Kaddu Ka Raita Recipe

Cooking Directions

• STEP 1.Peel and grate the pumpkin, then squeeze out any excess water.
• STEP 2.In a bowl, whisk the yogurt until smooth and creamy.
• STEP 3.Add the grated pumpkin, salt, cumin powder, red chili powder, and chopped coriander leaves to the yogurt and mix well.
• STEP 4.Heat oil in a small pan and add mustard seeds. Once they start spluttering, add curry leaves and green chilies. Fry for a few seconds and then pour this tempering over the raita.
• STEP 5.Mix everything together and refrigerate for at least 30 minutes before serving.
• STEP 6.Serve chilled Kaddu Ka Raita as a side dish with biryani or pulao.

Cooking Tips

• Make sure to squeeze out any excess water from the grated pumpkin to prevent the raita from becoming watery.
• You can adjust the spice level according to your preference by adding more or less red chili powder and green chilies.
• For a creamier texture, you can use Greek yogurt instead of regular yogurt.

Storage and Serving

• Kaddu Ka Raita can be stored in the refrigerator for up to 2 days.
• Before serving, give it a good stir as the yogurt may separate slightly.
• Serve the raita chilled as a side dish with biryani, pulao, or any spicy main course.