Red Pumpkin Pachadi Recipe

Wonderfully unique, the red pumpkin pachadi stands out from others in its combined use of curds and coconut milk. Though you might never have tried it before, you will be pleasantly surprised to see that mellow coconut milk and tangy curds complement each other very well, and together with the aromatic and flavourful tempering, they really form a delicious base for the sauted red pumpkin. Make sure you refrigerate the raita before use, to improve its flavour and texture. Serve this refreshing accompaniment with rice dishes like bisi bele bhaat, south indian tava rice and coconut rice.