How to Make Yellow Pumpkin Raita or Yogurt-Based Side Dish

Updated on October 13, 2017
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. I use minimal oil and no artificial colors.

Yellow Pumpkin Raita or Yogurt-Based Side Dish

Pumpkin Raita
Pumpkin Raita

A Soothing Yogurt-Based Side Dish in 12 Minutes!

Eating yellow pumpkin is beneficial for your heart. It is rich in vitamin C and dietary fiber. This mild sweet vegetable is very delicious. It cooks quickly compared to other vegetables. After cooking, this pumpkin has a smooth and creamy texture.

Cooked and mashed yellow pumpkin flesh blends very well with the yogurt. Hence, this raita tastes yummy. This side dish is soothing and light on your stomach. It's the best way to beat those hot summer pangs.

This dish stays fresh for 24 hours, but you'll have to make sure that it makes it to the fridge within 3-4 hours of being made. It should stay refrigerated as frequently as possible.

Let me share the recipe now.

5 stars for Yellow Pumpkin Raita or Yogurt-Based Side Dish

Cook Time

Prep time: 5 min
Cook time: 7 min
Ready in: 12 min
Yields: Serves 3-4 people

Ingredients

  • 1 heaped bowl yellow pumpkin, skin peeled and cubed
  • 1/4 cup grated coconut
  • 2 cups yogurt or thick curd
  • 1 tsp mustard seeds, 1/2 tsp for the masala, 1/2 tsp for the tempering
  • 6 curry leaves
  • 2 pinches hing/asafetida powder
  • 1 tsp chopped coriander leaves, for garnishing
  • 2 green chilies
  • 1/2 tsp white lentils, for the tempering
  • 1 tsp ghee or oil, I used ghee, for the tempering
  • salt to taste

Step-By-Step Instructions and Images for Making Yellow Pumpkin Raita

  1. Cut the yellow pumpkin. Remove the seeds and skin. Chop the flesh into small cubes.
  2. Boil them, using just enough water till soft. They cook fast. Cooking them may take about 5 minutes in a pressure cooker. Mash them. Collect the pulp in a wide mixing bowl.
  3. In the meanwhile, take grated coconut, mustard seeds, and green chilies in a mixer or grinder. Grind them adding water little by little, to get a smooth paste. Transfer it to the same mixing bowl.
  4. Add yogurt and salt. Mix well. Now, the raita is ready. You have to temper it.
  5. Heat ghee or oil in a small pan. Add remaining mustard seeds, white lentils, curry leaves, and a broken dry red chili. Saute till mustard splutters. Add hing/asafetida powder, Turn off the stove. Pour this tempering on the raita.
  6. Garnish with finely chopped coriander leaves. Serve this side dish with plain rice, parathas, flat breads, etc. Enjoy the taste.

Click thumbnail to view full-size
Step one: Boil yellow pumpkin and mash them. Collect the pulp in a mixing dish.Step two: Grind grated coconut, green chilies, and mustard seeds in a grinder, adding water little by little. Make a smooth and thick paste. Transfer it to the same mixing dish.Pumpkin pulp with the ground masala paste.Step three: Add yogurt and salt. Step four: Mix well.Step five: Add tempering to this raita. Heat ghee/oil in a small pan. Add mustard seeds, white lentils, curry leaves, and hing powder. Saute till mustard crackles. Mix well. Pour it on the raita. Garnish with chopped coriander leaves.Step six: Pumpkin raita or yogurt-based side dish is ready to serve. Serve it with plain rice, rasam rice, parathas, or flat breads. Enjoy the soothing taste!
Step one: Boil yellow pumpkin and mash them. Collect the pulp in a mixing dish.
Step one: Boil yellow pumpkin and mash them. Collect the pulp in a mixing dish.
Step two: Grind grated coconut, green chilies, and mustard seeds in a grinder, adding water little by little. Make a smooth and thick paste. Transfer it to the same mixing dish.
Step two: Grind grated coconut, green chilies, and mustard seeds in a grinder, adding water little by little. Make a smooth and thick paste. Transfer it to the same mixing dish.
Pumpkin pulp with the ground masala paste.
Pumpkin pulp with the ground masala paste.
Step three: Add yogurt and salt.
Step three: Add yogurt and salt.
Step four: Mix well.
Step four: Mix well.
Step five: Add tempering to this raita. Heat ghee/oil in a small pan. Add mustard seeds, white lentils, curry leaves, and hing powder. Saute till mustard crackles. Mix well. Pour it on the raita. Garnish with chopped coriander leaves.
Step five: Add tempering to this raita. Heat ghee/oil in a small pan. Add mustard seeds, white lentils, curry leaves, and hing powder. Saute till mustard crackles. Mix well. Pour it on the raita. Garnish with chopped coriander leaves.
Step six: Pumpkin raita or yogurt-based side dish is ready to serve. Serve it with plain rice, rasam rice, parathas, or flat breads. Enjoy the soothing taste!
Step six: Pumpkin raita or yogurt-based side dish is ready to serve. Serve it with plain rice, rasam rice, parathas, or flat breads. Enjoy the soothing taste!

Questions & Answers

    Comments

    Submit a Comment

    • ShailaSheshadri profile imageAUTHOR

      ShailaSheshadri 

      12 months ago from Bengaluru

      Thanks for your encouraging comments. I am satisfied that my recipe is helping others. These dishes I regularly make at home. I wish you try a few of them!

    • peachpurple profile image

      peachy 

      12 months ago from Home Sweet Home

      I love your step by step photos, very helpful and easy to follow

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