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Tempered Pumpkin Raita (Kaddu Raita)

Tanvi Srivastava
Learn how to make easy pumpkin raita with shredded cooked pumpkin, yogurt and indian spices. Perfect side dish to you autumn meals.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Indian
Servings 4 Servings

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Ingredients
  

  • 1.5 cup shredded raw pumpkin medium shreds
  • 1.5 teaspoon oil I use avocado oil
  • ½ teaspoon cumin seeds
  • 1 teaspoon ginger finely chopped
  • 3-4 curry leaves finely chopped, skip if not available
  • 2-3 green chillies (hot!) finely chopped, adjust quantity to taste
  • 2 cup thick yogurt plain
  • 1 teaspoon salt adjust to taste
  • 1-2 tablespoon fresh cilantro finely chopped
  • 2 tablespoon pomegranate arils

Ground Spices

  • ½ teaspoon roasted cumin powder
  • 1 teaspoon chaat masala powder
  • 1 teaspoon kala namak indian rock salt, its tangy and sulfphurous (skip if not available)
  • ½ teaspoon sugar
  • ½ teaspoon dried mint powder

Instructions
 

  • Peel the pumpkin and remove the seeds and stringy center. Using the thicker side of a box grater, shred the pumpkin into medium-thick shreds. Avoid grating it too finely, as the pumpkin softens quickly when cooked, and we don't want it to turn mushy.
  • Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. Add the ginger, green chillies, and curry leaves. Fry for about 30 seconds, stirring gently, until the ginger is aromatic and the curry leaves have crisped up slightly.
  • Add the shredded pumpkin along with ¼ teaspoon salt. Mix well so that the pumpkin is evenly coated with the tempered oil and aromatics. Sauté over medium heat for about a minute, stirring gently.
  • Lower the heat to low-medium, cover the pan, and let the pumpkin cook for 3–4 minutes or until the shreds are tender. The pumpkin will release some moisture as it cooks. Remove the lid and continue cooking for another minute or two, if needed, until the excess moisture has evaporated. The pumpkin should be soft but still hold its shape. Switch off the heat and allow it to cool completely before adding it to the yogurt.
  • Meanwhile, add the thick yogurt to a large mixing bowl and whisk until smooth and creamy. Add all the powdered spices and dried mint. Mix everything together until well combined. Taste and adjust the salt and spices to your liking.
  • Once the cooked pumpkin has cooled completely, gently fold it into the seasoned yogurt. Check the consistency of raita after mixing pumpkin. Add ¼ cup to ⅓ cup cold water to thin out slightly. Avoid making the raita too runny. It tastes better when thick.
  • Add the chopped cilantro, pomegranate arils, and some extra green chillies if you prefer a little more heat. Mix gently until everything is evenly combined. Taste again and adjust salt if needed.
  • Your pumpkin raita is ready! Refrigerate until chilled and give it a gentle stir before serving.
Keyword kaddu ka raita recipe, pumpkin raita
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