Pumpkin Raita/ Parangikai Thayir PachadiJump to recipe
Pumpkin is an extremely nutrient dense vegetable. It is rich in minerals and nutrients. It has a good amount of Fibre, and is also weightloss friendly.
This mildly sweet vegetable is rich in antioxidants, and good for eyesight. There are many types of Pumpkin, but I prefer to use the one with green skin. That way the skin too can be used.
From a being a kid, who disliked the vegetable, to becoming an adult who loves it, I have come a long way, and this is because I never give up on a vegetable I don’t like. I find a way to make it intresting to eat.
A Raita is a condiment that pairs well with Paratha, Pulav and other rice varieties. It is gut friendly and a probiotic. This recipe of Indian Raita comes together with easily available pantry ingredients.
This Pumpkin Raita is delicious with a mildly sweet taste, and mild heat from the green chillies. Try out this healthy recipe, and leave a comment to tell me if you liked it.
- Pumpkin 100 gm grated
- Green chillies 2 finely chopped
- Thick Curd 2 cups
- Salt as required
- Mustard seeds 1/2 tsp
- Cumin seeds 1 tsp
- Whole dry Red Chilli 1 broken
- Asafoetida 1/4 tsp
- Red chilli powder 1/4 tsp
Take oil in a pan, and drop in the mustard seeds. When they splutter, add cumin seeds, whole red chilli, green chillies, and asafoetida. Now add the grated pumpkin, and saute for 2 to 3 mins. Add salt and saute another minute. Turn off the flame and allow it to cool down completely. Once cool, transfer to a bowl, and add the red chilli powder and the curd/ yogurt. Mix well. Adjust salt if required and put it in the fridge to chill. Serve with your favorite Raita or Rice.
- While I mentioned that I prefer to use the Pumpkin with green skin, it’s perfectly fine to use any other variety too. If the skin is thicker, then remove it and then grate.
- The green chillies really up the level of this Raita, so be sure to add some depending on your spice levels.
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