Pumpkin raita / dip
Radhika
October 7, 2021
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Ingredients
Adjust Servings
| 300gms grated pumpkin | |
| 4cups Greek yoghurt or natural yoghurt | |
| 1bunch spring onions, finely chopped | |
| 1tsp ginger, grated | |
| 11/2 tsp roasted cumin powder | |
| 11/4 tsp red chilli powder (optional) | |
| Salt to taste | |
| Pinch of sugar | |
| 3 green chillies, finely chopped (optional) 2-3 | |
| Handful of chopped coriander leaves |
Directions
1.
Start by preparing the pumpkin. approximately 300 grams. Wash the pumpkin slice and peel the skin using a sharp knife. Grate it using the medium hole of the box grater.
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2.
Boil 1 cup of water in a pan. Add the grated pumpkin and cook for 4-5 minutes on medium heat. It should be soft but still retain a bite. Please do not over cook the pumpkin. You can also microwave it for 2 minutes.
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3.
Strain the pumpkin using a soup strainer and let it cool for some time.
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4.
Whisk the yogurt, grated ginger, add the roasted cumin powder, red chili powder, salt, sugar, chopped spring onion, green chillies. Mix well.
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5.
Add the cooked pumpkin to the bowl and mix well. Garnish with coriander leaves.
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6.
Serve chilled or at room temperature.
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