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    Home » Side Dishes

    Pumpkin Raita

    Published: Sep 9, 2021 · Modified: Sep 27, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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    Jump to Recipe

    An Indian side dish, Pumpkin Raita has soft cooked pumpkin cubes in a smoky tadka of mustard seeds stirred into cooling yogurt. Garnished with fresh cilantro, this cooling dish is a perfect accompaniment to Indian curries and rice dishes.

    Pumpkin Raita in a white bowl

    This delicious pumpkin raita is nutritious and also helps enhance complex flavors while toning down the heat and warmth of spicy dishes. A mild creamy dish that both kids and adults enjoy!

    Jump to:
    • What is a Raita?
    • Ingredients for Pumpkin Raita
    • Tips
    • Step by Step Instructions
    • Serving Raita
    • How to Store
    • More Indian Side Dish Recipes
    • Recipe

    What is a Raita?

    Raita simply means a side dish, often made with small cubed veggies that can be cooked or raw, in a creamy tangy yogurt seasoned with salt and sugar or chili pepper. A must-have in Indian meals raita is often served alongside roti, stir-fried veggie, dal, and rice There are many different variations of raita including beet raita, eggplant raita, and cucumber raita, just to name a few.

    This pumpkin raita is a great year-round dish but especially in fall when pumpkins are bountiful. I would also recommend using fresh pumpkins for this recipe instead of canned ones. Fresh pumpkin results in the best flavor and texture.

    pumpkin raita in a white bowl

    Ingredients for Pumpkin Raita

    1. Pumpkin - rich in beta carotene pumpkin is a great addition to meals. It has mild flavors and works well in sweet and savory dishes. For this recipe, I buy a fresh-cut piece of pumpkin that are available in the produce aisles packaged in saran wrap. Simply peel off the skin and then cut the pumpkin into smaller cubes.
    2. Mustard seeds - with antioxidant and anti-inflammatory properties, mustard seeds are pungent and nutty as they release their flavor when added to hot oil.
    3. Green Chili - adding just 1 or 2 small Indian chilies add a perfect kick to this dish without making it overly spicy. You can also add other spicy chilies like serranos.
    4. Yogurt - Plain yogurt is usually added to this recipe and is a good source of protein, calcium, and potassium. It adds the perfect creaminess and tangy flavors.

    Tips

    • To make this raita vegan simply substitute the yogurt with your favorite plain dairy-free yogurt
    • Slit the green chili in half, this way you can easily pick the pieces out when serving
    • Do not over-cook the pumpkin, cook covered for 2 to 3 minutes until they get quick steam, and then promptly remove the lid

    Step by Step Instructions

    Step 1: Heat oil in a nonstick pan. Add mustard seeds and allow them to pop. Add green chili, cubed pumpkin, and salt. Mix well and cook covered on low medium heat for 2 to 3 minutes or until the pumpkin cubes are soft.

    photos one through four showing sauteing spices and pumpkin in a pan

    Step 2: Allow the cooked pumpkin to cook down to room temperature. In the meantime whisk yogurt, and add salt and sugar. Add cooked pumpkin to the yogurt. Garnish with cilantro and serve.

    photo five through eight showing cooked pumpkin mixed in yogurt and garnished with cilantro

    Serving Raita

    Serve raita with roti and curry or a dal. You can also enjoy Pumpkin raita with khichdi or vegetable biryani. Here are some of my favorite main dishes to serve pumpkin raita with:

    • Stuffed Bhindi
    • Aloo Gobhi
    • Stuffed Eggplant
    • Curried Green Beans

    How to Store

    Pumpkin raita is best served fresh. Any leftovers can be refrigerated for 2 days in an airtight container. To make this ahead, the pumpkin can be cooked and refrigerated for 2 to 3 days. Simply add to yogurt when ready to serve.

    closeup photo of pumpkin raita in a white bowl

    More Indian Side Dish Recipes

    Did you enjoy this quick and easy side dish? Here are some other recipes to try that pair perfectly with Indian food

    • Beetroot Raita
    • Cabbage Salad
    • Cucumber Salad
    • Sprouted Mung Salad

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Pumpkin raita in a white bowl
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    5 from 2 votes

    Pumpkin Raita

    A side dish made with soft cooked pumpkins with spices and chilies, mixed in cooling yogurt and garnished with cilantro.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Side Dish
    Cuisine: Indian
    Servings: 4
    Calories: 74kcal
    Author: Archana Mundhe

    Ingredients

    • ½ tablespoon oil
    • ¼ teaspoon mustard seeds
    • 1 green chilies slit into half
    • 2 cups pumpkin cubed
    • 1 cup plain yogurt
    • ½ teaspoon sugar
    • 1 teaspoon kosher salt
    • 2 tablespoons cilantro finely chopped

    Instructions

    • Heat oil in a nonstick pan. Add mustard seeds and allow them to pop. Add green chili, cubed pumpkin, and salt. Mix well and cooked covered on low medium heat for 2 to 3 minutes or until the pumpkin cubes are cooked soft.
    • Allow the cooked pumpkin to cook down to room temperature. In the meantime whisk yogurt, salt, and sugar.
    • Add cooked pumpkin to the yogurt. Garnish with cilantro and serve.
    • Store in the refrigerator until you are ready to eat. Mix gently before serving. Serve raita with roti or parathas. You can also enjoy Pumpkin raita with khichdi or vegetable biryani. 

    Video

    Notes

     
    Pumpkin raita is best served fresh. Any leftovers can be refrigerated for 2 days in an airtight container.
    To make this ahead, the pumpkin can be cooked and refrigerated for 2 to 3 days. Simply add to yogurt when ready to serve.

    Nutrition

    Calories: 74kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 648mg | Potassium: 295mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5012IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 1mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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