How to Make Yellow Pumpkin Raita: A Yogurt-Based Side Dish

Updated on June 29, 2020
ShailaSheshadri profile image

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Yellow pumpkin raita is a yogurt-based side dish
Yellow pumpkin raita is a yogurt-based side dish

A Mouthwatering Side Dish in 12 Minutes!

Yellow pumpkin is mildly sweet and very healthy. It is rich in vitamin C and dietary fiber. Once it is cooked, it has a smooth and creamy texture.

In this light and soothing raita side dish, we combine cooked and mashed yellow pumpkin with yogurt. The dish will stay fresh in the fridge for up to 24 hours. It should stay refrigerated as frequently as possible.

5 stars for Yellow Pumpkin Raita: A Yogurt-Based Side Dish

Cook Time

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

Ingredients

  • 1 heaped bowl yellow pumpkin, peeled and cubed
  • 1/4 cup grated coconut
  • 2 cups yogurt or thick curd
  • 1 teaspoon mustard seeds, 1/2 teaspoon for the masala, 1/2 teaspoon for the tempering
  • 6 curry leaves
  • 2 pinches hing (asafetida powder)
  • 1 teaspoon chopped coriander leaves, for garnishing
  • 2 green chilies

For the tempering:

  • 1/2 teaspoon white lentils
  • 1 teaspoon ghee or oil
  • salt to taste

Instructions

  1. Cut the yellow pumpkin. Remove the seeds and skin. Chop the flesh into small cubes.
  2. Boil the pumpkin until soft, using just enough water. They cook fast. Cooking them may take about 5 minutes in a pressure cooker. Mash them. Collect the pulp in a large mixing bowl.
  3. In the meanwhile, add the grated coconut, mustard seeds, and green chilies to a mixer or grinder. Gradually add water and grind to get a smooth paste. Transfer it to the bowl containing mashed pumpkin.
  4. Add the yogurt and salt. Mix well.
  5. Make the tempering: Heat ghee or oil in a small pan. Add the remaining mustard seeds, white lentils, curry leaves, and a broken dry red chili. Saute until mustard splutters. Add hing (asafetida powder). Turn off the stove. Add the tempering to the raita.
  6. Garnish it with finely chopped coriander leaves. Serve yellow pumpkin raita with plain rice, parathas, flatbreads, etc. Enjoy!

Photo Guide

Click thumbnail to view full-size
Step one: Boil yellow pumpkin and mash. Collect the pulp in a mixing bowl.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 bowl.Pumpkin pulp with the ground masala paste.Step three: Add yogurt and salt.Step four: Mix well.Step five: Add the tempering.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.Pumpkin raita is ready to serve. Serve it with plain rice, rasam rice, parathas, or flatbreads. Enjoy the soothing taste!
Step one: Boil yellow pumpkin and mash. Collect the pulp in a mixing bowl.
Step one: Boil yellow pumpkin and mash. Collect the pulp in a mixing bowl.
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 bowl.
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 bowl.
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 the tempering.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 the tempering.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.
Pumpkin raita is ready to serve. Serve it with plain rice, rasam rice, parathas, or flatbreads. Enjoy the soothing taste!
Pumpkin raita is ready to serve. Serve it with plain rice, rasam rice, parathas, or flatbreads. Enjoy the soothing taste!

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 108
Calories from Fat18
% Daily Value *
Fat 2 g3%
Carbohydrates 7 g2%
Fiber 1 g4%
Protein 3 g6%
Cholesterol 0 mg
Sodium 12 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

Submit a Comment
  • ShailaSheshadri profile imageAUTHOR

    ShailaSheshadri 

    2 years 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 

    2 years ago from Home Sweet Home

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

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