals!! Well, why not… Food is FOOD! ❤
I love every sort of raita and kaddu ka raita happens to be an all time favourite. An extremely easy recipe follows for the same. 🙂
250 gms Pumpkin (kaddu)
500 gms Curd
3/4 tsp Salt (adjust as per taste)
1/4 tsp Rock salt
1/2 tsp Sugar (optional)
1/2 tsp roasted Cumin (jeera) powder
1/2 roasted Mustard (rai/sarson) powder
1/2 tsp ghee
1 green chilly (Slit and chopped)
Coriander leaves for garnishing
Peel and wash the pumpkin.
Cut it into random dices and boil. Once the pumpkin is boiled, let it cool for half an hour and mash it.
Whisk the curd well.
Add mashed pumpkin and all the spices.
Temper the chillies in ghee and add them too.
Lastly, garnish with chopped coriander leaves.
Make sure the curd is fresh and not sour.
Enjoy this raita and tell me about it! So light and refreshing it is, that you just won’t stop at one bowl!! 😛
I have a special love for Kaddu ki Sabji 🙂 And I love the one Mom makes the most, full of flavours!!
A little sweet to the palate and then a little citrus, to have it with plain fulka (whole wheat Indian Flat Bread) or mix it along with Dal (Lentils) and rice!
We cooked mixed herbs with potato veggie, kaddu ki sabji and Boondi Raita along with fulkas for lunch the previous day, posting the Pumpkin veggie here. There’s no much gushing about it, i’ll just straight away come to the recipe now.
250 gms Pumpkin with green peel (Do not Peel it)
2 green chillies (chopped)
few curry leaves
1 & 1/2 tbsp oil
1/4th tsp Fenugreek Seeds
1/4th tsp Mustard Seeds
1/4th tsp Cumin Seeds
1/8th tsp Turmeric Powder
1/2 tsp Red Chilli Powder
Salt to taste
1/2 tsp corriander Powder
1/4th tsp Dry Mango Powder
Sugar 1 tsp
1 tbsp lemon juice
Corriander Leaves (washed and Chopped)
Cut the Pumpkin into long cubes, do not remove the peel. Wash and keep.
Take a wok and heat the oil.
Add fenugreek seeds, mustard seeds, cumin seeds and let them crackle.
Add curry leaves and chillies.
Add the cut pumpkin and cook till soft and nicely done.
Add all the spices now, stir and cook for 1-2 mins.
Add lemon juice and sugar and give a stir and cook for another 2 mins.
Lastly garnish with coriander leaves.