Cool, creamy, and bursting with flavor, Pumpkin Raita is a delicious Indian side dish that combines soft-cooked pumpkin cubes with a smoky tadka of mustard seeds, green chili, and spices, all stirred into tangy yogurt. Finished with a sprinkle of fresh cilantro, this vibrant raita is the perfect cooling accompaniment to Indian meals. Easy to make and packed with flavor, it's a refreshing twist on traditional raita that you'll want to enjoy year-round.
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Raita is one of those must-have sides in an Indian meal - cool, creamy yogurt mixed with veggies and a hint of spice. It's the perfect companion to roti, subzi, dal, and rice, and it comes in many variations, such as beet, cucumber, and even eggplant.
This pumpkin raita is one of my favorites. It is nutritious and helps enhance complex flavors while toning down the heat and warmth of spicy dishes. A mild creamy dish that both kids and adults enjoy! It works beautifully year-round but feels extra special in the fall when pumpkins are everywhere. I highly recommend using fresh pumpkin in this recipe for the authentic flavor and texture.
Ingredient Notes
- Pumpkin - Fresh-cut pumpkin is the easiest option. You'll often find it packaged in plastic wrap in the produce section, and most Indian grocery stores carry cut pumpkin year-round. Just peel off the skin and cube it for cooking.
- Mustard Seeds - These tiny seeds are a staple in Indian cooking. When tempered in hot oil, they release a nutty, earthy flavor that gives the raita its signature taste.
- Green Chili - Add 1-2 small Indian green chilies for a gentle kick without making the dish overly spicy. Slit the green chili in half; this way, you can easily pick the pieces out when serving. If you like more heat, serrano or other hot chilies work too.
- Yogurt - Use plain yogurt for a creamy, tangy base that balances the sweetness of pumpkin and spice from the chili. For a thicker texture, you can also use Greek yogurt. To make this raita vegan, simply substitute the yogurt with your favorite plain dairy-free yogurt.
How to Make Pumpkin Raita
Heat oil in a nonstick pan and add mustard seeds, letting them pop. Stir in the green chili, cubed pumpkin, and salt. Mix well, then cover and cook on low to medium heat for 2-3 minutes, just until the pumpkin softens. Be careful not to overcook; give the pumpkin a quick steam, then promptly remove the lid.
Allow the cooked pumpkin to cool down to room temperature. In the meantime, whisk the yogurt, and add salt and sugar. Add cooked pumpkin to the yogurt. Garnish with cilantro and serve.
Serving
Serve raita with roti and curry or a dal. You can also enjoy Pumpkin raita with khichdi or vegetable biryani.
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Recipe
Pumpkin Raita Recipe | Easy Indian Yogurt Side Dish
Recipe Video
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.
Notes
Nutrition
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