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Pumpkin Raita

4 Sep

Gummadikaya Perugu Pachadi.

Pumpkin is chopped into small pieces and cooked in ghee tempered with cumin seeds and green chiles. Once cooked, pumpkin is lightly mashed with back of a spoon and cooled to room temperature. Plain yogurt is whisked till smooth and mashed pumpkin is stirred in. Pumpkin raita is finished with crushed roasted peanuts and finely chopped cilantro.
Makes: 3 – 4 Servings of Pumpkin Raita.


Red Pumpkin 2 Cups chopped
Plain Yogurt 1 1/2 Cups
Green Chiles 2 – 4
Roasted Peanuts 1 tbsp
Sugar 1 tsp
Cilantro few sprigs
Cumin Seeds 1 tsp
Ghee or oil 2 tsps

Method of preparation:

Wash, peel, halve, remove seeds and chop pumpkin to small pieces.
Remove stems, wash and chop the green chiles.
Lightly crush the roasted peanuts.
Wash and finely chop cilantro.
Thoroughly whisk yogurt in a deep bowl along with sugar and keep aside.

Heat ghee in a pan, add cumin seeds.
Once they change color, add chopped pumpkin, green chiles and salt.
Cook covered on medium flame till pumpkin turns soft.
Add few tbsps of water to the pan if necessary and turn occasionally.
Once pumpkin pieces start to fall apart, remove from heat.
Lightly mash the cooked pumpkin pieces with back of a spoon.
Cool the pumpkin mixture to room temperature and add to above yogurt bowl.
Also add crushed peanuts and chopped cilantro to the yogurt bowl.
Mix well and garnish with cilantro.
Serve pumpkin raita chilled with spicy pulav or paratha.
Notes:Make sure pumpkin pieces are cooked well before removing from heat.

Suggestions: If pumpkin pieces are not cooked well, cook them covered on medium flame with few splashes of water till done. Alternatively, boil the pumpkin in few cups of water till soft.
Variations: Sweet and Sour Pumpkin Stew, Pumpkin Coconut Curry.
Other Names:Kaddu ka Raita, Red Pumpkin in Whisked Yogurt.