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.
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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!
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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 veggies, dal, and rice. There are many different variations of raita including beet raita, eggplant raita, and cucumber raita, 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.
Ingredients for Pumpkin Raita
- Pumpkin - has mild flavors and works well in sweet and savory dishes. For this recipe, I buy a fresh-cut piece of pumpkin that is available in the produce aisles packaged in saran wrap. Simply peel off the skin and then cut the pumpkin into smaller cubes.
- Mustard seeds - are pungent and nutty as they release their earthy flavor when added to hot oil.
- Green Chili - adding just 1 or 2 small Indian chilies for a perfect kick to this dish without making it overly spicy. You can also add other spicy chilies like serranos.
- Yogurt - Plain yogurt is usually added to this recipe as 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
How to Make Pumpkin Raita
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.
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.
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:
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.
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
Recipe
Pumpkin Raita
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
Nutrition
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